Cap punching

In conclusion, this feimentor design avoids alcohol loss by evaporation. Press wine quality is greatly increased, while the laborious work of cap punching is eliminated. This kind of tank has also been empirically observed to facilitate malolactic fermentation. 

Other methods complementing or replacing pumping-over operations can be employed to improve pomace extraction. Hydraulically controlled pistons have been developed which immerse the pomace cap, replacing the traditional cap punching method (pigeage). Various systems break up the pomace cap inside the tank, particularly... 

In gas-collector systems, either a granular soil layer or a needle-punched nonwoven geotextile is placed directly beneath the LML or clay of a composite cap system. Gas compatibility and air transmissivity are the design factors that must be considered. Methane, the most predominant gas, should be compatible with most types of geotextiles including PET, PP, and PE. 

Brisance by the Lead Plate Test was detd by Rohrlich and Sauermilch (Ref 11) with caps contg as top charge 0.05, 0.1, 0.2 or 0.3 g trimeric peroxide(compressed to 250 kg/cma), an intermediate charge of 0.3 g PETN(compressed to 250 kg/cma) and a base charge of 0.5 g PETN(compressed to 500 kg/cmJ). The holes punched by these caps were comparable to those produced by No 8 caps... 

For the color, tannin, and aroma compounds to be transferred from the skins to the fermenting wine it is necessary to mix the floating skins with the wine. This punching down the cap should be done about every 6-8 hrs with a wooden or stainless steel plunger. The less color in the grapes, the more frequently the juice and skins should be punched so there be maximum color extraction. 

Punch a small hole about the size of a pencil lead in the bottom of each cup with the tip of a ballpoint pen. Cover the tip of the pen with a cap. 

To accomplish this it is common practice for small wineries to punch the cap down at least twice daily. Larger wineries usually draw the juice from the bottom of the vat and pump it over the cap. There are a number of automatic fermentors designed that utilize the pressure of the generated carbon dioxide to force the liquid over the top of the cap. These have not become popular in northern California mostly because of their costs and difficulty of cleaning. They also produce a very rapid fermentation and generally are considered to be useful only for ordinary quality wines. 

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