###### Abstract
The thermal model was then combined with the kinetic model [23] to perform the simulations and estimate the energy required to control the temperature of an industrial tank. In 2017, [PERSON] et al. [25] performed energy analysis of a red wine production line and defined the energy destruction rates to assess the sustainability performance of the system. The thermal efficiency of the system was 57.2%, while the energy efficiency was 41.8%. The total energy destruction rate of the whole system increased as both the grape flow rate and the reference temperature increased when fermenting at a pressure of 101.325 kPa. In addition, the values of cumulative energy loss and specific energy loss were 2692.51 kW per 1 kg/s of grapes processed and 5080.20 kW/ kg of wine, respectively. In addition, the attention paid to quality aspects in wine production has led to respect of the product at all stages of processing, with increasing strength. Interaction with mechanical components is considered one of the possible critical points in the vniification process [16]. There are numerous technological innovations aimed at reducing the effects of direct contact with mechanical parts; recent examples include the diffusion of certain types of oenological pumps (peristaltic, mohno, etc. ), pump-over systems (pneumocornonic, rotary, etc.) and, in general, the use of polymeric or elastic materials [16]. However, the success of red wine production is closely linked to the quality of the extraction of compounds from the skins and the regular and complete breakdown of sugars; in particular, the color and tannin structure are the main factors that define the quality of red wines. To extract all the noble compounds of the grape, it is essential to control the contact between the skins and the must during maceration [26]. All the solid parts of the grape, during fermentation, are pushed by the carbon dioxide formed and aggregate in bloc with the must, promoting the extraction of aromatic and polyphenic compounds, which is ensured by the movement of the mass through the cap. Alcoholic fermentation does not take place with the same intensity in all parts of the tank, since the yeasts are more abundant in the solid parts (cap). [PERSON] [27] carried out a theoretical study of the disintegrating wave effect in innovative pneumatic tank systems, in which modulated air jets injected from nozzles in precise sequences impart motion to the liquid, which then creates a disintegrating wave responsible for breaking, flooding and cap immersion, as well as for eliminating the gradient of heat distribution, density and extracted components. In a trial carried out in Spain on _Tempranillo_ grapes from the 2014 harvest in tanks with a capacity of 1500 hL, the extraction obtained using air jets was compared with that obtainedusing the technique commonly used in wineries, with pump-over and delestage. The results showed that the use of disintegrating wave tanks allowed for greater extraction from the earliest stages (an important aspect when, for reasons of space, it is necessary to reduce the maceration time) and an increase in color intensity of between 17% and 21%. In summary, the scientific data in the literature on the use of different product circulation systems in fermentation mainly relate to the study of the quality performance of the wine obtained [28,29]. Furthermore, energy studies in the wine industry mainly concern the fermentation phase and the total consumption of the production process, except for only one very recent one on oenological pneumatic presses [30]. No studies have been carried out on the functional performance and energy consumption of the different bung breaking systems, nor have any experimental studies been carried out on the use of pneumatic vinification systems.