特長ORD-M (Original Red Daisy) PUMPING-OVER SPRAYER. In the red-wine vinification process, the pumping-over method is often used_ it consists in the must tapping from the bottom of the tank and on the re-release on the upper part through a shower drizzling. This method allows to obtain multiple positive effects: - The upward motion of the carbon dioxide produced during the fermentation tend to concentrate in a “cap” in the upper part of the tank all the grape pulp suspended in the must. In this way the substances contained in the grape skin and seeds remain in the cap area. The pumping-over allows an appropriate mixing of the cap favouring the dissolution of the substances in the must to the wine and allows the continuous movement of the liquid. This makes a more homogeneous must composition inside the tank and prevents that the saturation slows down the transfer of the useful substances from the grape pulp. - During the spraying, the aeration of the must and the yeast proliferation are favoured. - The mixing of the must, guaranteed by the sprayer, has the advantage to make the temperature of the vat uniform, allowing to better dispel the heat of fermentation. The pumping-over system is essentially composed by three principal elements: - The electropump_ - The pumping-over pipe_ - The sprayer. The sprayer represents then the last stage of the system with the task of guarantee the drizzling of the must on the entire cap surface in the most uniform way.
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