A wine press is a device used to squeeze the juice out of wine grapes. In white wine the juice is extracted before the wine is fermented, and in red wine it is extracted later. The juice that drains out of the grapes before they are squeezed is called 'free run' and is the best juice/wine. Then, the grapes are squeezed multiple times, the liquid progressively getting lower in quality. The 'hard press', or last press, usually produces such vile fluid that it is distilled for hard alcohol, not used as wine. Originally, 'basket presses' were used, big leaky barrels whose lid was pressed down, allowing the juice to leak through the cracks. These are sometimes still used today. Sometimes these were mechanized to spin, and the crushing portion was mechanized. Screw presses consisting of metal grinders were used as well, but generally frowned upon for making crappy juice. The best modern press is the 'bladder press' in which a giant air bag is inflated against the grapes, squishing all the juice out. Since this can be done very gently, this produces the highest quality of wine.