No crush winemaking

[Cellar_Rat]

Lets suppose your grapes are completely destalked and ready to go.

Could you press them and ferment the juice as against crushing and then pressing.

What would might I expect to be different in the subsequent wine?

[NorthernWiner]

Depends on the varietal, but you'll get something more akin to a rosé, i.e. much lighter in body/color than wine fermented on the skins. I made some Sangiovese like this a couple of years ago.

[NorthernWiner]

Re-read your question. Are you talking about white grapes?

If so, then yes, you can press without crushing, assuming you have a press that's up to the task. The one advantage to crushing before pressing is that you can add pectic enzyme, give it a few hours to begin breaking down the skins, and then press, which will give better yields.

Going straight to press will result in a wine with brighter fruit flavors. It will be less complex than a wine with even short maceration time.

[bzac]

if you are going to try this you will want a bladder or hydraulic press , a basket press won't cut the mustard .

[Cellar_Rat]

Nice! This years elcectro-hydraulic birthday pressy will come in handy