Designation (also Rotofermentator, Rototank) for a transverse drum-shaped fermentation container used primarily in red wine production. Either the tank itself or a rod with paddles attached to it is set in rotation. This mixes up the mash during the mash fermentation, achieves a high extraction of phenols (colouring agents, pigments and tannins) and also accelerates the fermentation. The carbon dioxide is discharged through a valve. This is an alternative to the technique of over-pumping (submerging). Since fermentation takes place in a closed system compared to open fermentation tanks, there is no contact with oxygen. This cost-intensive system is mainly used in larger production facilities, for example in Burgundy in France and in the New World.
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