ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright).
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Description: Pump-over device for fermentation, or for mixing tanks of wine. Originally used in other industries. IS ANYONE USING THIS EQUIPMENT; AND IF SO WHAT IS THE AFFECT ON WINE QUALITY?
This is a technique that is seen in the Napa Valley for the first time in about 2004 for mixing fermenting wines. Howeve there is a complete lack of any engineering information. Much less how it compares to a pump. When one bubbles air into a tank there is a big show, but does it really mix the liquid?
Reviewed By 1newman Winemaker
This year I saw the equivelent, a home made device, at Neibaum-Coppolla, and it worked very well to break up a fermenting cap in Cabernet Sauvignon. Scott McCloud made the device for about $6. Enologix data for the macerating wines was excellent, too.
I would not buy the pulse air for replacing a pump for pumping over during maceration, i.e. fermentation.
Reviewed By Nicolas Winemaker
I tried this equipment for the first time this year. It was interesting and even fun to play with but the wines had a lower extraction than the control (straight PO). I am working on a second experiment with them this year. The technique is smart but they need to improve it to making interesting for the wine industry (oxidation problems, sanitation...).