Two general methods are employed in preparing pasteurized grape juice; these are known as the hot-press method, which is the older, and the cold-press method, which is simpler and more generally applicable. The essential difference between the two methods is indicated by the terms employed to designate them. In the hot-press method the crushed fruit is heated and the juice removed by pressing the fruit while hot; in the cold-press method no heat is employed when extracting the juice. By the cold-press method clear, brilliant juices are obtained, while the use of the hot-press method secures a somewhat larger yield of dark, more or less viscid juice.