Kirkland, WA – [September 22, 2020] Pulsair Systems, Inc. today announces the release of new lees stirring accessory equipment.

Lees stirring

Enhance white & rosé wine flavor complexity and manage reductive off-flavor aromatics during fermentation. 

Pulsair Systems has developed a simple and effective method for gently stirring settled yeast body cells up into the fermenting wine juice.  Pulsair offers both portable and semi-permanent solutions.   Both solutions allow winemaking teams to quickly agitate and stir up settled lees into uniform and homogenous suspension in white & rosé fermentation tanks during primary and malolactic fermentation.  This is an effective method for managing reduction, controlling heat and creating a healthy environment for the yeast to remain active and happy. The non-shear lees stirring mixing process that utilizes large compressed air, CO2 or nitrogen gas bubbles is an simple method for completely homogenizing and mixing the yeast cells up into the tank regardless of its size, volume or geometry.  The initial phase of the air/gas is first released onto the tank floor in a 360° pressure zone formed around the stainless steel bubble forming plate.  This tank floor pressure zone is designed to agitate all the settled cells and yeast particles up off the tank floor bottoms.  The large 1’-6’ diameter air/gas bubbles then pull all the lee solids up to the surface.

The benefits of improved contact time between the fermenting wine juice and lees help to encourage the release of mannoproteins to improve body, richer mouthfeel, bind tannins and add an extra layer of brioche.  Stirring the lees will enhance the infusion of desirable flavors and structure while also releasing unwanted reductive aromatics including but not limited to hydrogen sulfide (H2S) and disulfide gases. 

The Pulsair lees stirring accessory components can be used with the same Pulsair portable mobile Crush Cart and Wine Cart mixing equipment traditionally used for red wine cap management.

The patented Pulsair Systems air mixing process, first used in the wine industry in 1988, can be used in any size or geometrically shaped fermentation tank.  Pulsair offers air and gas mixing equipment solutions for any size winery and any size tank.   Pulsair offers a wide range of portable, mobile and permanent air mixing solutions for barrels, 1-2 ton macrobin and fermentation tanks of any size or number.   The Pulsair air mixing process can replace, complement or co-exist with tradition cap management techniques.

Pulsair Systems revolutionized liquid mixing with the introduction of its fast, efficient and low maintenance mixing process in 1983.  Today, Pulsair leads the world in innovation with custom tank mixing solution for any size tank and type of liquid.  The Pulsair Systems team is dedicated to helping winemakers efficiently make the best tasting wine possible.  

     

For more information about Pulsair Systems, visit, www.pulsair.com

Pulsair YouTube Wine Channel https://bit.ly/2Aftzt9