Today, modern control programs that can run lower pressures and perform frequent break-ups of the press cake, can improve the yield while holding down the phenolic load. Several manufacturers produce good knock offs - of this system. With well trained, attentive operators, high quality juice extraction is, if not easy, at least regular. Properly used, continuous auger presses can be effective in de-juicing whites before pressing, or in pressing reds. In some small wineries these presses have been very successful in handling reds.
Some units have convenient ways to separate press fractions of increasing phenolic loading.
In my opinion, this separation should be used, and made a part of the quality control effort, rather than regarded as proof of problems. In the experimental stage since the early 1970's. The advantage of the continuous belt concept is just that. These machines are in use for some other fruits, but are still mostly experimental for grapes. The membrane is then pushed by air pressure to force the fruit against the opposite side of the press body.