Since 1986, winemakers have used Pulsair’s “pneumatage” air mixing process to mix red wine juice quickly and efficiently up into floating skins. 

This innovative and proven air mixing process for efficiently managing red grape skin caps during primary wine fermentation and wine blending is used all over the world by hundred of winemakers to make better tasting wines. 

This efficient wine cap air mixing technique works by sequentially pulsing large bubbles of compressed air or gas near the bottom of the fermentation tank. The rising bubbles provide uniform temperature, keep yeasts healthy, and efficiently wet the cap to enhance the extraction of flavor, tannins and color into the juice. 

This process maintains freshness, reduces bacteria formation and helps expel unwanted wine mercaptans, CO2 gas and volatile sulfur compounds for a more healthy and less reductive tasting wine. 

Also known as ‘in-tank pump-over’ or a ‘reverse wine punch down’, the Pulsair ‘pneumatage’ process is the fastest and most efficient method to manage red grape caps. Unlike other methods, Pneumatage breaks up the cap into individual berries and circulates them in the juice, which keeps the cap in a semi-loose state making it easier and more efficient to regularly manage the cap.

Pulsair offers a complete line of portable, mobile and fully-automated mixing and blending system for all the following wine products steps:

• Pre-must modification
• Cap management mixing during primary fermentation
• Drain & Press (rapid tank devatting and draining)
• Stirring lees (portable and semi-permanent)
• Year-round tank blending with compressed gas
• Wastewater mixing