Red wine fermentation is done with crushed or whole grapes. This must contains skins, seeds, and some stems. During the fermentation, it is necessary to extract flavor and color from the skins, and other components. The major challenge with red wine fermentation is cap management. The "cap" consists of solids that float up due to the carbon dioxide generated in the fermentation. These solids clump together to form a mass on top of the fermenting wine.
The GOfermentor works with nature - instead of forcing the buoyant cap down, the liquid below the cap is pushed up. This is done by inflating the secondary chamber. This expanding chamber presses against the fermenting must in the primary chamber. The action pushes the liquid in the primary chamber up through the cap and then squeezes the cap itself, reducing its cross-section so that it breaks up.
Once the cap is squeezed, the pressure is released in the secondary chamber and chunks of cap drop back onto the liquid surface. The liquid that was forced through, has thoroughly wetted the cap, and now slowly percolates through the cap fragments back into the liquid layer below. The primary chamber then slowly resumes its original conformation as the CO2 builds up. The whole magic is done by inflating the secondary chamber as shown in the animation.
The single-use GOLINER is placed inside the GOBASE container. 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. Alternatively, the liner can be filled by hand or gravity through a cut slit.