Vinificator type BM-P

Fermentation under pressure – this is a new approach to the process. The method complements the typical capabilities and has significant advantages for red and white wines: Flavours during fermentation are retained in the slurry or liquid; the amount of the needed oxygen (O2) can be very precisely dosed; the fermentation slurry is mixed or the lees are lifted (batonnage) with a completely natural approach and in the whole volume of the vessel; there are real conditions for fine-tuning of the extraction during fermentation through the oenologist’s approach to the working pressure; In addition for red wines, during the primary fermentation, the formation of a dry cap is avoided and maceration with CO2 can be done. This method could be applied to almost all models of vinificators and fermenters.

Basic completion

• Service manhole
• Safety valve
• Control pressure valve
• Fill manhole
• Sample cock
• Rotary system for pour-over the “hat”
– Pour-over piping
– Sprinkler
• Strain-off grid
• Thermodrill
• Thermometer
Control panel
Dose unit for O2 – oxygenator
Heat exchange jacket
Manhole for total discharge
Inlet/Outlet
Total outlet

*Option for mechanized discharge