The most common way of extracting the juice from grapes. (PRESSING is the second most frequent method.) At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a CRUSHER (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds (MUST) are then placed in tanks or vats for FERMENTATION.