Issue link: http://winesandvines.uberflip.com/i/116287
WINEMAKING CAL I F O R NI A CALIFORNIA Mendocino Pacific Ocean Beaulieu Vineyard NV Napa San Francisco juice temperature so you get a much more consistent temperature by increasing the frequency of the pump over, but you have to balance that with the level of extraction," he said. Following cold soak, when there isn't much juice in the tank, Stambor said he likes to move about one-third of a total tank volume per day. As fermentation begins and the tank warms up, Stambor said he may move two to three tank volumes per day—and during active fermentation he'll run two tank volumes per day with a pump-over cycle every three to four hours. "If you do it too frequently, I think you're getting away from the goal The 20 stainless steel tanks are all managed by a central computer system that allows Stambor to tailor a unique pump-over schedule for each lot. of temperature modification and ideal extraction," he said. Aiken said the idea was to create warmer, gentler fermentations. The modern tanks could be heated, and the control system helps facilitate more pump overs of shorter duration. Prior to installing the new system he said the winery could only run one or two long pump overs per day on large, 40-ton tanks. The new tanks allowed for more and quicker pump overs. The automated system meant an army of cellar workers didn't have to run from tank to tank setting up pump overs all day. "It's extravagant, but we felt that the results were huge because it's very gentle and very complete," he said. A cycle can be set for each tank every day and left to run automatically. Stambor and the winemaking staff can adjust the cycle as needed based on what they're tasting. An added benefit is that each For more information contact your sales representative or email us at info @seguinmoreau.com Win es & Vi n es A PRI L 20 13 35