Improve wine quality and efficiency at the same time
Improve wine quality and efficiency at the same timeSince 1986, winemakers have used Pulsair’s “pneumatage” air mixing process to mix red fermenting wine juice quickly and efficiently up contact with the floating skins.
This innovative and proven air mixing process for efficiently managing red grape skin caps during primary wine fermentation and wine blending is used all over the world by hundred of winemakers to improve red wine vinification process.
This efficient wine cap air mixing technique works by sequentially pulsing large bubbles of compressed air or gas near the bottom of the fermentation tank. The rising bubbles provide uniform temperature throughout the tank, keep yeasts bodies healthy, and efficiently wet the cap to enhance the infusion of flavors, skin tannins and color into the wine juice.
This process maintains freshness, reduces bacteria formation and helps expel unwanted wine mercaptans, CO2 gas and volatile sulfur compounds for a more healthy and less reductive tasting wine. Also known as ‘in-tank pump-over’ or a ‘reverse wine punch down’, the Pulsair ‘pneumatage’ process is the fastest and most efficient method to manage red grape caps.
Unlike other methods, Pneumatage breaks up the cap into individual berries and circulates them in the juice, which keeps the cap in a semi-loose state making it easier and more efficient to regularly manage the cap.
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Trusted by winemakers worldwide
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Efficient method for maintain healthy fermentation and uniform temperature during wine cold soak during pre-fermentation. Pre-fermentation cold soak wine is a technique some winemakers employ for a few days prior to inoculating the ferments for Pinot and other reds. The goal is to encourage more color and flavor extraction from the skins into the juice. In which, whole or crushed berries and juice are put into stainless steel fermentors with dimpled cooling jackets. In addition, Glycol and water is then pumped through the jacket to lower the temperature to the desired point. Without proper stirring of the wine uneven temperatures and hot spots can compromise the cold soak process. Pulsing compressed inert gases into the tank below the cap with Pulsair is a quick and easy way to bring the juice up over the top of the cap to enhance this process and maintain a uniform temperature in the tank. The Pulsair mixing tank technique saves time, reduces labor costs and keeps the caps loose and broken up into individual berries to make normal cap management.
Benefits of use Pulsair Mixing Tank for Cold Soak Wine:
- Gentle on grape skins
- Faster than pump-overs
- Improve productivity in cellar
- Enhances color intensity and complex flavor extraction from the skins to the the juice
- Improve aromatics
- Uniform temperature stabilization
- Keeps the cap loose & prevents them from seizing up
- Prevents spoilage
Pulsair offers wine fermentation accessories used for cap management wine and lees management. Proven 30-year process to efficiently mix red wine grape capsProven 30-year process to efficiently mix red wine grape caps. Once we have crushed the fruit, it’s time to start the wine fermentation. White wines need to be protected from oxygen and are usually fermented in a closed vessel. Red wines actually benefit from oxygen exposure during fermentation and are often fermented in open-top vessels.
Download the Pulsair Pneumatage Brochure
Review by Russell Bevan, Winemaker, Napa, CA
Russell Bevan is one of world’s top winemakers. Russell Bevan has been awarded 13 100-point wines since 2011.
Pulsair is a big part of his cap management techniques as he strives to consistently make massive, powerful wines with refined textures that are full of decadent pure fruit flavors.
Contact Pacific Mixing Systems TODAY to learn more about Pulsair's fast, efficient and low maintenance mixing process.
“Wine by Joe uses Pulsair for the vast majority of cap management. From 1.5 ton bins to 35 ton tanks Pulsair efficiently mixes cold soaks and active fermentations with less physical labor. This gentle method of incorporating the cap helps to minimize sulfides and astringent tannins and easily distributes heat and juice. In the future we’re looking into applying our Pulsair units with nitrogen outside of the harvest season to mix tanks of wine, further reducing labor by cutting down on pump set up time.”
Andrew McVay, Assistant Winemaker, Dobbes Family Estates