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