Fermenters

The objective of grape maceration is selective pigment (anthocyanins), tannin, and aroma leaching from grape berries. The important factors to bear in mind during this process are:
  • cap submerging/soaking intensity,
  • proper pomace temperature,
  • maceration time. 
The fermenter is a big help during these processes, as you can supervise and make slight adjustments that actively influence the maceration process, as well as play a vital role in creating the final character of the wine.

While selecting a fermenter, you should take into account:
  • the work area (dimensions and layout),
  • the estimated pomace quantity for maceration (open-top fermenters are more suitable for smaller pomace amounts),
  • the vine variety (some varieties require more airing during maceration),
  • the desired process automation level.

 

 

Temperature regulation and control 

Accurate temperature control during the vinification process is extremely important. Temperature affects virtually all biological, physical, and chemical processes in grapes and must that determine the final character of the wine. An integrated cooling and heating system enables the winemaker to have an active role in the processes that occur inside the tank during vinification, make adjustments and achieve the desired results.

With temperature regulation and control, you can influence:

  • start of fermentation (initial temperature),
  • fermentation intensity,
  • wine stabilization,
  • stored wine temperature.

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Process automation

We offer different control unit designs (classic with keypad or with touch screen), which can automate most of the vinification process. The control unit enables manual or automatic operating, setting punch-down cycles, pump operation control, pip removal valve control, air injection control, and cooling and heating regulation. You can also connect to the central control system.

Air injection system

Gas (filtered air from the compressor or nitrogen) can be supplied into the tank during pomace fermentation using 2–4 injection units, depending on tank dimensions. Controlled must airing (oxidation) has a beneficial effect on the tannin to anthocyanin ratio and on color intensity and stability.

Maceration type

No matter what maceration technique is used, our goal remains the same: keeping the cap wet without mechanically damaging the grape skins. Cap soaking intensity and maceration time are determined based on the desired final wine style. 

At Škrlj d.o.o., we offer different fermenter designs. You can choose a pump-over or a punch-down fermenter, or even a design that is a combination of both:

prelivni vinifikator
potopni vinifikatorji