All-New Pulsair Systems TM-1501W Wine Kit.

Pulsair officially unveils a new, inexpensive, portable air mixing system, the TM-1501W Wine Kit, for winemakers who ferment smaller grape lots in barrels, macrobins and 1-3 ton fermentation tanks to improve the vinification process.

Featuring Pulsair's 35-year proven and tested air mixing process for cap management, winemakers can now use Pulsair in smaller fermentation tanks to enhance the infusions of phenolics, tannins and color to improve aromatics, complex structure and reduce reductive and stuck ferments.

A lightweight, portable stainless steel probe is inserted in through the buoyant cap to sequentially release the timed pulses of compressed air or gas into the ferment.  The speed and intensity of the modulated injection of air pulses can be controlled on the all-pneumatic, air driven Pulsair TM-1501W Mixer.  Once released under the cap, the rising compressed air bubbles push the juice up into and over the top of the cap flooding, loosening and immersing it with juice yielding a healthier and less oxygen starved ferment.

The Pulsair air mixing process has also been characterized by winemakers as a 'reverse pump-down' or an 'in-tank pump-over'.

The video above shows multiple whole berry active fermentations in 1-2 ton bins at Saviah Cellars during the 2019 harvest.  Saviah Cellars is a boutique, ultra-premium and award winning winery in the rapidly growing and premium producing Rocks District of Milton-Freewater AVA (The Rocks District) in Walla Walla, Washington.

See more videos from winemakers who use Pulsair. https://www.youtube.com/channel/UCtZp7zh9BofiqidEFVBAFDA/videos 

Without compromising any wine quality, the Pulsair air mixing process is gentle on berries, safe to use and requires much less physical effort from the winemaking team to bring the juice, yeast bodies and skins together during primary red fermentation in any size tank.

By completely flooding the cap with the juice, the winemaking team can easily and confidently blow off trapped H2S gases and heat that can lengthen and adversely impact the desired winemaking goals. The Pulsair air/gas mixing process can be used exclusively in place of or in conjunction with traditional punch-down and pump-over cap management techniques. Adopting Pulsair is inexpensive and effective. With a extra accessories, the Pulsair equipment can also be used year-round for any type of wine tank blending or mixing with nitrogen gas. The multipurpose uses of Pulsair helps streamline operations at any size winery and will help reduce cost-per-gallon calculations.

What is Pulsair?  Hear what Russell Bevan of Bevan Cellars says:

In addition to primary cap management and year-round blending, Pulsair can also be used for any type of pre-fermentation must modification including but not limited to dry ice, water addition, acid additions and enzymes & tannins additions.  Yeast and nutrients can now also be completely mixing throughout the entire fermentation tank during inoculation.

Using Pulsair is also the fastest and most effective method for completely homogenizing any ‘liquid’ addition. No longer do winemakers need to wait days and days for a pump-overs to finally and completely blend in liquid additions with wine juice.  Winemakers can now make their ‘liquid’ addition and then quickly and completely mix the entire tank with Pulsair and have the confidence that the pulled lab sample is now accurate.

In addition to Pulsair’s new TM-1501W, Pulsair continues to offer a wide variety and selection of affordable, low maintenance, portable, mobile and permanent multi-tank mixing solutions for any size fermentation tank or number of tanks.  (The largest tank mixed with Pulsair has been a 450-ton, 23’ diameter tank in the Lodi, CA area).  Many large scale wineries have over a 100 tanks outfitted with Pulsair for fast, efficient, multi-tank cost savings and labor saving cap management.

Pulsair Systems. Trusted by winemakers since 1985.

Contact Pulsair Systems for more information: 425.455.1263 | sales@pulsair.com or visit us at the Washington Winegrowers Trade Show March 2-5, Booth #74 or at
WiVi in Paso Robles, CA on March 25, Booth #404.

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

Kirkland, WA – Pulsair Systems Inc. today announced that Bear Creek Winery, one of the country’s largest custom premium wine producers is expanding their Pulsair large bubble, air mixing system installation into four (4) 450-ton, 23 foot diameter red fermentation tanks to maximize efficiency for cap management and rapid tank devatting after primary fermentation is ended.   Pulsair is providing cap management equipment, engineering, training and a Pulsair Pneumatage multi-tank touchscreen air mixing controller for Bear Creek Winery in Lodi, CA.

“We’re thrilled to continue working with Bear Creek Winery as they expand and adopt winemaking technologies that help support their high-quality standards and lower productions costs without any compromise in wine quality,” said John Parks, Pulsair’s General Manager.  “Bear Creek first started using Pulsair during the 2019 harvest with amazing result.  What usually took 24-30 hours to completely empty and drain a 450-ton tank was reduced to 8-12 hours – an incredible 60-70% time savings. With a grape cap that is over 15-feet thick in a 450-ton tank, Bear Creek was skeptical of just how much ‘mixing’ was been achieved by their older sprinkler pump-over process during the fermentation process."

“Here at Bear Creek Winery, we have fermentation tanks sized from 25 tons to 450 tons. In 2019, we chose to trial Pulsair on our 450-ton tank because it offered the most potential time and labor savings. After our trial, we are completely convinced Pulsair works – it is amazing how it has improved our operations here.  It’s a fantastic and efficient technique for fermentation cap management, tank devatting and general tank mixing,” said Han Han, Winemaker at Bear Creek.  “We follow a very strict policy here when considering new technologies that can improve the winemaking process.  New technologies must meet achievable ROIs and not take away from the wine quality in any way – Pulsair’s solution for cap management, devatting and tank blending far and exceeded these requirements.“ “What we generally see during pump-overs is that the juice finds the path of least resistance and forms channels to the bottom of the cap. This means that regardless how much or how long you run the sprinkler pump-overs, there will be pockets in the cap that juice will not to reach during the fermentation until it’s time to drain and press. Now we are completely confident all the fermenting wine juice is mixing up into the buoyant grape cap to enhance the infusion and extraction process.”  “The overall quality of wine has also increased for many direct and indirect reasons. Some direct reasons include healthier fermentations due to better temperature control and less percent solids due to less sluicing. Some indirect reasons would be because Pulsair increases our pressing efficiency, we’re able to get more tanks drained and pressed at our desired tannin levels. This increased efficiency helps us bring in more fruit at optimal ripeness without needing more fermenter tanks or presses.”

Moving forward, Bear Creek Winery will also start to expand their use of Pulsair and outfit a “smaller” 200-ton red fermenter tank with Pulsair for cap management. Additionally, Bear Creek continues to use their mobile Pulsair Crush Carts with nitrogen gas to replace wine pumps, shortening all wine tank mixing and addition sessions from 90-120 minutes down to 10-20 minutes.

Pulsair’s gentle air mixing process for primary fermentation, tank devatting and wine tank mixing works by sequentially pulsing in large bursts of modulated air or gas bubbles beneath the cap.  The large air bubbles push and pull the juice up into and over the top of the grape cap to gentle dissolve, liquefy and uncompact the skin pomace yielding a healthier and less reductive fermentation.  Once the skins and juice are homogenously mixed in the fermenter after primary is over, they can then be pumped out to the wine press where the wine can be separated from the skins.

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 and mobile air mixing solutions for barrel, 1-2 ton macrobin and fermentation tanks of any size or number.

Pulsair’s revolutionary air mixing technology can also be used for any must modification, cold soak mixing, lees stirring and year-round tank mixing to help maximize efficiency without any tradeoffs in wine quality.

Bear Creek is one of the leading bulk wine producers in the country and is dedicated to providing the highest quality wines and services at exceptional values.

Bear Creek Winery, located in Lodi, California, is the 6^th largest family-owned U.S. grape grower and winery operations.  It has earned a reputation as one of the premier custom wine producers in California.  Bear Creek Winery is recognized as the preferred outsourcing partner for many of the world’s leading beverage alcohol companies and brand owners.

For more information about Bear Creek Winery, visit www.bearcreekwinery.net

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 making the best mixing equipment on earth and leaving the world better than we found it.

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

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

Pneumatage is a large bubble air/gas mixing process developed by Pulsair Systems in 1986. Similar to a reverse punch-down or in-tank pump-over, it is exclusively designed to pump red wine up into and over the top of buoyant red grape skins during fermentation during in cap mixing session. The process utilizes the sequential injection of large compressed air or gas bubbles released into the bottom of the fermentation tank. The fast, rising air pulses completely separate the grape cap into individual berries to enhanced infusion of phenolics, flavor, aromatics, tannins and color. This gentle mixing process also helps significantly reduce labor costs, reduce energy consumption, reduce sanitation and increase efficiency.

To learn more, come see us at booth 336 at the WIN Expo on December 5th. Use our promo code PUL336 for a FREE trade show pass! Register here: https://wineindustryexpo.com/

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.

Contact us to learn more.

Pneumatage is a large bubble air/gas mixing process developed by Pulsair Systems in 1986. Similar to a reverse punch-down or in-tank pump-over, it is exclusively designed to pump red wine up into and over the top of buoyant red grape skins during fermentation during in cap mixing session. The process utilizes the sequential injection of large compressed air or gas bubbles released into the bottom of the fermentation tank. The fast, rising air pulses completely separate the grape cap into individual berries to enhanced infusion of phenolics, flavor, aromatics, tannins and color. This gentle mixing process also helps significantly reduce labor costs, reduce energy consumption, reduce sanitation and increase efficiency.

To learn more, come see us at booth 336 at the WIN Expo on December 5th. Use our promo code PUL336 for a FREE trade show pass! Register here: https://wineindustryexpo.com/

Pneumatage is a large bubble air/gas mixing process developed by Pulsair Systems in 1986. Similar to a reverse punch-down or in-tank pump-over, it is exclusively designed to pump red wine up into and over the top of buoyant red grape skins during fermentation during in cap mixing session. The process utilizes the sequential injection of large compressed air or gas bubbles released into the bottom of the fermentation tank. The fast, rising air pulses completely separate the grape cap into individual berries to enhanced infusion of phenolics, flavor, aromatics, tannins and color. This gentle mixing process also helps significantly reduce labor costs, reduce energy consumption, reduce sanitation and increase efficiency.

To learn more, come see us at booth 138 at the WIN Expo on November 30th. Use our promo code PUL138 for a FREE trade show pass! Register here: https://wineindustryexpo.com/

Pulsair Pneumatage is an innovative, efficient large bubble air/gas mixing process developed in 1986 and is used for red wine cap management & mixing during vinification. The process utilizes the sequential injection of large compressed air bubbles released into the bottom of the tank. Similar to a reverse punch-down or in-tank pump-over, it is exclusively designed to pump red wine up into and over the top of buoyant red grape skins during fermentation during in cap mixing session. Pulsair offers a wide variety of equipment for portable, mobile and multi-tank automation. The rising air pulses gently separate the grape cap into individual berries to enhanced infusion of phenolics, flavor, aromatics, tannins and color. This gentle mixing process also helps significantly reduce labor costs, reduce energy consumption, reduce sanitation and increase efficiency. 

Learn more at Unified, booth 1723. 

Pneumatage is a large bubble air/gas mixing process developed by Pulsair Systems in 1986. Similar to a reverse punch-down or in-tank pump-over, it is exclusively designed to pump red wine up into and over the top of buoyant red grape skins during fermentation during in cap mixing session. The process utilizes the sequential injection of large compressed air or gas bubbles released into the bottom of the fermentation tank. The fast, rising air pulses completely separate the grape cap into individual berries to enhanced infusion of phenolics, flavor, aromatics, tannins and color. This gentle mixing process also helps significantly reduce labor costs, reduce energy consumption, reduce sanitation and increase efficiency.

To learn more, come see us at booth 441 at the WIN Expo on December 2. Use our promo code PUL441 for a FREE trade show pass! Register here: https://wineindustryexpo.com/

Since 1986, winemakers have been using Pulsair’s “pneumatage” efficient air mixing process during primary to mix red grape juice quickly and efficiently into contact with the bouyant skin cap.   The process is fast, gentle and helps maintain wine quality during crucial red fermentation.  Winemakers can both improve quality while simultaneously reducing labor costs, reducing maintenance & cleaning cost during harvest and fast year-round blending for any type of tank mixing with compressed gases.

Videos on YouTube

https://www.youtube.com/channel/UCtZp7zh9BofiqidEFVBAFDA 

Uses of Pulsair in winemaking

• Cold soak mixing for uniform temperature stabilization
• Red grape cap fermentation - incorporated into regular punch-down & pump-over cap mixing sessions
• Rapid, tank draining & devatting
• Fast, year-round gentle tank mixing with CO2 or nitrogen gases

Pulsair has mixing solution for any size and any number of tanks!  Barrels, 1-2 ton bins, macro bins, irregular shaped tanks 3-400 ton ferments and multi-tank network controllers.

Pulsair Wine Cart, 40 & 60 ton red fermenters - AtoZ Wineworks, Newberg, OR
Cap mixing sessions: Under 10-minutes

This innovative and proven air mixing process for efficiently managing red grape skin caps during primary wine fermentation and wine blending is used all over the world by hundred of winemakers to make better tasting wines. 

This efficient wine cap air mixing technique works by sequentially pulsing large bubbles of compressed air or gas near the bottom of the fermentation tank. The rising bubbles provide uniform temperature, keep yeasts healthy, and efficiently wet the cap to gently enhance the infusion of phenolics, flavor, tannins and color into the juice. 

Pulsair PPC Pneumatage, (20) 21' diameter tanks - Constellation

The air or gas pulses can be injected into the tank over the top of an open tank with a portable mixing probe, through a racking port ball valve or from multiple fixed or removable air injection ports through the tank walls or tank floor bottom.

 Award winning Pulsair Crush Cart - DeLille Cellars - Woodinviile, WA

This process maintains freshness, reduces bacteria formation and helps expel unwanted wine mercaptans, CO2 gas and reductive volatile sulfur compounds for a more healthy and less reductive tasting wine. 

Pulsair PPC Pneumatage multi-tank mixing system, Caymus Vineyards

Also known as ‘in-tank pump-over’ or a ‘reverse wine punch down’, the Pulsair ‘pneumatage’ process is the fastest and most efficient method to manage red grape caps. Unlike other methods, Pneumatage breaks up the cap into individual berries and circulates them in the juice, which keeps the cap in a semi-loose state making it easier and more efficient to regularly manage the cap.

Learn more about the benefit of Pulsair today.  Contact Pulsair.com, 425.455.1263 | sales@pulsair.com

https://www.pulsair.com/contact/