13643 NE 126th Place, Kirkland, WA, United States of America, 98034
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Pulsair Systems Releases White & Rosé Lees Stirring Mixing Equipment Solutions
Kirkland, WA – [September 22, 2020] Pulsair Systems, Inc. today announces the release of new lees stirring accessory equipment.
Lees stirring
Enhance white & rosé wine flavor complexity and manage reductive off-flavor aromatics during fermentation.
Pulsair Systems has developed a simple and effective method for gently stirring settled yeast body cells up into the fermenting wine juice. Pulsair offers both portable and semi-permanent solutions. Both solutions allow winemaking teams to quickly agitate and stir up settled lees into uniform and homogenous suspension in white & rosé fermentation tanks during primary and malolactic fermentation. This is an effective method for managing reduction, controlling heat and creating a healthy environment for the yeast to remain active and happy. The non-shear lees stirring mixing process that utilizes large compressed air, CO2 or nitrogen gas bubbles is an simple method for completely homogenizing and mixing the yeast cells up into the tank regardless of its size, volume or geometry. The initial phase of the air/gas is first released onto the tank floor in a 360° pressure zone formed around the stainless steel bubble forming plate. This tank floor pressure zone is designed to agitate all the settled cells and yeast particles up off the tank floor bottoms. The large 1’-6’ diameter air/gas bubbles then pull all the lee solids up to the surface.
The benefits of improved contact time between the fermenting wine juice and lees help to encourage the release of mannoproteins to improve body, richer mouthfeel, bind tannins and add an extra layer of brioche. Stirring the lees will enhance the infusion of desirable flavors and structure while also releasing unwanted reductive aromatics including but not limited to hydrogen sulfide (H2S) and disulfide gases.
The Pulsair lees stirring accessory components can be used with the same Pulsair portable mobile Crush Cart and Wine Cart mixing equipment traditionally used for red wine cap management.
The patented Pulsair Systems air mixing process, first used in the wine industry in 1988, can be used in any size or geometrically shaped fermentation tank. Pulsair offers air and gas mixing equipment solutions for any size winery and any size tank. Pulsair offers a wide range of portable, mobile and permanent air mixing solutions for barrels, 1-2 ton macrobin and fermentation tanks of any size or number. The Pulsair air mixing process can replace, complement or co-exist with tradition cap management techniques.
Pulsair Systems revolutionized liquid mixing with the introduction of its fast, efficient and low maintenance mixing process in 1983. Today, Pulsair leads the world in innovation with custom tank mixing solution for any size tank and type of liquid. The Pulsair Systems team is dedicated to helping winemakers efficiently make the best tasting wine possible.
For more information about Pulsair Systems, visit, www.pulsair.com
Pulsair YouTube Wine Channel https://bit.ly/2Aftzt9
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About
Since 1986, winemakers have used Pulsair’s “pneumatage” air mixing process to mix red wine juice quickly and efficiently up into floating skins.
This innovative and proven air mixing process for efficiently managing red grape skin caps during primary wine fermentation and wine blending is used all over the world by hundred of winemakers to make better tasting wines.
This efficient wine cap air mixing technique works by sequentially pulsing large bubbles of compressed air or gas near the bottom of the fermentation tank. The rising bubbles provide uniform temperature, keep yeasts healthy, and efficiently wet the cap to enhance the extraction of flavor, tannins and color into the juice.
This process maintains freshness, reduces bacteria formation and helps expel unwanted wine mercaptans, CO2 gas and volatile sulfur compounds for a more healthy and less reductive tasting wine.
Also known as ‘in-tank pump-over’ or a ‘reverse wine punch down’, the Pulsair ‘pneumatage’ process is the fastest and most efficient method to manage red grape caps. Unlike other methods, Pneumatage breaks up the cap into individual berries and circulates them in the juice, which keeps the cap in a semi-loose state making it easier and more efficient to regularly manage the cap.
Pulsair offers a complete line of portable, mobile and fully-automated mixing and blending system for all the following wine products steps:
- Pre-must modification
- Cap management mixing during primary fermentation
- Drain & Press (rapid tank devatting and draining)
- Stirring lees (portable and semi-permanent)
- Year-round tank blending with compressed gas
- Wastewater mixing
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| Charlie Parks | charliep@pulsair.com | 425-460-2403 | ||
| John Parks | johnp@pulsair.com | 425-460-2404 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Pulsair Systems | 13643 NE 126th Place, Kirkland | WA | United States of America | 98034 |
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