TMCI Padovan introduces the new, patented Red Hunter Thermovinification/Vacuum Flash Cooler system. The customizable operation allows the winemaker total flexibility in treatment temperature (from 55°C to 85°C) and duration (from 5 to 60 minutes). During the harvests of 2015 to 2017 multiple trials were conducted to quantify the benefits of this flexibility. Typical of the results, the trial presented here included a control lot fermented using a traditional pumpover regimen, and three experimental lots of 15, 30 and 45 minute hold intervals at 85°C, fermented in juice phase without any enzyme or tannin adjunct additions. Color and phenolic analyses were conducted by ETS Labs, St. Helena CA, at 10 months of ageing in neutral oak.
The results demonstrate an increased intensity and stability of color, especially in the red part of the spectrum, with each increase in the reaction time. Tasting results agreed with the chemical analysis, showing increases in overall structure corresponding to each increase in hold time.
The unique, patented double tank system features built-in continuous spiralized tubular heat exchangers for the most gentle must handling possible. This reduces pressure drops and suspended solids, and allows for easier pressing and settling for fermentation in juice phase. The design also allows for on-board pre-heating and pre-cooling during the production process, resulting in an energy savings of 30% or more vs. traditional systems without a reduction in flow rates or extraction efficiency.

TMCI PADOVAN SPA