PolarClad introduces Australia's leading wine mixing technology to the American market. The VINFOIL Mixer sets the standard for efficiency in cold stabilization and mixing for large volume tanks. With the VINFOIL Mixer cold stabilization is achieved three times faster than the pump method with a total average energy savings of over 80%. The Hydrofoil Impeller Makes the Difference The VINFOIL Mixer's impeller is engineered to maximize flow and minimize turbulence. The impeller blades are slim at the tip, where the speed is highest, and wide at the base where speed is lowest, allowing all available energy to be transferred into a pure axial flow pattern in the tank. The twist in the blades is computer proportioned to eliminate turbulence. Try Before You Buy The VINFOIL Mixer offers superior advantages but don't take our word for it, try it for yourself. Our custom built trial unit is designed to fit any standard tank door size so you can compare the VINFOIL Mixer for yourself

Kirkland, WA – September 22, 2020 Pulsair Systems, Inc. today announces the release of the new micro-cap management equipment. Micro-cap management and mixing Improve infusion of phenolics during primary red wine fermentation and make life easier for the winemaking team using the large bubble, macro-oxygenation process from Pulsair. Pulsair Systems officially releases the portable TM-1501W Kit for any winemakers who ferments in small barrels and 1-2 ton tank bins. The wine air mixing process from Pulsair is an easy-to-use, all-pneumatic process that allows winemakers to quickly incorporate fermenting red wine juice up into the buoyant grape cap. Sometimes referred to as a ‘reverse punch-down’, large compressed air bubbles are sequentially release under the cap to initiate the mixing. The big bubbles pull the wine juice up into, through and over the top of the cap to break up the cap into individually berries and immerse the skins in the juice. By completely mixing

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 homogen