free runn.
/ˈfriː rʌn/, U.S. /ˈfri ˌrən/ Winemaking.
Unfermented juice, or young wine which is at least partially fermented, derived from grapes which have been crushed but not yet pressed. Frequently attributive.In quot. 1853 in figurative context.
ΚΠ
1853 C. A. Bartol Disc. Christian Body & Form 9 Like the..flow of the must of new wine from the crushing of the grapes, is the free run out of a frosty creed.
1936 Food Res. 1 11 The juice that drains before pressing, called free run juice, is filtered in some plants before being mixed with the juice obtained by pressing.
1975 P. Vandyke Taste of Wine iii. 21/1 (caption) The free-run wine, or the juice that runs off before pressing,..is usually of superior quality.
1989 Wines & Vines (Nexis) 70 26 The free run, the press wine and the heavy press wine are kept separate. They may or may not be blended together later.
2005 Advertiser (Adelaide) (Nexis) 21 Dec. (Suppl.) f7 Viscous and slippery, this cheeky pink's..made from free-run shiraz and merlot from a post-crush, pre-ferment maceration.
This is a new entry (OED Third Edition, June 2008; most recently modified version published online March 2022).
<
n.1853