What is the purpose of crushing grapes?

Crushing grapes primarily serves to break the fruit and release some of the juice contained within. This is an essential step in the winemaking process as it allows the juice to come into contact with the grape skins, seeds, and pulp, which contribute to the wine's flavor, aroma, and color. The crushing process not only facilitates the extraction of juice but also sets the stage for fermentation, which is where the sugars in the juice are converted into alcohol by yeast. By releasing the juice, the winemaker can better control the subsequent stages of fermentation and extraction.

While the other options reference aspects of the winemaking process, such as enhancing flavor or speeding fermentation, they do not specifically pinpoint the primary goal of crushing. Crushing is fundamental for juice extraction, which is why it is viewed as the critical initial step in making both red and white wines.