A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.

A method and equipment for the pressurized injection of air or other gases in a controlled manner into wine making tanks or similar for the purpose of efficiently breaking up the cap and extracting polyphenolic and aromatic compounds from the skins to the liquid portion (must) after the crushing of the grapes using the method for pumping over the grape harvest during the maceration thereof.

A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.

Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.

A punch down apparatus for punching a wine cap of a wine residing inside a fermentation bin is disclosed. The punch down apparatus includes a frame assembly having a frame coupled to a plurality of legs supporting the frame on a ground surface, a track assembly supported on the frame and adapted to slide relative to the frame in a first direction. In addition, the punch down apparatus includes a carriage assembly mounted on the track assembly and adapted to slide relative to the track assembly in a second direction substantially perpendicular to the first direction, and an actuator assembly attached to the carriage assembly and adapted to move along with the carriage assembly. The carriage assembly includes a punch plate arranged downwardly of the frame and adapted to contact and punch the wine cap, and a linear actuator adapted to reciprocally move the punch plate in a vertical direction.

A method for draining fermenting must from a fermentation tank comprises: a) breaking into chunks a cap that forms in the tank while must ferments in the tank, b) after breaking the cap, mixing the must to homogenize the must and reduce the size of the cap chunks to a size that can pass through a drain of the tank, and c) opening the drain in the fermentation tank to remove the must from the tank. Breaking the cap into chunks includes: a) injecting gas into the must to form a bubble in the must, b) moving the bubble through the must to generate a flow of must within the fermentation tank, and c) shearing a surface of the cap with the generated flow to break the cap into chunks Mixing the must to reduce the size of the cap chunks includes: a) injecting gas into the must to form a bubble in the must, and b) moving the bubble through the must to mix the must.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

The invention relates to a method and equipment for the pressurised injection of air or other gases in a controlled manner into wine making tanks or similar for the purpose of efficiently breaking up the cap and extracting polyphenolic and aromatic compounds from the skins to the liquid portion (must) after the crushing of the grapes using the method for pumping over the grape harvest during the maceration thereof.