GOfermentor Support

Connections

1. Connect the VENT valve to the VENT port using the supplied 2″Triclamp. Plug the VENT valve cable to the jack on the control panel marked VENT. Use the bungee cord to suspend the VENT valve from the eyebolt on the support pole.
2. Connect the inflation hose using a 2″Triclamp to the BLUE port (labelled AIR ONLY)on the inflation chamber. The other end has quick-connect which should be attached to the air outlet on the control panel.

Temperature probe (optional)

1. If the optional GOtemp temperature probe is to be utilized then remove the cap from the fill port and insert the GOtemp fitting. Push the end in so that it is fully immersed in the must. Secure with the 2″ Triclamp.
2. Connect the temperature probe wire to the jack located on the top of the control panel.
3. Power up the control panel and verify that it is operational and that temperature is displayed.

Temperature Monitoring

Temperature is monitored continuously by a probe positioned in the center and about 8 inches from the bottom. This is typically the hottest point in the fermentor. Temperature can be displayed in either degrees C or F. The temperature sensor is used control temperature by regulating flow of coolant through the optional GOcooler heat exchanger plate.

Sampling (requires optional GOtemp dip tube)

Sampling is performed by connecting the supplied sampling syringe. Push the quick-connect coupler on the tubing attached to the syringe onto the mating socket on the sampling tube. This will open the flow path. Now pump the syringe to draw he sample into the collection tube. Remove the collection tube and then disconnect the sampler by pressing the release button on the mating socket. The mating socket has an internal valve that automatically shuts off when it is not connected.

Must Adjustment

1. Samples of the must may be taken from the TOP port and any additions can be made by opening the TriClamp and lifting up the sampling tube. The sampling tube can also be removed to facilitate additions using a funnel if necessary.
2. Inoculation with yeast is also done through the TOP port.

Initial Oxygenation

1. Usually sufficient oxygen is introduced during the fill, but additional oxygen can be added to the must in order to get vigorous yeast growth after inoculation.
2. This can be done by connecting a tube (with connection adaptor) to the sampler fitting and blowing air into the fermentor. In this manner, the air is introduced near the bottom ensuring efficient oxygenation.

Punch Operation

Punch of the cap may be initiated at any time in the fermentation. It can also be performed after initial must adjustment to mix all the additions and to disperse the yeast if desired.

To perform the punch operation using the BASIC controller:

1. Press the PUNCH button to initiate the punch cycle.
2. The PUNCH button will start flashing indicating that a punch is now in progress. You can press the flashing PUNCH button at any time to instantly cancel the punch.
3. The controller will open the VENT to exhaust the fermentation chamber to the atmosphere and it will start to deflate. After about 30 seconds the blower will come on and the secondary chamber will inflate squeezing the fermentation chamber. This forces the liquid in the fermentation chamber up and also squeezes the cap. At a preset pressure, the blower will turn off and the secondary chamber will deflate. After 10 seconds or so the blower will come on again and this cycle will repeat for the preset punch time (typically 1 minute).
4. The system will then reset, and the VENT valve will close and the fermentation chamber will slowly reinflate with the CO2 generated by the fermentation.

The punch process is exactly the same when using the PRO controller, except that the PUNCH is initiated by pressing a graphic button on the touch panel. Pressing this graphic button once the punch is underway will cancel the operation as described for the BASIC controller.

Punch to be done automatically on a user-set schedule. Timing and duration of the punch cycle can also be adjusted. The punch duration should be long enough so that the headspace is completely deflated after the punch cycle.The PRO also records all punch cycles on its event log so that a complete history of the run is maintained. Details on how to change these parameters are provided in Appendix A4.

NOTE: You may need to adjust the PUNCH pressure set-point depending on the must volume (SETUP->PUNCH). For small volumes 15”H2O is good, while for a large volume (> 600Kg) you should use a higher pressure (20”H2O) to get an effective punch.

Pressing

The GOfermentor punch system can be used to gently press out the wine at harvest. Use of the feature eliminates the need for an external press and performs the pressing operation without any damaging exposure to air. It is recommended the punching be discontinued several days prior to the anticipated harvest. At this late stage in the fermentation most of the desired components and color should have already been extracted from the cap and further punching is not useful. More importantly, discontinuing punching allows the cap to flocculate upwards and clear wine collect below it. This increases the free-run and makes pressing faster.

1. Screw the supplied DN502TC adaptor to the GOliner bottom outlet valve. USE A WRENCH TO TIGHTEN. Connect this adaptor to a must pump using a 2inch TriClamp crush-proof reinforced hose rated for vacuum. Connect the outlet of the must pump to that the flow goes on a pump-over sump or similar strainer.
2. Connect the outlet of the pump-over sump to a collection liner, tank, or barrel using another pump. The pressed wine will be collected in this container for post-fermentation operations.
3. Now open the GOliner DRAIN valve by pushing the integral valve handle all the way to the right. Open all valves through the pump all the way to the collection vessel. You should immediately see a flow of free-run wine.
4. Start the must pump to increase the flow, however avoid pumping too fast as this will draw in the cap. Manually keep the pump-over sump clean.
5. Once the free run flow stops you can start to press out the liquid in the cap. At this stage initiate the press operation (MENU->PRESS CONTROL screen) to squeeze the cap gently to press out the wine. The press operation can be done several times during the pressing to get as much wine as possible out of the cap.
6. When it evident that no more wine can be pressed out, the pressing is stopped. Close the GOliner DRAIN valve by pushing the handle all the way to the left. Disconnect the must pump.

Disposal

At the end of pressing a tight mass of skins and seeds will remain in the GOliner. Using a suitable device, lift  the GOliner out of the GObase. The GOliner may be taken to the vineyard and slit open to disperse the pomace as fertilizer. The empty GOliner is then simply folded up and discarded as household waste. There are no toxic chemicals in the used GOliner and it will rapidly biodegrade in a landfill. The GObase never contacts the must so it can simply be wiped down and setup with a new GOliner for the next fermentation.

Pressing

The GOfermentor punch system can be used to gently press out the grape juice free of skins and stems. Use of the feature eliminates the need for an external press and performs a very gentle pressing operation without any damaging exposure to air.

1. Connect the BOTTOM DRAIN port of the first GOliner to the inlet of a must pump using the supplied DN502TC 2inch TriClamp adaptor. Use a crush-proof reinforced hose rated for vacuum.
2. Connect the outlet of the must pump to feed a pump-over sump or similar strainer. Connect a hose from the outlet of the pump-over sump and use another pump to feed the grape juice into the second GOliner.  The pressed grape juice will be collected and then fermented in this second GOliner.
3. Now open the GOliner DRAIN valve by pushing the integral valve handle all the way to the right. Open all valves through the pump all the way to the second GOliner.
4. Start the must pump to transfer the grape juice. Press the PRESS button (PRESS CONTROL screen) periodically to press the juice out of the mass of skins, seeds, and juice in the GOliner.
5. Manually remove seeds and skins from the pump-over sump to keep it from clogging.
6. When it evident that no more juice can be pressed out, the pressing is stopped. Close the GOliner DRAIN valve by pushing the handle all the way to the left. Disconnect the must pump.
7. Discard the first GOliner. The skins and seeds can be dispersed as fertilizer.
8. Prepare the second GOliner for fermentation by connecting the vent and inflation lines (if batonage is desired). Insert the optional temperature probe/sampling tube as described earlier for red wine production.

Adjustment and Fermentation

Adjust the must by additions through the FILL port. Add yeast and perform the fermentation.

Cooling and Sampling

For white wine it is highly recommended to use the optional GO temp temperature probe and GOcooler heat exchanger plate. Temperature is monitored continuously by a probe positioned in the center and about 8 inches from the bottom. This is typically the hottest point in the fermentor.

Sampling is done as described earlier for red wine.

Batonage

The GOfermentor makes it easy to stir up the lees during fermentation and aging. The punch operation used in red wine production is used to perform the batonage. Simply press the PUNCH button and the primary fermentation chamber will be compressed and pushed upwards effectively dispersing the settled yeast.

Harvest

Connect the BOTTOM port to the inlet of a must pump using the DN502TC 2inch TriClamp adaptor. Use a crush-proof reinforced hose rated for vacuum. Connect the outlet of the must pump to a collection liner, tank, or barrel for post-fermentation operations.

Disposal

At the end of pressing a tight mass of skins and seeds will remain in the GOliner. Using a suitable device, lift  the GOliner out of the GObase. The GOliner may be taken to the vineyard and slit open to disperse the pomace as fertilizer. The empty GOliner is then simply folded up and discarded as household waste. There are no toxic chemicals in the used GOliner and it will rapidly biodegrade in a landfill. The GObase never contacts the must so it can simply be wiped down and setup with a new GOliner for the next fermentation.

Main Screen

The main operating screen is shown below. The left side is dedicated to PUNCH controls. The right side is for TEMPERATURE control.

Main Menu

The MAIN MENU provides access to various functions described in detail below. The top left of the MAIN MENU shows the current IP address of the controller. This is important for internet connectivity. It can be changed on the SETUP menu. On the right top is the current time and program version. On the lower right is the SETUP button. Pressing this will take you to the SETUP menu to set the advanced parameters.

Schedule

The SCHEDULE screen allows you schedule up to 12 punch times/day. Clicking the green active indicator will activate or deactivate the associated punch time. To set up a scheduled punch activate the one you want and enter the clock time you want the punch to occur. This will now be the active schedule. Each punch time can also be deactivated by clicking on the associated active indicator.

NOTE: The punch schedule will NOT run unless you specify at least one punch time on the SCHEDULE screen AND you must also set the punch selector on the MAIN CONTROL SCREEN to AUTO.

Trends

Temperature readings are logged and the trend can be displayed.  Pressing the TREND button will bring up a 1 hour trend. This trend shows the temperature data over the last hour. Earlier data can be retrieved by using the scroll buttons located at the bottom of the trend. The 24HOUR button located on the lower right side displays the temperature trend over the last 24 hours. Earlier data can be displayed by using the scroll buttons located below the trend window.

History

An event log is maintained. This log contains any operator actions, such as punch initiated or cancelled. Scheduled actions are also logged. The event log is useful resource for troubleshooting and maintaining a record of the batch.

Note: Trends and History are stored on a USB flash drive inside the touch panel. The data is non-volatile and is retained on power down. Up to 120 days of storage is available after which data will be overwritten.

Alarms

This screen shows any items that are currently in alarm. Alarms are also time stamped and logged in the HISTORY.

Setup

The SETUP menu provides access to set and change advanced parameters. The setup menu settings are described in detail in Appendix A4.

Brochures

This brochure explains how the GOfermentor works, a new way to make wine.

2016 Brochure 7

Trial Report

Read the VITEC Report on GOfermentor

GOfermentor VITEC REPORT