What is the term used for the juice liberated during the crushing process of grapes?

The term used for the juice liberated during the crushing process of grapes is known as free-run juice. This juice is obtained without applying any pressure to the grapes, which means it has the least amount of solids and phenolic compounds compared to juice extracted through pressing. Free-run juice is typically regarded as high-quality since it is the first juice to be released and is less oxidized and more aromatic. It is often the juice selected for premium wines, as it can contribute desired characteristics to the final product.

In contrast, press juice is derived from applying pressure to the crushed grapes, which tends to extract more solids and tannins, resulting in a different profile and generally considered lower quality than free-run juice. Fermentation juice is not a standard term used in winemaking practices to describe juice at this stage, and filtered juice would refer to juice that has undergone clarification to remove solids after fermentation, which is not relevant to the crushing process.