Press Fractions
Press fractions refer to the different qualities of juice or wine obtained during the grape pressing process. When grapes are pressed, the juice that comes out first (called free-run juice) is usually the highest quality, followed by subsequent pressings that produce different qualities of juice. Understanding press fractions is important in winemaking because it helps determine the quality and characteristics of the final wine. This knowledge is similar to understanding how different grades of olive oil come from different stages of pressing.
Examples in Resumes
Managed Press Fractions quality control for premium wine production
Optimized wine quality through careful monitoring of Press Fraction separation
Supervised the separation of Press Fractions for 50,000+ gallons of wine annually
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Job Boards
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How do you decide which press fractions to keep separate and which to combine?
Expected Answer: Should explain how they evaluate juice quality, consider wine style goals, and make decisions based on factors like grape variety, ripeness, and intended wine quality level. Should mention experience with different pressing programs.
Q: How have you optimized press cycles to improve wine quality?
Expected Answer: Should discuss experience with adjusting press pressure, timing, and fraction separation to maximize quality, including examples of successful improvements they've implemented.
Mid Level Questions
Q: What are the typical characteristics of different press fractions?
Expected Answer: Should be able to describe the differences between free-run juice and various press fractions in terms of clarity, tannin levels, and potential wine quality.
Q: How do you monitor press fraction quality during harvest?
Expected Answer: Should explain basic quality control measures, sampling procedures, and decision-making process for fraction separation.
Junior Level Questions
Q: What is the difference between free-run juice and pressed juice?
Expected Answer: Should be able to explain that free-run juice flows naturally before pressing and is typically higher quality, while pressed juice requires mechanical extraction.
Q: What basic measurements do you take when collecting press fractions?
Expected Answer: Should mention basic measurements like volume, sugar content, and visual inspection of juice clarity.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of press operations
- Ability to follow pressing protocols
- Basic juice sampling and testing
- Equipment cleaning and sanitation
Mid (2-5 years)
- Independent press operation
- Quality assessment of press fractions
- Press cycle optimization
- Problem-solving during pressing issues
Senior (5+ years)
- Press program development
- Training and supervision of press operations
- Quality control system implementation
- Process improvement and optimization
Red Flags to Watch For
- No hands-on experience with wine pressing equipment
- Lack of understanding about basic wine chemistry
- No knowledge of cleaning and sanitation procedures
- Unable to explain different juice qualities
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