Some juice results from the crushing. It is separated from the must and is stored in airtight tanks while the must is sent to the press. Many wineries today are equipped with pneumatic presses, or bladder presses, with balloons that inflate and evenly and gently press the must to ensure the least amount of tannic extraction. The first lot of juice is also called the free-run and is the highest quality with greater sugar content, less acid and less tannins than the juice from subsequent pressings. One ton of grapes will produce 50 to 170 gallons of free-run and 10-120 gallons of press juice for a total yield of 130-185 gallons per ton for premium grape varieties.* (American Journal of Enology and Viticulture, Vol. 34, 1983) After the press juices have all been removed, the dry, squeezed plant material remains. This is referred to as the pomace, and it is often combined with the vineyard soils to improve their composition and texture.