Free-flowing juice is juice that comes from grapes without being pressed, resulting in less tannins and a sweeter taste. It’s considered high-quality and expensive, and is sometimes used to make specialty wines. French winemakers call it vin de goutte. While tannins are beneficial for heart health, too much can make wine bitter. Most wine contains a combination of free juice and pressed juice.
Free-flowing juice is juice produced that flows freely from the skin of grapes before they are pressed. The natural weight of grapes, once stacked on top of each other, tends to cause some juice to be released. Since it is not pressed with a presser, the juice contains far fewer tannins and is therefore less bitter. It’s sometimes called “the noble juice,” and it’s more expensive because there’s less of it and it’s considered to be of higher quality.
You may be able to buy free-fruit juice at health food stores, or you may have to order it over the Internet. It is very difficult to obtain, unless you are buying fermented juice in the form of wine. Winemakers may produce a specialty or “select” wine from free-fruit juice. These are often some of the most expensive wines you will find, and normally red wines have a sweet fruity quality that is different from standard red wines made from pressed grapes.
French winemakers typically specify the types of wine made from noble juice. They are called vin de goutte. The wine made from pressed grapes is called vin de presse. Not all wines are specifically one or the other. Free juice and pressed juice can be combined, with the noble juice allowing for a reduction of the tannins in the wine contained in the pressed juice.
Winemakers try to get rid of some of the tannin, a naturally occurring protein found in grape skins and seeds that is highly acidic. This may not always be useful. Although there are some people who may be allergic to tannins, it is suggested that these acidic proteins may actually be beneficial for heart health. The “glass of red wine a day” prescription that doctors are giving some patients suggests that wine made with free fruit juice may not be the best choice. Essentially you need the tannins to get the cardiovascular benefits.
However, too much tannin in the wine or juice will make it taste very bitter. So most wine contains at least some free juice, and most of the juice as well. Pressing grapes for juice is even more economically viable, producing a much greater amount of juice than would be achieved by piling grapes on top of each other or macerating them, allowing them to soak in sugar or acids to suck the juice from the fruit.
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