Which process is most closely associated with the release of juice from grapes?

The process most closely associated with the release of juice from grapes is crushing. When grapes are crushed, their skins are broken, which allows the juice stored inside the fruit to flow out. This step is fundamental in winemaking as it initiates the extraction of juice that will later undergo fermentation to turn it into wine.

While pressing also involves extracting juice, it typically occurs after the crushing process. Pressing applies mechanical force to the fruit to extract more juice and separate the solid components (like skins and seeds) from the liquid. Crushing, therefore, is the initial action that begins the extraction of juice from grapes.

Understanding the sequence of these processes is crucial in winemaking, as crushing is the first vital step that leads to the subsequent handling and processing of the grape must.