f.a.q.

Are there differences in fermentation time under the same condition with other systems?

Yes, Metodo Ganimede ® can speed up the fermentation time thanks to a better management of the skin cap, an optimal uniformity of the internal temperature and a continuous “degassing” of CO2 outside. These features allow the yeasts to conduct the alcoholic fermentation process smoothly and efficiently, reducing processing time.

Is there any ideal size or capacity to maximize the performance of the Ganimede ® wine-maker?

No, there are not. Metodo Ganimede ® is not tied to shape or size to ensure its performance. The system ensures the same results in case of a tank with a capacity of a few hundred liters or thousands of hectoliters. Similarly, it is possible to choose wine makers with tall and narrow or low and wide shapes without compromising the operation and performance.

How often do you need to open the bypass valves?

This is a choice that depends on the variety of grapes processed and on technical skills of the winemaker. In general, the bypass valves are opened every 2 to 6 hours during fermentation.

How long does the opening of the bypass valve last?

The time required to discharge all the amount of CO2 accumulated below the diaphragm. Usually this time does not exceed 1 minute.

How long is it necessary to wait so that the effect of the central bubbles restarts after the opening of the bypass valves?

It depends on the ability of the fermentation system to produce carbon dioxide. During the so-called 'turbulent' stage, just a few minutes are necessary to reach the maximum filling level and to restart the central bubble effect.

Why is the temperature more uniform during fermentation with the Ganimede^® winemaker?

The presence of the internal diaphragm can make more uniform the temperature controlled by the conditioning pockets located on the plating. The latter can focus the cooling action on the hottest area of the tank, which is the grape marc cap. The diaphragm prevents the cooled liquid from precipitating immediately to the bottom of the tank and thanks to the effect of the central bubbles the temperature in the cap is constantly kept under control.

Is it necessary to use remontage during the wine making process?

No, it is not . Metodo Ganimede ® has no need to use a remontageto manage the grape marcs cap. In a few models, on request of the customer, it is installed to facilitate the injection of wines.

What kind of accessories can be installed?

Except for the core of the system, namely the internal diaphragm and bypass valves, Metodo Ganimede ^® looks like a standard tank on which it is possible to install all the standard modern winemaking accessories. There are specific accessories available for the system, such as the safety probe and the automatic management of external technical gases.

What is a safety probe?

It is a pole equipped with an alarm device located on top of the fermenter; it can control the maximum load level and safety during the fermentation stage in order to prevent unwanted overflow due to the behavior of the cap or any system overload.

What are the benefits of the exclusive Dynamic Skin Maceration technique?

The benefits consist in moving the mass during the stage of pre-fermentative maceration, using an exogenous gas without using any mechanical parts. Removal of sulfur dioxide occurs at this stage. In addition, the environment is in full reduction, perfectly protected by a 'wall' of carbon dioxide over the period of operation. There is also an extraction of aromatic and voluminous substances, exploiting the full potential of the grapes in maceration.

How can I use Ganimede^® as a storage tank of variable capacity (always full)?

It’s easy! All you have to do after having filled up the tank with the bypass and relief valves open is to close the bypass valves again and inject through the electrical control panel an inert gas (e.g. Nitrogen) that will accumulate under the diaphragm. As a result, the level of the must will rise towards the upper cover. The volume available below the diaphragm, which is funnel shaped, represents a clever and simple tank of variable capacity to be used by the operator.

What kind of maintenance is necessary for the Ganimede^® winemaker?

Maintenance is negligible because the system is not equipped with complex mechanical part such as motors, remontage, pipes, pistons, blades etc.

Why is the Ganimede^® wine-maker able to separate all the seeds at the bottom of the tank?

Metodo Ganimede^® is the only system capable of separating grape seeds after the first days of fermentation. Thanks to the bubbles effect and the opening of its bypasses, the system can maintain the proper separation among the skins of the cap. There is always a continuous replacement of liquid in the grape marcs, which allows the grape seeds to fall by gravity to the bottom of the tank. The winemaker can, at his discretion, leave them on the bottom or easily remove them.

For what types of wine is this system suitable?

After more than a decade of experience in 28 Countries around the World we can say without hesitation that Metodo Ganimede is the ideal tool in the hands of winemakers who, thanks to their experience, can exploit the system at its best to obtain maximum results from all kinds of grapes processed.

Is it possible to apply Ganimede^® technology to convert existing tanks in wine cellars?

Yes, it is. Metodo Ganimede^® can also be offered as an upgrade to existing tanks. We ensure the same performance obtainable with a brand new system. (Click here for more information)

Is it possible to automatically proportion one or more external gas(es) in the system?

Certainly. The electrical control panel can be equipped with a system to inject two different exogenous gases. It is possible to inject automatically accurate amounts of gas at prearranged intervals depending on the specific needs. With Metodo Ganimede ^® it is possible to truly meet the chemical and physical conditions necessary for the dissolution of a gas into a liquid.

Can I use Metodo Ganimede^® to place back in suspension fine lees (bâtonnage) stimulating yeast autolysis?

Certainly. By injecting an external gas (preferably CO₂) it is possible to place back in suspension the fine lees of the yeasts without using mechanical devices (stirrer). The action is supported by the presence of an internal diaphragm which forms a contact surface located roughly at the center of the tank allowing the lees to stop and gradually slide to the bottom once natural action and gentle re-stirring has taken place.