FREE RUN JUICE
The juice that escapes after the grape skins are crushed or squeezed prior to fermentation.
Free run juice: The juice that separates from must only by draining or very light pressing.
[edit] Free run Juice obtained from grapes that have not been pressed.
[edit] Frizzante See "crackling".
essenciaThe free run juice of the Aszú (Hungary). estateA property that grows grapes and makes wine from its own vineyards. estate bottledMade from grapes grown by the winery within the appellation of the winery.
Palomino grape is pressed and the free run juice is fermented in steel or concrete tanks in order to make wine, just like any other white.
Most winemakers would dearly love to work exclusively with free run juices when making white wines. However, after draining the juice, the winemaker is left with a sloppy bunch of skins, still rich in juice.
This releases some free run juice, and separates the fruit from the stems, which can impart bitter tannins to the juice.
Mosto Flor or Mosto Yema is free run juice flowing from grapes crushed by their own weight without any mechanical pressing. Mosto Primera or Primeras is the Must extracted through light pressure.
Separation of the juice is simplified because fermentation makes the skins less slippery, and the amount of free run juice obtained is, therefore, much greater than for unfermented musts.
In some cases, only this press wine is used, the first press and free run juice being used for higher quality wine. Since this press wine is often bitter, it becomes necessary to leave a small amount of sugar in the wine to hide the bitterness.
It is a generous yielding variety, so overcropping can also be a problem. In the Peter May/Victoria cultivar at least, the variety is deeply coloured, tannic and has very good acidity at ripeness. Unusually, even the free run juice is tannic.
 See also: Grape, Tannins, Character, Tannin, Alcohol
  
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