For small estates and premium vineyards still pick up grapes by hands. Many large vineyards use machine harvesters to pick the grape fruits after they ripen. It’s very important to prevent oxidation in the grape juice in the white wine production so they promptly sent to the winery to be processed. Once the grapes reach the winery, most grapes are immediately crushed. The crusher removes the stems of the grapes, the grapes are broken releasing the juice and pre – heading a mixture of juice, seeds and skins. This is known as a “must”. In most white wine production, a must is pumped to the press tank to separate the grape juice from the skins and seeds before fermentation. In the process of separating, it is very much important that must wine must be spilt or moved around gently in the tank in order to remove grape juice out of skins, grape meat and seeds. In case of moving too quickly in the tank, it will cause the grape meat to mix with grape juice that causes an acidulous taste. Must in the tank must be moved and spilt in a gentle action. Just in general rule, the skins and the seeds known as the “pulp” are removed from the juice by the press before fermentation.