Abstract: A method for treating a vegetable product in the form of crushed material includes the steps of (i) storing the crushed material in a first vat to let it ferment and form a cap of solid parts floating on a liquid mass therein; (ii) connecting a second vat to the first one to gather in it the gaseous products generated due to fermentation; (iii) isolating the two vats; (iv) reducing the gaseous pressure in the first vat; (v) connecting the second vat to the first at a point beneath the cap so that, due to the differential pressure between the two vats, spontaneous racking of gaseous products in the liquid mass occurs, in such a manner that rising they get into contact with the cap.

Abstract: An apparatus for the fermentation of a vegetable product in the form of crushed material, includes a first tank for containing the crushed material and a second collection tank for the gaseous products generated from the crushed material's fermentation, a first piping system adapted to let communicate a part of the first tank, where the gaseous products are gathered, with the second tank, a second piping system adapted to let communicate the second and the first tank, the system having a outlet in the first tank where, in use, the liquid of the crushed material is present, first and second valves associated respectively to the first and second piping system to make the two tanks selectively communicating conditionally to the open/closed status of said valves.

Abstract: In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank, an amount of oxygenating gases or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion.