Red Wine Cap Management

Enhances color tannins and flavor extraction using pulsair mixing tank in red fermentation process. The extraction of color and tannins is influenced by temperature length of skin contact and the cap management technique followed during fermentation. In this application a large pulsair bubble is introduced beneath the wine cap in a fermentation tank.

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Fail at cap management and you have failed the wine.

Red wine cap management.

32 punching down is the oldest and gentlest method works best in small. This is why i wince when i hear the slogan great wines are made in the vineyard as an old mentor of mine used to say great wines might begin in the vineyard. It requires less physical labor than other techniques. Wine cap management is a term that s used only during harvest.

Red crush 6 cap management 31 cap management most of the color taste and body of a red wine is derived from the skins so it is very important to mix the skins and the juice throughout fermentation to insure that the flavor compounds are fully extracted from the skins. Increasing fermentation temperature from 20 to 30 ºc causes an increase in color pigment and tannin content of the resulting wine. On the other hand the color and most of the flavor and tannin in red wine comes from the grape skins. It is during fermentation and cap management that the winemaker has the ability to release the full potential of the wine.

Pulsair uses pneumatage method to refers to management of the grape cap that is formed during red wine fermentation. Various cap management options have already been mentioned. Pulsair systems pneumatage is an innovative process to quickly manage grape caps during red wine fermentation.

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