The benefits of a partial barrel fermentation
To pump wine from the bottom of the tank over the top of the cap
The cap will overheat and dry out.
To prevent the skins from floating to the top, using boards
Required ageing capability
The temperature of the skin can increase.
Flavour compounds cannot be extracted
To 'punch' it back down into the liquid with a paddle
Wine style
Amount of colour extracted
To use new rotary fermenters such as Vinomatic
Acetic acid bacteria can easily grow.