| 摘要 |
The invention allows the efficient breaking and movement of the layer (3) of skins, or "cap" created spontaneously during fermentation in the top part of the must, thereby maximizing the transfer of the content of the skins to the wine. Furthermore, another advantageous aspect of the present invention is that it allows oxygenation or aeration of the wine, which has a very positive influence on the method for fermenting performed by the yeasts, helping to control the pH level and the redox potential of the must, all of this being carried out without altering the characteristic properties of the wine (aroma, color, taste, etc.), increasing the quality of the final wine produced. |
