嘉尼米德（Ganimede）发酵罐——葡萄酒生产实用专利技术介绍
图解嘉尼米德（Ganimede）发酵罐工作原理
葡萄酒旅游网资料图
嘉尼米德（Ganimede）发酵罐-入料
  嘉尼米德发酵罐可从顶部或底部或倒酒阀入料。
  当果汁/皮渣液位上升时，横膈膜下方形成一个充满空气的空间，因为旁通阀是关闭的，这里的空气无法排出，所以就保持了该部分空间充满气体，而不被果汁所填充，皮渣汇集到液面上层，形成了盖子。
嘉尼米德（Ganimede）发酵罐-气泡溢出
  横膈膜下方的储气空间很快被由发酵而产生的二氧化碳气体所取代。当该空间充满了二氧化碳气体时，过剩的气体在压力作用下，从横膈膜中间的顶部溢出，向上冲去，并形成大的气泡。
  这些气泡不断地对皮渣层进行搅动使得葡萄皮浸满汁液并均匀地散开。气体的搅动作用使大部分葡萄籽沉降到发酵罐的底部。
嘉尼米德（Ganimede）发酵罐-打开旁通阀
  当旁通阀被打开时，横膈膜下存储的大量气体被释放到上层含有皮盖的罐室。气体掀起的果汁对皮盖形成冲击，发生强烈搅拌作用，这个过程又是较为柔和的，以防止对皮盖产生过分剧烈的作用，但却使皮盖被彻底打破，这不是一个强烈的机械作用，因此消除了产生较多酒泥的可能性。
嘉尼米德（Ganimede）发酵罐-清除籽粒
  打开旁通阀后，横膈膜下的气体泄出，发酵罐内液位迅速下降，果汁淹没了横膈膜下方的储气空间。
  浸满汁液的皮渣摊在了横膈膜的上表面上，使得从皮渣浸出的汗液沥出并流入下方的果汁中，这个步骤使得不用进行机械的泵循环而发生了沥取（往复沥取）。可打开罐底的排泄阀清除大量的籽粒。
嘉尼米德（Ganimede）发酵罐-往复沥取
  当关闭旁通阀时，发酵产生的二氧化碳气体又开始重新充满横膈膜下的储气空间，液味上升，托起了皮渣，液汁又一次浸满皮渣。这一新的过程导致对皮渣中的物质进行在一次的浸取。
嘉尼米德（Ganimede）发酵罐-预设程序重复进行
  当发酵气体开始填充横膈膜下的储气空间时，罐中液位开始通过横膈膜的颈部上升，当横膈膜下的气室充满气体时，可再次打开旁通阀，整个过程以预先设定的时间重复进行。
  甚至在没有发酵发生时，整个过程也可以重复进行，只需在横膈膜下方从外部接二氧化碳气体或氧气。
嘉尼米德——一种与以往不同的新型葡萄酒发酵罐
来源：中国啤酒饮料装备网 作者：李纯
  在当前日益竞争激烈的市场环境下，如何能更经济的酿造出更加完美的葡萄酒一直是业内人士关心的问题。要解决这一问题，除了借助科学的管理手段外，人们始终把目光投向技术的革新与改造，其中，作为主要酿造工具的发酵罐一直是革新改造的重点。
  目前，国内已采用的不锈钢发酵罐大体分为三种，即自制的普通斜底罐、引进技术制造的自动温控卧式旋转罐和立式罐。在国外主要葡萄酒生产国，这三种类型的发酵罐也仍在使用。这三种发酵罐，每一种都曾有过其辉煌的年代，较之以往都体现了技术的先进性。然而，随着科技的进步及人们不断的探索与实践，这三种发酵罐各自的缺点也被人们所发现并以更新的技术所逐渐替代。
  斜底发酵罐的优点是造价低廉，对机械装置依赖性较低，但其缺点也是显而易见的。首先，是缺乏行之有效的浸提手段，尽管已经作了种种改进，结构上的局限仍然存在。在发酵启动之前，由于葡萄浆中固体与液体尚未分离，没有相应的手段对果浆实施搅动；在发酵过程中，有些罐虽配有流体反冲式旋转喷头，但由于与之配套的循环泵无防阻塞功能而需借助篦子，为此，流量的损失影响了对皮盖的喷淋效果及浸出物的流动融合；另外，还有的在罐体上部装压板，这样虽能使皮盖浸入葡萄汁内，但皮盖由于完全没有受到任何搅动或冲击，其浸出物也不能充分溶入酒液中。至于开放式循环，虽可提高浸提效果，但过度氧化的危险却很难控制，其危害是不言而喻的。其次，葡萄籽不能根据需要提前分离排除，使得其内含的收敛性单宁较多的进入酒体；再则，斜底发酵罐需要由人工在下人孔出渣，不仅劳动强度高，而且皮渣内酒汁受到污染和过度氧化问题也会影响酒的质量。
  立式温控发酵罐提供了发酵期间的自动化温度控制、移动式可伸缩张合的电动搅拌、循环喷淋、刮板排糟等作业条件，减低了劳动强度，提高了生产效率和产品的质量，但其对果浆和皮盖的粗鲁机械作用会产生过多的酒泥，开放式的机械化排糟仍较麻烦和耗时。此外，它也无法早期分离葡萄籽，实现有选择地浸提。立式温控发酵罐目前的造价仍很高，运行及维护费用也不低。另外，由于内部配有过多的机械装置，该罐不适宜同时作为储罐用。
  卧式旋转发酵罐具有很强的浸提能力，较高的生产效率，尤其适用于大宗葡萄酒的生产和加工调用酒。由于其独特的结构，卧式罐在发酵过程中会产生过多的酒泥和收敛性较强的单宁，给后期处理带来麻烦。另外，封闭式发酵也容易使酒产生不愉快的气味。该罐的造价较昂贵，非一般企业所能承受。
  1997年，意大利酿酒学家弗兰西斯克·玛林（ Francesco Marin），在研究了当时各种发酵罐存在的局限性后，基于一种简单而行之有效的原理，发明了一种新型的发酵罐并以嘉尼米德（Ganimede reg）的名字命名。嘉尼米德系希腊神话中一个少年的名字。因其相貌英俊，该少年被宙斯神掠去充作其侍酒者。该罐的设计理念主要源于利用酒精发酵时产生的大量自然排放的二氧化碳气体所带来的强大的天然动力。它屏弃了以往各种发酵罐所具有的复杂动力机械装置，通过一个独特设计制造的漏斗式隔膜和旁通阀，将每升葡萄汁发酵时产生的近50升的CO2气体收集起来对皮盖进行均匀柔和的搅动及定时的冲刷，不仅减少了酒泥的产生，而且还极大地改善了对泽及多酚物质的浸提效果。同时，通过外部接入的CO2, N2, O2和过滤空气还可对果浆、发酵醪和酒液进行不同的工艺处理。该罐还可实现发酵中途排籽，避免了收敛性较强的单宁进入到酒液中。酒精发酵结束后，配合蠕动泵使用，该罐可实现一体化封闭式排空，既简单、方便、快捷又可避免皮糟受到污染和过度氧化。该罐同时还是一个理想的储酒罐。通过外部接入惰性气体调节液位，它可以有效的保护酒液，同时减少了过多SO2使用带来的危害。使用该罐，酿酒师可实施预浸渍、厌氧浸渍及发酵、接入氧气发酵、后发酵浸渍等不同的工艺。
  从经济角度讲，该罐由于结构简单且没有机械装置，一是造价相对要低，二是维护和能源开支很少。
  嘉尼米德发酵罐已越来越受到酿酒师青睐。目前，它已在法国、意大利、美国、澳大利亚等主要葡萄酒生产国的众多厂家被采用。以Ganimede 为标识的葡萄酒也已开始成为高档纯天然酿造葡萄酒的象征。中国已有宁夏御马、秦皇岛金山、青岛华东等多家葡萄酒生产企业利用了嘉尼米德罐，前不久，云南红酒庄的嘉尼米德发酵罐也投入生产。
  目前，国产的大部分干红葡萄酒普遍存在酒体薄、泽浅的问题。造成这些问题的主要原因，如排除偷工减料、粗制滥造因素，一是原辅料问题，二是工艺问题，而后者的问题，又多源于在原酒的酿造过程中，缺少可供酿酒师得心应手使用的发酵罐。为此，在力促提高葡萄的质量，严格按产品质量目标选择相应辅料的同时，要积极采用更加先进的发酵工具。俗话讲“手巧不如家什妙”。
REPORT OUTLINING PRODUCTION OF WINE IN THE GANIMEDES TANK
介绍用嘉尼米德罐加工葡萄酒的体会
来源：中国葡萄酒论坛， 发布者：credit
  酿酒师 Paul Nelson
  塞浦路斯SODAP 酒厂
Overview（情况说明）
Ganimedes tanks were used for the first time this 2004 vintage at SODAPS new winery located in Stroumpi village, Paphos. Both the 25 tonne and 50 tonne tanks were used.
Reds were fermented in two different fermentation vessels. One, the Ganimedes and the other a Red fermenter with automated pump over control.
  首次 使用嘉尼米德罐是在2004年榨季，地点在SODAPS，一个位于Paphos，坐落在Stroumpi村庄的新酒厂。我们同时使用了25吨和50吨容积的发酵罐。红葡萄在两种不同类型的发酵罐中发酵，一种是嘉尼米德发酵罐，另一种是带自动循环喷淋控制的红酒发酵罐（立式罐） 。
Both tanks allow for diversely different fermentation management. This therefore allowed us to closely compare the two and determine the influences each has on wine style and quality.
  两种罐彼此因采用完全不同的发酵管理方法， 这样，我们就可以实现对它们进行详细地比较，确定彼此对葡萄酒的风格和品质所产生的影响。
Reds processed consisted of Cabernet Sauvignon, Grenache, Carignan Noir, Mattaro, Alicante and Mavro. Most of these batches were large enough to be split up enabling us to use both fermentation vessels allowing us to draw comparisons.
  加工的红葡萄品种包括Cabernet Sauvignon, Grenache, Carignan Noir, Mattaro, Alicante 和 Mavro。为了满足比较的需要，每批葡萄的供应量都很充足，以便分开同时为两种罐入料。
Ganimedes V’s Red Fermenter（嘉尼米德罐与红酒发酵罐的比较）
Both tanks were of equal size (50t), and both tanks had cooling jackets that allowed temperatures to be controlled by PLC.
  两种罐均是同样50吨的容积，并都装有冷却外甲，可通过微机进行温度控制。
On completion of filling, tanks were either inoculated the same day with a small yeast dose, or kept as cool as possible for some extended cold soaking. In an ideal winemaking world, extended cold soaking would be preferred 90 out of 100 times. During this period natural tannins and colour can be gently extracted.
  入料完毕后，所有的罐不是在当天就勾兑了小计量的酵母，就是尽可能地保持低温，以便进行适当延长的冷浸渍。在理想的酿酒世界中，十有八九都愿意采用延长冷浸渍时间的作法。在这段时间，天然的单宁和泽能被逐渐地提取出来。
The major advantage the Ganimede has during this period is its ability to introduce CO2 externally allowing for the cap to be turned and gently macerated.
  恰恰在这段时间，嘉尼米德罐的主要优势就在于它能够引入外界的CO2对皮盖进行翻动和柔和地浸渍。
Mixing musts in Red fermeters is much more difficult as the pump used is a centrifugal pump, and does not cope well pumping skins etc.
  而对立式罐来讲，因使用的是离心泵，不适合打葡萄皮等固性物，要在其中对果浆进行混合却是极其困难的。
Almost immediately after the onset of fermentation musts can be naturally mixed using only small quantities of CO2 produced. During this initial period PLC’s were set to mix at longer intervals to allow for sufficient CO2 production. Mixing Red fermeters proved more difficult as skins and juice were still uniform.
  几乎在发酵启动之后，嘉尼米德罐就可利用产生的少量CO2气体对果浆进行自然地搅动。而立式罐则很难做到这一点，因为葡萄皮和果汁尚未分开。
Colour formation was more rapid in Ganimedes tanks and this greatly benefited varieties which are theoretically low in anthocyanin content. Varieties which benefited from this were Grenache, Carignan and in particular Mavro.
  在嘉尼米德罐中，泽的合成更加迅速。这对一些理论上来讲花青素含量较低的品种有极大益处，如Grenache, Carignan，尤其对Mavro。
During fermentation valves were programmed to open at shorter intervals allowing for the cap to be turned every 2-3 hours. This allowed for 6 mixings per valve or 6 mixings per 1/3 of the cap equalling a total of 18 gentle turnovers.
This stage of fermentation generates large quantities of CO2 and thus greatly benefits colour and tannin extraction. Tannins extracted are soft and round and seem to be more concentrated giving the wine, stylistically, more body and texture.
  在发酵期间，旁通阀开启的间隔时间设定的较短，以便每2到3个小时对皮盖进行一次翻动。这样可使每个阀进行6次搅动操作，或使每1/3的皮盖得到6次搅动，相当于总计18次柔和的翻动。发酵的这一阶段产生大量的二氧化碳气体，从而极大地有益于泽和单宁的浸提。浸出的单宁柔和并且圆润，似乎使酒更加紧凑，风格上酒体更丰满，质地更厚实。
During this period in the Red Fermentation vessels, the cap is usually pumped over 4-6 times for either 30-15 minutes respectively. Colour and tannin formation is rapid and these tannins tend to be much more aggressive and grippy. Over time these tannins are polymerised and this benefits colour stability as less colour pigments are oxidised as opposed to tannins. However large quantities of tannin will also have an adverse effect on wine colour. Wines heavily saturated with tannins will lose colour over time due to this polymerisation of anthocyannins and tannin. This will lead to tannin precipitate in the bottle, which is, from a consumers point of view, unacceptable and may be deemed faulty.
  在立式罐中，这期间，皮盖通常要进行4到6次，每次分别30到15分钟的循环喷淋。泽和单宁形成迅速，但这些单宁往往具有相当的收敛性。随着时间的推移，这些单宁会聚合，有益于泽的稳定。因为与单宁相反，泽成份被氧化得较少。然而，大量的单宁也会对酒的泽产生副作用。随着时间的推移，饱含单宁的酒也会失，原因就在于花青素与单宁的这种聚合反应会导致单宁的沉淀。从消费者的角度看，瓶中的沉淀是不能接受的，会被认为。为此，就有一条详细的路线要奉行。
There is therefore a fine line to adhere to. Wines fermented in ganimedes tanks appear, organoleptically, more stable after fermentation. This is however an early generalization and i believe we will have a greater understanding next year once wines have been settled longer and been filtered.
  发酵后，在嘉尼米德罐中发酵的葡萄酒在感官上显得更稳定。然而，这仅是早期的一般现象。我相信，次年一旦酒经过较长时间的自然澄清和过滤，我们对此会有更深入的感觉。
Delastage practices were also implemented during active fermentation and this procedure when combined with inert cap management worked well. Red wines greatly benefit from some oxygen saturation and I believe when combining these techniques, wines in ganimedes tanks were able to be manipulated advantageously.
  在旺盛的发酵过程中，沥滤步骤也得到了实施。配合对皮盖的处理，这一步骤被完成得很充分。一定程度氧的饱和作用对红葡萄酒有极大的益处。我相信，当结合这些工艺时，葡萄酒在嘉尼米德罐中能得到优越的巧妙处理。
Towards the end of fermentation less skin/cap maceration is desired in order to avoid extraction of harsher phenolics. This however is less of a concern when using the ganimedes tank as maceration is far more gentle and phenolic extraction is minimal. This therefore allows for a continual wetting/turning over of the cap until almost dryness, and also reduces the risk of any unwanted bacterial formation.
  发酵近尾声时，为避免浸出粗糙的酚类物质，我们都希望减少对葡萄皮或皮盖的浸渍。当使用嘉尼米德罐时，我们对此则不必太担心。因为浸渍极其柔和，酚的浸提程度达到了最小化。
After fermentation is complete wines must be drained and pressed. Draining Red fermenters is a messy task. Excessive maceration is involved, as skins need to be sluiced and therefore increases dissolved oxygen and phenolic content in wines.
  发酵完成后，皮渣须排放和压榨。对立式罐而言，排渣是一项不利索的差使。
Extracting wine and skins from Ganimedes tanks is far more reductive. When using the correct peristaltic pump, skins are easily removed, reducing the risk of excessive phenolic extraction and oxygen pick up.
  而由嘉尼米德罐中排放酒和果皮的工作量则远远少得多。当采用了恰当的设施时，如蠕动泵，果皮很容易被排掉，从而减少了酚类物质过度浸出和受到氧化的危险。
Stylistic Comparison（风格上的对比）
Stylistic differences were noticed in wines when compared after fermentation. Wines fermented in Red fermentation vessels exhibited bold and angular tannins. Colouring was intense and wines were generally big, full, green, and tended to be disjointed. I.e. tannins, colour, and flavanoids had yet begun integration processes.
  当发酵结束进行比较时，葡萄酒在风格上的不同是很明显的。立式罐发酵的酒，单宁感觉粗放和有棱角，颜表现强烈。总体上感觉，酒体量大、丰满、新鲜，结构略显松散，单宁、泽及黄烷醇的结合过程尚未开始。用嘉尼米德罐加工的酒，则展现出较舒展的特点。泽如立式罐加工的酒的颜一样强烈，但在单宁的整体性方面则远胜一筹。单宁比较柔和圆润，结构十分紧凑，在酒中呈现出一种厚实的天鹅绒般的质地。对酒的初步感觉，风格上就显得极其和谐。这一点，在苹乳发酵完成，酒经过2到3自制葡萄酒次倒罐后，表现得更加明显。在这段澄清期间，用嘉尼米德罐发酵的葡萄酒一直保持着度和泽的稳定。我相信，这种稳定性直接源于发酵阶段的聚合过程。而相比之下，用立式罐发酵的酒，不仅在度方面已减少了一个等极，而且在酒体方面也是如此。这是由于单宁和泽迟来的沉淀造成的。
Wines produced in Ganimedes tanks exhibited a more developed character. Colour was just as intense as Red fermented wines, but tannin integration was far more superior. Tannins were softer and rounder and far more concentrated exuding a thick velvety texture in the wine.
The initial perception of the wines, was that stylistically they seemed far more harmonious. This was illustrated furthermore after completion of malolactic fermentation when wines had been racked 2-3 times. During this period of clarification, wines fermented in Ganimedes tanks maintained colour intensity and stability. I believe this stability directly stems from polymerization processes during the fermentation stage. Comparatively wines fermented in the Red Fermenters tended to lose a degree of colour intensity, as well as a degree of body. This is due to a belated precipitation of tannins and colour.
The greatest difference observed between the two(2) vessels was tannin development and integration.
These differences also varied immensely from variety to variety.
  观察两种罐，最大的不同就在于单宁的发育和结合。由于品种不同，这些不同之处也有很大变化。
Conclusion（结论）
To be able to ferment in different vessels such as the above described is advantageous in more ways than one. Wines are unique and when treated individualistically they will contribute in a far greater way than when produced clinically.
  比起单独使用一种罐来讲，在上述描述的不同类型发酵罐中进行发酵操作具有更多的优点。酒不仅具有典型性，单独处理时，还会带来极大的好处。
To have the capability to ferment in different vessels is far more desirable than being restricted to only one production technique.
  我们更希望能使用不同类型的发酵罐进行发酵，而不仅局限于采用一种酿造手段。
Wines produced this year are dramatically different, and each will offer a unique character in the body of wine, and this is a direct result of type of fermentation vessel used.
  这一年酿造的葡萄酒有极大的不同。每一种酒，在酒体方面都会表现出各自的典型特点。这是由于采用不同类型发酵罐发酵而直接导致的结果。
The Ganimedes tank design offers a new approach to processing red wines. Like other vessels such as the Red fermenter, Open top fermenter and rotary fermenter, each is unique in its own design. From a premium winemaking point of view the ganimedes tank will play a major role in future red wine production.
Its flexibility allows for a wide range of experimentation and vinification techniques and will no doubt have beneficial influences on wine quality.
  嘉尼米德罐的设计为加工红葡萄酒提供了一个全新的方式。像其它发酵罐一样，如立式罐、敞口罐和旋转罐，每一种都有各自的设计特点。从加工高档葡萄酒的观点看，嘉尼米德罐在未来的红葡萄酒生产中将扮演主要角。
All feedback from cellar hands to management to customers has been nothing but positive, and i look forward to working with the Ganimedes tanks in 2005 and making further advances in quality.
  无论是从酒窖工作人员，还是从顾客管理部门，所有的反馈全都是正面的。我盼望在2005年再使用嘉尼米德罐，用其进一步提高葡萄酒的品质。