Wine Cap Disaggregation with a Sequential Air-Modulated Injection System During Syrah Wine Fermentation: Energetic Comparative Evaluation with the Traditional Pumping-Over Technique

Fermentation temperature plays a critical role in defining the chemical and sensory characteristics of wine. This study evaluates the thermal distribution and energy consumption of two fermentation techniques, Sequential Air-Modulated Injection System (AMI system) and pumping-over, during Syrah must fermentation. Temperature measurements at different depths of the fermentation tanks revealed that the AMI system maintained a more homogeneous thermal profile, reducing temperature gradients that could affect yeast metabolism. In contrast, the pumping-over system exhibited greater temperature fluctuations, potentially impacting fermentation kinetics. Energy consumption analysis showed that the AMI system required less external cooling, leading to lower energy demands compared to the pumping-over system. These results suggest that the AMI system offers advantages in terms of energy efficiency and temperature management, making it a viable alternative for sustainable winemaking. The findings highlight the need for optimized fermentation strategies to balance thermal control and energy use, ultimately improving wine quality.