The Press Cycle operation is typically used after extraction and after ferment in the case of reds, or whites that have undergone skin fermentation. It’s not designed to be used to extract whites at the time of fruit intake; that should be done from the Extraction operation with a press selected so that only juice is the result.
Like the Extraction operation, the Press Cycle operation lets you split a product into multiple fractions destined for different vessels. For example, you can send your free run to one of our 10kL tanks and your pressings to a 3kL tank.
For details on specifying the default extraction, refer to our Preparing for Harvest/Vintage article.
To access the Press Cycle window:
- From the Job Management page, click the Operations icon.
- Select Press Cycle under Vintage/Harvest.
The Press Cycle window’s General tab is divided into two sections: Press Cycle/Transfer and Destination Vessels (Fractions List).
The Press Cycle section of the window lets you specify general information about the wine to press and any loss that resulted.
- Vessel — The vessel that contains the wine to press.
- Batch — The wine batch to press.
- DIP Measurements — The pre- and post-dip measurements of the source vessel of the wine to be pressed. Click the Calculate icon to calculate the amount, or enter the total amount in the Out field if it’s already known.
- Press — The press to use for extraction.
- Treatment — Optional treatment to apply to each of the fractions.
- Instruction — Additional instructions. These instructions print on the worksheet.
- Loss — Enter or calculate any loss of wine as a result of the operation.
- Reminder — Losses are shown as positive numbers; gains are shown as negatives.
- Loss Reason — A reason for the loss of wine product.
NOTE: As of version 5, if there’s either a loss or gain on the operation you can:
- Click Add New to create a new loss reason.
- Click the icon to see which section/item of the TTB report will be affected by the selected loss/gain reason.
The Destination Vessels (Fraction List) section of the window relates to information for each resulting fraction of free run or pressings from the press.
- Vessel — The destination vessel for the fraction. If you’ve stopped fermentation, you may press directly into a barrel group. You can auto-create a barrel group and fill it with the appropriate volumes.
- Wine Batch — The destination wine batch for the fraction. If you’re using the same batch, you can click the Copy Batch Code icon to copy the original batch into this field.
- Fraction —The type of fraction (e.g., free run, pressings, must, or saignée).
- State — The product state for the resulting fraction.
- Dips/Transfer In — The pre- and post-dip measurements of the destination vessel for the fraction. Click the Calculator icon to calculate the amount, or enter the total amount in the Transfer In field if already known.
- Stop Ferment — Select the Stop Ferment checkbox to indicate whether the resulting fraction would be fermented by the end of this operation. This won’t work if the batch being pressed is unfermented and the destination vessel is either empty, or its contents are also unfermented.
If you’re adding additions to the press before extracting the fractions, you can do this from the Additions tab.
If you’re adding the additive to the destination vessel after extraction the fraction, click the icon under the destination vessel.
After you’ve finalized the details for the press cycle, click Scheduling Mode to allocate the task to a staff member.
If you’re creating the task as part of a work order, you can finalize this by clicking Add to Work Order.