Temperature control

Uniform temperature on the overall mass of the must

During fermentation, it is very important to ensure uniform temperature on the overall mass.

It is the structural shape of Metodo Ganimede^® that ensures excellent uniformity of temperature. It is known that the cold temperature transmitted to the liquid near the walls of the tank is prone to fall to the bottom.

This cooled liquid meets the diaphragm and by following its structural shape heads for the center of the tank. At this point, since the bypasses are closed and the diaphragm is full of gas, the cooled liquid will be pushed upwards once again by the bubbles that emerge from the neck of the funnel and that maintain continuously stirred the grape skins cap. Thus, we will have superior and improved homogenization thanks to the temperature in the hottest and most critical point of the fermentation : the cap, where the most important and fundamental stages of fermentation occur.

Part of the cooled liquid then descends to the lower portion of the diaphragm mixing with the central area and easily triggering stirring by convection. In addition, the opening of the bypass leads to an amplification effect of the temperature homogenization process, thanks to decompression of the accumulated gas.

In summary, we can say that only a uniform temperature allows obtaining more effective results and ensuring optimal conditions for yeast activity; sudden changes in temperature produce substances that can compromise the entire process.