One of my winegrower that we sold grapes from last year is offering to
press and pail juice for this next season. I have asked them several
times now how they will without retaining the skins hold any color for
the red wines, and I just don't get it. They claim that the juice is
processed somehow so that the color will be there.

He sent me 2 pails of merlot(no skins)last year with their
refrigerated shipment and yes the juice was very dark and the batch
seem so far great?! Sure I'm out of the loop somehow. Anybody know
what they are doing?

The two pails I received had a button on the pail for pressure
expansion and they certainly had a positive pressure coming out of the
pails.

SG Brix