Sequential modulated injection of compressed air or gas.
Something has changed in red wine production!
The well-known technique of decompacting the cap with compressed air, injected manually via a cane or automatically via a structure to deliver air bubbles, had never been seriously been considered as an alternative to the traditional techniques (remontage, pigeage, délestage), but only as a complementary technique for small vats.
The new original technique called AIR-MIXING™ M.I. (modulated injection), developed and patented by PARSEC, uses the action of several injectors placed laterally around the tank.
The combined and sequential synergistic sequences of pauses and small jets create a wave-like movement in the liquid inside the tank which, in a few seconds, completely decompacts the cap by inundating it with liquid.
The AIR MIXING ™ system is protected by the following patents and patent applications:
EP Pat. EP 3385364 B1; EP Pat. EP 3094715 B1; DE Utility Mod. 20 2015 009 605; AT Utility Mod. GM 50088/2018; ES Utility Mod. App. 1224169; IT Pat. 1427181; IT Utility Mod. 202018000003440; CL Pat. 58210; US Pat. App. US 2017/0321175 A1; AU Pat. 2015356712, AU Pat. 2018260789; NZ Pat. 731402, NZ Pat. 748019; ZA Pat. 2017/02951 “ecc”
Here’s what Air Mixing ™ M.I. makes possible
Discover the advantages of Air Mixing ™ M.I.
The cap is completely loosened and immersed in the liquid
Obtain efficient and selective extraction from the whole cap
Reduce duration of vinification
Simplify devatting of the cap
Eliminate thermal stratification in the tank
Eliminate pumps, sprinklers, pickers, cap extractors and winemaking devices that are complex, mechanical and difficult to clean
Improve the taste quality of wines
Here’s what Air Mixing ™ M.I. makes possible
Oenological thermoregulation
far beyond simple
thermoregulation
Always a precise and
guaranteed dosage
Density in real time
Android app for
smartphones/tablets
Level and volume
management
Real-time
fermentative kinetics
Dynamic dosage
of products
