Making White Wine in the GOfermentor


Quality wine with no oxidation


Yield is 150 gallons/ton or more


Built-in press


No cleaning

The GOfermentor has many of the advantages in making white wine, such as minimal air contact, no cleaning, low capital cost, and minimal water usage. 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 typically 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.

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.

Pomace after the juice is pressed

Press out the juice into 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. The Press Tube in inserted into the vent port and the fill port is capped shut. A must pump and a pump-over sump is connected to the Press Tube and the pump discharge is connected to the inlet of a second GOfermentor/GOliner. Fermentation of the juice will be done in this second GOliner. A GOfermentor controller is attached to first GOliner and the inflation hose connected to the inflation bag of the first GOliner. The PRESS function 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 retaining aromatics and enabling the production of no or low sulfite wines.

Temperature control

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


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. The closed design condenses aromatic and volatile components back into the liquid retaining fruity and fresh characteristics. Micro oxygenation can be performed if desired by sparging oxygen through the sample line.


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.

Making White Wine

Pressing Wine