New Technologies in Cap Management and Red Fermentation Monitoring and Controls
Winemaking Breakout Session
Many wineries have begun automatic cap management with hopes of reducing labor costs. However, the greater control found by automating this process has more than just cost saving implications. We will be examining the newest technologies being used for Cap Management/Red Fermentation Control and how they affect wine quality, fermentation health, and energy use. This session will review automatic pump-over devices, multi-level temperature probes to monitor tank stratification, in tank Brix monitors, and novel techniques in tank temperature controls.
Lee Morse, WX Brands, California
David Block, University of California, Davis
Bob Coleman, Treasury Wine Estates, California
Nate Weis, Silver Oak Cellars, California