Principles of functioning and impact on the maceration process
Fabio MENCARELLI, Lecturer Food Technologies DISAAA, University of Pisa
Advantages and results in the winery
Beatriz PANIAGUA ORTÍZ, Manager and Winemaker of Bodegas Finca Constancia, González Byass Group
How to transform any tank into a quality fermenting tank? What is fluid racking? What about maceration with a broken cap? How to drastically reduce manpower, energy, washing water, time and operations? These are just some of the new concepts introduced in red wine production by the AirMixing M.I. (Modulated Injection) system designed and developed by PARSEC.
It only takes a few seconds of sequential injection of modulated air to produce quality wines, resistant to oxidation, free of sulphites, free of olfactory defects, aromatically modern, drastically reducing the need to add oenological corrective products. The oenological perspectives that this method offers are of great interest, as it opens up new oenological variables that limit traditional maceration.
An interesting aspect is to evaluate the pellicular extractive capacity of a method that allows to maintain a cap at a homogeneous temperature or even the effect of increasing the pellicular exposure on the organoleptic profiles of the wines produced.
Parsec invites you to explore oenology through a technological and current perspective.