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