Since 1986, Pulsair’s innovative air mixing cap management technique and tank mixing process has helped winemakers enhance wine quality and improve efficiency during fermentation.  Compressed air pulses are sequentially injected through nozzles or probes into the tank bottom.  The large bubbles push the fermenting wine juice up into the buoyant cap.  This powerful, yet gentle wave movement completely floods, submerges and disintegrates the cap into individual berries. Pulsair can be used in any size or type of wine fermentation tank.

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