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Metodo Ganimede

A vinification system for white and rose wines developed and patented by the Italian oenologist Francesco Marin. He founded the company of the same name in 1997. The "Metodo Ganimede" enables a gentle, dynamic maceration the fast extraction the flavors (Aroma precursors) from the grapes or the berry bowls. This results in a more intense one total extract, In special fermentation tanks the natural potential of the fermentation emerging carbon dioxide used that in an amount of 40 to 50 liters per liter grape is formed. The rape gathers as marc on the surface.

The air in the cavity is displaced by the carbon dioxide generated during fermentation. The excess gas escapes in the form of large bubbles over a partition and causes constant deletion ( overpumping ) of the pomace above. The grape seeds sink to the ground due to gravity, which prevents unwanted bitter tannins be extracted. According to the manufacturer, the Ganimede tank is the only fermentation tank in the world that makes it possible to remove unwanted grape seeds from the Vinification process excluded. The gas also practices a disinfectant, antioxidant Effect, so less sulfur use is possible. See also under winemaking,

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