## 2 Materials and Methods  
The experimental trials were conducted at the _Didasca Vini S.r.l._ wine company (Figure 1), in Capurso (BA), Italy, on a line of red vinification, during the 2021-2022 harvest.  
Table 1 shows the main technical features of the machines in the wine production line involved in the experimental tests.  
In the experimental trials, a homogeneous batch of _Primitivo_ grapes was processed, hand-picked and taken within 1 h of harvesting to the Didasca Vini winery, where a \"ready-to-drink\" wine production line was set up. A net quantity of 1000 hL of destemmed grapes was placed in two identical 1200 hL vertical steel vats (Figure 2). Both tanks were monitored and equipped with an automated assembly system and a pneumatic marc breaker. As soon as both tanks were filled, the first cap was broken by a pneumatic system. During fermentation, however, only the automatic pump-over system was used in one of the two tanks, and only the pneumatic cap-breaking system in the other.  
Figure 1: Didasca Vini S.r.l. company, site of the experimental tests (**left**); unloading of the grapes (**right**).  
At the end of turbulent fermentation, the processed must in each tank was unloaded and sent to a mechanical packing machine (Table 1). The cracking was carried out by draining the must through the total drain valve of the tank connected to an external piston pump (Table 1). The extraction of the pomace was carried out by an extraction group set up at a speed of 5 rpm (Figure 3); the pomace was transported using an auger feeding a peristaltic pump, which, in turn, connected to the press drainage line (Figures 3 and 4) where the pomace was subjected to increasing pressure from 10 bar to 70 bar.  
\begin{table}
\begin{tabular}{c c c c} \hline
**Machine** & **Technical Parameters** & **Installed Power** & \begin{tabular}{c} **Circulation System of the** \\ **Fermenting Product** \\ \end{tabular} \\ \hline Receiving tank & \begin{tabular}{c} Capacity = 800 q \\ Auger diameter = 40 cm \\ Auger rotation speed = 5-19 rpm \\ Auger capacity = 750-1000 q/h \\ \end{tabular} & 15.0 kW & \\ \hline Destemmer Vertical & \begin{tabular}{c} Operational capacity = 800 q/h \\ Rotation speed = 300 rpm \\ \end{tabular} & 18.5 kW & \\ \hline Wine tank & Capacity = 1000 hL & \begin{tabular}{c} 14.4 kW \\ (Diffuser: 0.4 kW, replacement \\ pump: 11 kW, pomace extraction \\ group 3 kW) \\ \end{tabular} & Traditional \\ \hline Wine tank & Capacity = 1000 hL & \begin{tabular}{c} 3.0 kW \\ (Centralized compressor, pomace \\ extraction group at 5 rpm) \\ \end{tabular} & Pneumatic \\ \hline Transfer screw & \begin{tabular}{c} Operational capacity = 700 q/h \\ Diameter = 40 cm \\ Rotation speed = 3–20 rpm \\ \end{tabular} & 4 kW & \\ \hline Transfer pump & Flow = 600 hL/h & 14 kW & \\ \hline Marc transfer pump & Flow = 25–250 hL/h & 11 kW & \\ \hline Draining press & Operational capacity = 35–40 t/h & \begin{tabular}{c} 29.5 kW \\ (Drainer: 7.5 kW; Press: 22 kW) \\ \end{tabular} \\ \hline Compressed air plant & \
\begin{tabular}{c} n. 4 Screw compressors \\ Pressure: 10 bar \\ n. 4 Tanks of 8000 L \\ \end{tabular} &
\begin{tabular}{c} Installed power for each \\ compressor = 25 kW \\ \end{tabular} \\ \hline \end{tabular}
\end{table}
Table 1: Main characteristics of the machinery used for the tests.  
Figure 2: Designated area of the winery for grape unloading and destemming (**left**); monitored tanks during experimental trials (**right**).