Wines & Vines

August 2016 Closures Issue

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August 2016 WINES&VINES 77 WINE EAST WINEMAKING Grape Juice for Winemaking • California • Italy • Chile • South Africa Bulk Wine— CA North Coast • Drums • Totes • Tankers CFP Winemakers Fruit Juice for Winemaking • Year-around availability • 15 varieties Wine Grapes • California • Chile • South Africa Logistic Solutions • Coast to Coast CFP Winemakers, Pittsbugh PA www.cfpwinemakers.com • 412-232-4507 - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S the grapes, forcing the skins to be totally im- mersed in juice and evacuating the CO 2 pro- duced during fermentation. The atmosphere above the grapes is devoid of oxygen, no matter the activity level of that fermentation. This concept of entrapping the CO 2 over the grapes is one of the important innovations of this protocol. A common problem of fermenta- tions on the East Coast is that grapes have high levels of Acetobacter and other organisms that may produce volatile acidity (VA). When that happens, more diligence is needed during fer- mentation to keep these organisms at bay so that they do not add VA to the wine. Every time a winery fails to keep the cap anoxic, the organ- isms can grow and contribute to VA, and the larger the VA inoculum, the more it contributes to the problem. Even with a slower fermenta- tion, in a "sealed" atmosphere there is little or no oxygen present in the cap. A controller is programmed to regulate what is typically called "punch downs," though in this particular case, the process would more accurately be described as "squeeze up." The second compartment on one side of the bag serves as the compression compartment. The controller can be programmed to pump air into the bag a scheduled number of times per day. The bag containing the grapes is then squeezed into a smaller volume, which forces the liquid up through the cap. The pressure is maintained for a specified time and then released. There is no voluminous pumping or aerating of the juice; just gentle pushing of juice up through the cap. The process is repeated at the prede- termined set times. The controller also has programmed alarm flags that record the time of compression of the bag, temperature of the juice, pressures over or under set points and other parameters. This provides the winemaker with an auto- matic fermentation record that is collected with little time input by the user. At the end of fermentation, the winemaker can use the same process of squeezing to begin pressing the grapes, although the GOfermentor system is not structurally strong enough to fully press the wine. A hose hookup is attached to remove the wine from the tote containing the bag, and then the bladder is inflated, creating pressure to remove as much wine as possible. To capture the press fraction, the bag can be lifted out of the tote and transferred into the press of your choice. Or, if you are satisfied with the degree of pressing, the pomace in the bag can be transported to the vineyard or other traditional places for disposal. After removal of the bag, the bin used to support the GOfermentor can be collapsed to minimize storage between harvests. An animation of how the GOfermentor system works is available in the online version of this ar- ticle, or go to skyacreswinery.com/gofermentor. Potential uses The GOfermentor system has a wide range of potential uses in wineries. Since the whole process takes place in a contained atmosphere, and the system is designed for small lots, con- trolled maceration could likely be better man- aged with this system; the bag eliminates oxygen by exchanging the air with CO 2 pro- duced during fermentation. If harvest was compromised by more rot than desired, a wine- maker could minimize oxygen contact by flush- ing the bag with nitrogen, lowering production of latent VA organisms in the must. The GOfermentor setup is not just limited to red grapes. If you want to control fermenta- tion, a flat plate heat exchanger can be outfit- ted on the floor of the tote to keep the wine at the desired temperature. A solenoid valve is operated by the controller as well. Advantages Water usage: This is probably one of the most important advantages of GOfermentor. In Cali- fornia, an exemption from certain water usage regulations for wineries has existed for de- cades. Now, virtually all rural wineries are losing that exemption. Wineries in that state will be considering any production practices that will result in reduction of water usage. Use of GOfermentor can help mitigate produc- tion practices that add to storm water runoff. Winemaker Annette Danzer at Cima Collina Winery in Carmel Valley, Calif., and Kat Gaff- ney, winemaker at Center of Effort in Arroyo Grande, Calif., both said that reduction of water use was an important consideration in their use of GOfermentor. Flexibility: The quantity of fruit at harvest is never completely predictable. GOfermentor bags give winemakers containers to ferment An LED screen allows winemakers to input operat- ing instructions such as temperature and timing of pumpovers.

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