Quality wine with no oxidation

The GOfermentor is most suited for red wine production due to the unique punch mechanism. However, it can also be used for white wine and many of the advantages, such as minimal air contact, no cleaning, low capital cost, and minimal water usage make this a useful system. With white wine, the skins, seeds etc are removed and the grape juice used for the fermentation. The GOfermentor integral press mechanism can be used to perform this initial pressing. This feature eliminates the need for a press, and is a convenient way of performing what is a very messy operation. The operation is gentle and oxidation is minimal, since air contact is minimized. During fermentation, features of the GOfermentor for temperature control and sampling are identical to those for red wine production.

Making White Wine in the GOfermentor

Fill crushed grapes into GOliner

A GOliner is placed inside the GObase. The destemmer/crusher discharge is connected by a hose to the top inlet port of the primary chamber of the GOliner. This inlet has a standard 2” Triclamp port for easy connection. The destemmer/crusher must have a pump or other means of pumping the grapes into the GOliner.

White wine fermentation is done with crushed grapes. This ‘must’ contains no skins, seeds, or stems…

The GOfermentor chamber can hold up to 1 ton of crushed grapes!

Initial Pressing

Connect a second GOliner

Once the primary chamber has been filled to the desired amount (range 200lb to 1 ton of crushed grapes), the destemmer crusher is disconnected. A must pump and a pump-over sump is connected to the bottom discharge port of the GOliner. The outlet of the pump-over sump is connected to the inlet of a second GOfermentor/GOliner. The fermentation will be done in this second GOliner. The crushed grapes are pumped from the first GOliner to the second. A GOfermentor panel is attached to first GOliner and the inflation hose connected to the inflation bag of the first GOliner. The PRESS mechanism is periodically activated to press out all the juice into the second GOliner. The first GOliner containing the residual skins and seeds is removed and discarded. No scooping out sugary grape pulp! No cleaning of a crush tank or press! And, this entire operation is conducted minimal air contact.

Primary Chamber Transfer
Sampling the must
Temperature control

The control panel is attached to the GOfermentor. The inflation hose is connected to the inflation port on the secondary chamber. The fill/vent connector is attached to the fill port and connected to the vent hose. The must can be sampled using a sampling tube that attaches to the fill port and any additions can be made.

A temperature probe inside the bag provides the temperature of the must and it can automatically control coolant flow through the optional GOcooler to maintain a set temperature.

Fermentation

Fermentation is performed in the GOfermentor. Use of the single-use GOliner ensures a clean wine. The sealed bag keeps air and flies out. This can minimize, or even eliminate the need for sulfite additions, resulting in better flavors. Micro oxygenation can be performed if desired by sparging oxygen through the sample line.

Batonage

Crafting the Perfect White Wine

White wine generally requires lower temperatures and the optional GOcooler heat exchanger plate in the GOfermentor is an efficient way of controlling temperature. The sampling diptube makes taking samples during fermentation easy without introducing any oxygen. While “punchdown” is not required in white wine production as there is no cap, the mechanism is still useful for stirring up settled lees (bâtonage).

After fermentation is complete, the GOfermentor contents are simply pumped (racked) to another bag, barrels, or other white wine racking/aging equipment.