Fermentation Cap Management: Pulsair Versus Pump-over on Merlot
Winery: Bevan Cellars, Chateau Boswell
Contact: Russell Bevan
Grape Variety: Merlot
Winery: Bevan Cellars, Chateau Boswell
Winemaker: Russell Bevan
Description: We began a trial using both Pulsair and standard pump-overs. In addition we are trying to reduce our nutritional additions to our fermentations and minimize “leftover” nutrients that can be used by spoilage yeasts and bacterias.
After a five-day cold soak we performed standard pump-overs on half of our Sugar Loaf Vineyard Merlot and Pulsair, air bubble cap management on the other half. The resulting wines were very different. The fermentation aromatics, flavors and textures were very different. In addition we used half of the YAN and nutrient addition to the Pulsair treated fermentation and had no negative results while doing so.
Lot Description:
Lot 1: The control using traditional pump over and nutrient protocols
Lot 2: A sample of the Pulsair treated fermentation
Conclusions: Pulsair treated fermentations require reduced nutritional additions and extract gentler, more seductive textures. It also reduced herbal flavors and scents.
