When grapes are harvested and crushed, the juice that is released is called the "free-run." The skins and pulp are then pressed again to squeeze out any remaining liquid, known as the pressing or press wine. This intensified juice has more concentrated color, flavor, and tannins than free-run juice (it's like the difference between straight lemon juice and lemonade). Red press wine differs from white in that it isn't pressed a second time until after it has gone through fermentation (since most red wine is fermented in its skins and seeds). Either way, the resulting press wine is often blended back into the free-run juice to add backbone.