## 3 Results and Discussion
### Analytical Results
This allows for better utilisation of the tank in relation to the needs of the winery during the harvest. At mid-fermentation, a higher reducing sugar content was found in the must of the winemaker using the pneumatic system: 132 g/L compared to 79 g/L (Table 6). This result shows that the yeast activity was more intense in the tank where the pump-over was carried out during the intermediate stages of alcoholic fermentation, but it also emphasises the need for more rigorous monitoring and control of temperature, an important and influential factor from a management and energy point of view. At mid-fermentation, the total colour intensity increased by 30% in the must from the tank equipped with the pneumatic system and by 37% in the must from the tank with the pump-over system (Tables 5 and 6). This trend was confirmed at the end of fermentation: +48% in the must from the tank equipped with a pneumatic system and +58.5% in the must from the tank where pump-over was carried out (Tables 5 and 6). On the other hand, the spectrophotometric analysis of the optical density 520, representative of the presence of red colour, showed an increase of 14% in the middle of fermentation (Table 6) and 32% at the \begin{table}
\begin{tabular}{c c c c c} \hline \multirow{2}{*}{**Parameters**} & **Wine Tank with** & \multirow{2}{*}{**Standard Deviation**} & **Wine Tank with** & \multirow{2}{*}{**Standard Deviation**} \\  & **Pneumatic Cap Breaks** & & **Pump-Over System** & \\ \hline Density & 1.08 g/mL & 0.07 & 1.08 g/mL & 0.06 \\ Reducing weight & 196 g/L & 15.43 & 189 g/L & 10.38 \\ Effective degree & 1.97\({}^{\circ}\) & 0.11 & 2.12\({}^{\circ}\) & 0.11 \\ O.D. 420 & 1.30 & 0.06 & 1.21 & 0.06 \\ O.D. 520 & 2.80 & 0.14 & 2.59 & 0.17 \\ O.D. 620 & 0.50 & 0.03 & 0.30 & 0.02 \\ Dye intensity & 4.60 & 0.19 & 4.10 & 0.18 \\ Tonality & 0.45 & 0.02 & 0.45 & 0.034 \\ Total polyphenols & 740 mg/L & 32.03 & 592 mg/L & 22.68 \\ pH & 3.45 & 0.11 & 3.45 & 0.12 \\ Total acidity & 6.50 g/L & 0.32 & 5.50 g/L & 0.20 \\ Pick up time & 24 h & & 24 h \\ (hours after hat break) & & & & \\ \hline \end{tabular}
\end{table} 
Table 5: Analytical evaluations carried out on musts in winemakers equipped with different circulation systems studied. Fermentation begins. end of fermentation in the must vinified with the pneumatic system (Table 7). In the must vinified with the pump-over system, however, the increases were less pronounced: 11% and 15.8%, respectively, at the middle and end of fermentation (Tables 6 and 7). Overall, the systems gave comparable results in terms of colour extraction since the wines obtained had similar colour values: 0.60 with the pneumatic system and 0.66 with the use of fulling. However, the use of the pneumatic system allowed for a greater extraction of red colour from the earliest stages, a much sought-after aspect in the production of \"ready-to-drink\" wines to be marketed quickly. In terms of total polyphenols, i.e., the sum of compounds extracted from both the skins and the seeds, it was found that the must from the traditional vat was higher at mid-fermentation. This is because, at this stage of fermentation, the traditional vat was at a more advanced stage of fermentation itself and, therefore, had a higher alcohol content, which favours a greater extraction of these compounds. At the end of fermentation, on the other hand, there was a greater increase in total polyphenols in the pneumatic fermenter, because it is noted that in the latter fermenter, there was a greater development of alcohol content during the last stages of fermentation. This favoured a greater extraction than in