Innovative Wine Cap Management Solutions

Since 1986, Pulsair’s innovative air mixing cap management technique and tank mixing process has helped winemakers enhance wine quality and improve efficiency during fermentation.  Compressed air pulses are sequentially injected through nozzles or probes into the tank bottom.  The large bubbles push the fermenting wine juice up into the buoyant cap.  This powerful, yet gentle wave movement completely floods, submerges and disintegrates the cap into individual berries. Pulsair can be used in any size or type of wine fermentation tank.

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Improve wine quality and efficiency at the same time

Since 1986, winemakers have used Pulsair’s “pneumatage” air mixing process to mix red fermenting wine juice quickly and efficiently up contact with the 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 improve red wine vinification process. 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 throughout the tank, keep yeasts bodies healthy, and efficiently wet the cap to enhance the infusion of flavors, skin tannins and color into the wine 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.

Russell Bevan | Winemaker | Napa, CA

Russell Bevan is one of world’s top winemakers.   Russell Bevan has been awarded 13 100-point wines since 2011.  Pulsair is a big part of his cap management techniques as he strives to consistently make massive, powerful wines with refined textures that are full of decadent pure fruit flavors.

“I can’t recommend this up-and-coming producer’s wines highly enough. I continue to be blown away by the wines from Russell Bevan.” – Robert Parker

Benefits of Pulsair Wine Cap Management:

  • Extract full potential from your grapes
  • Soft, round skin tannins
  • Fresher wines with less reductive aromatics
  • Uniform fermentation temperature
  • Healthy fermentations
  • Shorter vinification
  • More natural fermentations
  • Gentle homogenization
  • Less physical work

Contact Pulsair today to learn more about this fast, efficient and low maintenance mixing process.


“Wine by Joe uses Pulsair for the vast majority of cap management. From 1.5 ton bins to 35 ton tanks Pulsair efficiently mixes cold soaks and active fermentations with less physical labor. This gentle method of incorporating the cap helps to minimize sulfides and astringent tannins and easily distributes heat and juice. In the future we’re looking into applying our Pulsair units with nitrogen outside of the harvest season to mix tanks of wine, further reducing labor by cutting down on pump set up time.”

Andrew McVay, Assistant Winemaker, Dobbes Family Estates

Have a question? Feel free to contact Pulsair.

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