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How to solve the problem of long queues of tractors and the need of space during the receiving phase of grapes.
With the mechanical harvesting becoming very popular today, the quantity of grapes picked up every day is incredibly increased.
The receiving systems of the winery have to process raising quantity of product in little time. The necessity to complete all this work, avoiding long queues of tractors, force the wineries to invest in more presses and related machineries.
An effective alternative, much more cheap, to solve this problem has been adopted by several of our clients, both large cooperative wineries and mid/large private ones, who chose to use the Metodo Ganimede as “temporary storage” tank, waiting for the pressing stage. In this way on a hand they solved the space problem, on the other hand they had the possibility to appraise the grapes thanks to our exclusive “cold pre-fermentative dynamic skin contact”. Click here to deepen the topic.
Once the presses are not able to receive anymore, the grapes go to fill directly the Metodo Ganimede tanks through an heat exchanger that cools down the temperature at around 12° C. In this stage it’s not necessary to add any SO2 , it’s useless and counter-productive.
The tanks are initially saturated with CO2, in order to inert the environment, and then with periodic injections of carbon dioxide we’re able to do a light maceration in a protect environment (no oxidation and bacterial development). The internal presence of the diaphragm creates special conditions (Henry’s law).
The CO2 conducts a selective, extractive and solvent action, it is bacterial static and antioxidant and it allows to obtain more “dry extract” and a quick extraction, protecting aromas present in the skins. Moreover it allows to preserve the glutathion, a naturally contained in the grapes.
In this way, with the same number of presses, it’s possible to process raising volumes of grapes. The product stocked in the Metodo Ganimede tanks can be processed under optimal conditions, even night-time or early morning, obtaining a result with superior organoleptic characterics, thanks to the maceration process that only Metodo Ganimede can offer.
Here attached you can see a simple diagram that explains and resumes the winery’s organisation during the phase receiving - crushing/destemming - cooling - storage/maceration - pressing.
The Metodo Ganimede tanks can be produced brand new or it is also possible to transform existing tanks. Click here to deepen the topic.
Another possibility, very appreciated by our clients, is to use the Metodo Ganimede even to ferment the must of white grapes. Thanks to the internal turbulence of the system and to the homogeneity of the whole product, it’s possible to accelerate, on equal temperature, the fermentation process. For example at 18° C in about 7 days the Metodo Ganimede is able to finish the fermentation instead we need at least 10 days with conventional fermenters. And no risks of oxidation.
There’s also an important saving of energy for the cooling system. The internal mixing and dynamic, typical of the system, guarantees an optimal and homogeneous temperature balancing, allowing in this way to save energy to cool down the temperature. Thus lower production costs.
