## 1 State of the Art  
In recent years, the carbon footprint has become an increasingly important topic in the context of production systems in the wine industry [1]. Aspects such as climate impact, energy efficiency, the use of chemicals, and the quality of our diet are closely linked to the challenges of globalization. In general, energy efficiency is actively pursued on a global scale [2, 3]. Sustainability in the wine sector encompasses various aspects, including certification, responsible water and soil use, the climate impact of production, energy efficiency throughout the supply chain, limitations on chemical use, and waste management [4]. Improving energy efficiency is a fundamental goal to reduce costs and the environmental impact in wineries [5, 6]. Scientific studies have explored solutions such as CO\({}_{2}\) production control, water management, the use of renewable energy sources [7, 8, 9], different bottling technologies and materials [10, 11], and the adoption of good winemaking practices [12]. Optimizing energy efficiency in wineries involves factors such as monitoring machines and production lines, temperature control, thermal vector management, production technology, and energy self-generation and recovery [13]. [PERSON] et al. (2007) [14] developed a mathematical model to simulate the thermal behavior of must during fermentation and, indirectly, assess the energy required to cool the must [14; 15]. Other researchers have developed models to simulate system operation [16; 17; 18] and must thermal behavior, aiming to optimize energy used for cooling [19]. However, their practical application remains limited. The success of red wine production is closely related to the extraction of compounds from grape skins and the regular digestion of sugars by yeasts. Color and tannin structure are key factors defining red wine quality [20]. These depend on various factors, including changes in the must during fermentation and tank properties, such as geometry, construction material, cooling system, and winery location. Winery design and improvement measures can contribute to energy savings and reduced CO\({}_{2}\) emissions. The strategic layout of processing areas, using gravity for transfers and reducing fermenters' sun exposure, can lead to significant energy savings [21]. [PERSON] et al. (2017) [5] conducted an energy analysis of a red wine production line and defined energy destruction rates to evaluate sustainability. The system's thermal efficiency was 57.2%, while its energy efficiency was 41.8%. The overall energy destruction rate increased with both grape flow rate and fermentation temperature. Alcoholic fermentation is not uniform across the tank, as yeasts are more abundant in the cap. It is also crucial to avoid the excessive extraction of astringent or bitter tannins or the formation of undesirable compounds. Proper cap dispersion prevents solidification that can promote aerobic microorganisms responsible for acetic acid production. Breaking up the grape skins also helps homogenize the temperature in the vessel, ensuring optimal fermentation. During tumultuous red wine fermentation, the must circulation system within the cap greatly influences winemaking performance qualitatively, functionally, energetically, and economically [22]. In 2020, [PERSON] studied the \"disruptive wave\" effect in fermentation tanks generated by innovative AMI system [23]. These systems use modulated air jets injected through nozzles in precise sequences to create a wave that breaks up the cap, enhancing extraction. This induces the agitation, flooding, and immersion of the cap, reducing thermal gradients and increasing the release of antioxidant, aromatic, and coloring compounds. An experiment conducted in Spain [24; 25] on Tempranillo grapes during the 2014 harvest in 1500 hL tanks compared extractions using air jets with those obtained through pumping-over and delestage.