In manufacturing heated-mash red wines, red grape mash is slowly agitated, e.g. by a horizontal stirrer, to ensure homogenous feed.

The mash is continuously short-time heated to 80-85 °C for 2 - 6 minutes and then fed directly and immediately to the decanter.

A further process is the pressing of fermented-mash red grapes, which are also kept in a homogenous state in the fermentation tank by slowly rotating, large, horizontal stirrers. When the desired degree of fermentation has been reached, this mash is continuously juiced in the decanter. Almost the entire yeast is also extracted in the decanter and the succeeding clarifying stage can, therefore, be avoided or at least heavily reduced.

Another process is the juicing of white grape mash
which is also kept in a homogenous state in the
mash tank by slowly rotating, large, horizontal stirrers.
The mash is pressed continuously, directly, and
without long dwell times in the decanter.