How is pressing beneficial to the winemaking process?

Pressing is a critical step in the winemaking process as it maximizes the extraction of liquid from crushed grapes. After the grapes are crushed, pressing removes the juice from the skins, pulp, and seeds, allowing for the collection of the maximum amount of liquid. This juice is essential for fermentation, as it contains the sugars that yeast will convert into alcohol, as well as flavor compounds and acids that contribute to the wine's overall profile. By effectively utilizing the pressing phase, winemakers can enhance the quality and yield of their wines, ensuring a more flavorful and aromatic end product.