GOfermentor inventor Vijay Singh will be presenting at the Eastern Wine Expo,
on Thursday March 12th at 9.30am
In the myriad of choices to manipulate fruit, cap management can be a simple yet effective step in
the process of creating a balanced wine. Cap management decisions can vary based on vintage,
fruit quality, or wine style. Conventional cap management utilizes pumparound or mechanical punch
down. While these techniques break and moisten the cap they do not adequately homogenize the
fermenting must leading to temperature gradients resulting in a cap that is much hotter than the bulk
must. These temperature gradients in turn lead to yeast stress and often reductive aromas. Vijay will
present data showing these temperature gradients and how the use of the GOfermentor device
reduces these gradients by squeezing the must using air-inflated bags.