Red Wine Cap Management

Pulsair uses pneumatage method to refers to management of the grape cap that is formed during red wine fermentation.
Red wine cap management. 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. 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. It requires less physical labor than other techniques. It is during fermentation and cap management that the winemaker has the ability to release the full potential of the wine.
Fail at cap management and you have failed the wine. The extraction of color and tannins is influenced by temperature length of skin contact and the cap management technique followed during fermentation. 32 punching down is the oldest and gentlest method works best in small. On the other hand the color and most of the flavor and tannin in red wine comes from the grape skins.
Various cap management options have already been mentioned. Enhances color tannins and flavor extraction using pulsair mixing tank in red fermentation process. Increasing fermentation temperature from 20 to 30 Âșc causes an increase in color pigment and tannin content of the resulting wine.