Punching down

This is considered the basis design for the disiiibulor [131], K = 0.16 for average. The hcjle punch direction has a strong influence on the value of K. = 0.6 if holes are punched down [131],... 

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. 

Cover dough and let rise until doubled in size punch down and divide into three parts. Let rest for 10 minutes. 

Treatments favouring contact between solid and liquid phases such as pumping over or punching down are traditionally used to enhance extraction. Alternative processes have been proposed more recently. These include physical processes such as thermoviniflcation and flash release (in which the grapes are heated quickly at high temperature (> 95°C) and then placed under vacuum, to produce instant vaporization and cooling) and the use of pectinolytic enzymes. 

Contact with the flywheel tales place first with one disc then the other, one disc driving the punch down, the other raising it. The friction press is a high-output machine (up to 30 cycles/min) and, given the installed electrical power, features an excellent energy-productivity ratio. 

Charging of Reactor with Solvent. The condenser jacket is filled with roughly crushed Dry Ice, and acetone (about one-fifth the capacity of the jacket) is poured in slowly. More Dry Ice is added from time to time as needed and punched down with a stick, since it may deceptively leave an empty crust. Liquid ammoniaf is run into the flask at such a rate that all the vaporized ammonia condenses without loss or flooding. When the desired amount of ammonia has been withdrawn, the stopper bearing the inlet tube is replaced by a solid stopper. 

Yeast fermentation, (spontaneous or inoculation) (in stainless steel, wood or concrete) Pumping over, punch-down kB Draining i Racking off gross lees Pressing (early for rosd, late for reds) wjK Malolactic fermentation (spontaneous or inoculation) Fermentation... 

In certain cases, punching down can replace pumping-over. As its name suggests, punching... 

Punch down the dough with your fist (this releases air bubbles), then let it rest for a few minutes. Meanwhile, lighdy oil two 8-inch loaf pans. 

Punch down the dough and divide it in half (If you like, you can store the dough for up to a week in a tightly sealed zip-top bag in the refrigerator or freeze... 

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