While some are still running in circles looking for the miracle product, the company Tonnellerie Vernou has developed a new barrel really amazing. The product is officially called: FERMENTOR ROLL ®.
It is a tool of vinification for red wines high-end that provides the ability to develop high quality micro vintages, thanks to its maneuverability. Indeed, they simply mounted a barrel on a rotation system that allows switching completely on the barrel itself. By doing so during the maceration wine, we avoid excessive handling of the wine.
As a reminder, when the winemaker is macerated juice with the solid part of the grape (skin and pulp), he wants to extract color and polyphenols essential in developing red wines. The traditional technique is to juice up the bottom of the tank at the top of the same tank. The concern is that it often leads to a passage by a pump and then a manipulation of wine and a significant exposure to air and thus a risk of oxidation .
The process of Roll Fermentor involves the turn during fermentation three times a day. After the first round must be degassed and then make a second and a third round. The wine gets trapped in the shaft, in contact with wood, sanscontact directly with ambient air and light. This is an ideal process.
After comparative tests, the company Tonnellerie Vernou concludes that a sample from a wine in a wooden container rotary is easily recognizable and preferred is a sample from a stainless steel bowl or a wooden tub for his aromatic complexity, conservation fruity flavor and a better defined structure. In both cases the Roll Fermentor generates an index Polyphenols Total (IPT) 15 to 18% higher.
I suggest you watch this very good report broadcast on France 3 on youtube you will find:
http://fr.youtube.com/watch?v=87hgG-z6wno
Tags: coopers vernou , oxidation , roll fermentor , wine making , cooperage , handling , reporting wine , fermentation , rotating barrel , polyphenols , upscale
