How to transform any tank into a quality fermenting tank? What is fluid devatting? What about maceration with disintegrated cap? How is it possible to drastically reduce labor, energy, wash water, time, operations?
These are just some of the new concepts introduced in red winemaking by the AirMixing M.I. (Modulated Injection) system designed and developed by PARSEC.

A few seconds of sequential injection of modulated air are enough to produce quality wines, resistant to oxidation, free of sulfites, without olfactory defects, aromatically modern, drastically reducing the need to add oenological corrective products.
The oenological perspectives that this method offers are of great interest, since it opens up new oenological variables that limit traditional maceration. An interesting aspect is to evaluate the pellicular extractive capacity of a method that allows maintaining a cap at a homogeneous temperature or even the effect of increasing pellicular exposure on the organoleptic profiles of the wines produced.

Parsec invites you to explore oenology through a technological and modern perspective.