Abstract: A vinification process for the manufacture of wine or wine products in a vat. A must comprising a liquid phase and solid component forming the main part of a hat coming to the upper level of the liquid phase is introduced into the vat. At least a portion of liquid phase during the fermentation is extracted. The liquid phase is thermally treated by exchanging selectively thermal energy with respect to the extracted liquid. After thermal treatment, the thermal treated liquid phase is reinserted at a selected point with respect to the liquid phase level of the vat. The temperature of the liquid phase is measured at selected points in said vat. The thermal exchange with the extracted liquid phase is controlled over a period of time as a function of the measured temperatures to create a desired temperature gradient of the liquid phase in the vat and a desired temperature evolution as a function of time, whereby a wine of desired quality is produced.

Abstract: Vinification apparatus is disclosed as including at least one vat containing a fermenting must, at the upper level of which is formed a hat of solid components. A cooling and heating mechanism includes a pump and conduits for withdrawing at least a part of the must and, after thermal exchange, reinjecting the must into the vat. The thermal conditioning, whether heating or cooling, is controlled to establish a predetermined temperature gradient in space within the vat and predetermined temperature variations in time, whereby the quality of produced wine may be controlled accordingly.