Abstract: Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

Abstract: Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

Abstract: Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.