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Metodo Ganimede

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

The air in the cavity is displaced by the carbon dioxide produced during fermentation. The excess gas escapes in the form of large bubbles over a dividing wall and causes a constant delamination ( overpumping ) of the overlying pomace. The grape seeds fall by gravity due to the soil, which prevents unwanted bitter tannins be extracted. According to the manufacturer, the Ganimede tank is the world's only fermenter that allows the unwanted grape seeds of the Vinification process excluded. The gas also exerts a disinfecting, antioxidant Effect, so less sulfur use is possible. See also below winemaking,

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