## 4 Conclusions  
In this study, thermal, energy, and analytical performance were evaluated in two identical fermenters, where the only variable in red winemaking was the cap management system: pumping-overs or Air-Modulated Injection cap-breaking. It is an innovative solution that has been proposed for several years and by several companies at the industrial level as an alternative to traditional pumping-over. The effects of this technique on energy consumption and on the distribution of temperatures during the tumultuous fermentation of grapes with different skin consistency have not been sufficiently studied. The experimentation was carried \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Tank 11A**} & \multicolumn{4}{c}{**Tank 21A**} \\  & **2 Days** & **3 Days** & **6 Days** & **10 Days** & **2 Days** & **3 Days** & **6 Days** & **9 Days** \\ \hline Alcohol (\%/vol) & 2.3 & 8.8 & 12.3 & 13.5 & 3.4 & 10.0 & 13.1 & 13.7 \\ Sugars (g/L) & 190.0 & 80.0 & 20.0 & 3.0 & 160.0 & 60.0 & 11.0 & 2.0 \\ pH & 3.6 & 3.6 & 3.6 & 3.6 & 3.55 & 3.58 & 3.60 & 3.6 \\ Total Acidity (g/L) & 7.0 & 7.0 & 7.0 & 7.0 & 6.4 & 7.0 & 7.0 & 7.0 \\ Volatile Acidity (g/L acetic acid) & 0.10 & 0.24 & 0.33 & 0.35 & 0.10 & 0.23 & 0.29 & 0.3 \\ Color Intensity (\textgreater{}0) & 6.0 & 8.0 & 9.0 & 9.0 & 5.0 & 6.0 & 9.0 & 9.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Analytical evaluations of the crushed grapes in fermenters equipped with the different circulation systems studied. out on a full-scale plant in industrial working conditions, and all the results are transferable to an industrial level at least for the grapes used in these experimental trials. Fermentation was completed in ten days in the tank using a pumping-over system, whereas the Air-Modulated Injection cap-breaking system resulted in a shorter fermentation duration of nine days, indicating improved efficiency. Energy consumption during fermentation differed significantly between the two methods. The AMI system required 11.4 kWh, more than four-times lower than the 40.3 kWh consumed by the pumping-over system. This substantial reduction underscores the superior energy efficiency of Air-Modulated Injection cap-breaking, making it a more sustainable and cost-effective approach for winemaking. From an analytical standpoint, the pumping-over system proved effective in enhancing yeast activity and promoting color extraction, particularly for grape varieties with thinner or less-consistent skin. However, the wines obtained using the AMI system exhibited physicochemical characteristics that were comparable to, or in some cases superior to, those produced through pumping-overs. This positive outcome is further reinforced by the favorable thermal, energy, and functional performance of the AMI system. This study highlights the importance of integrating energy assessments into winemaking processes to ensure efficiency without compromising product quality. By optimizing energy consumption, wineries can enhance sustainability while maintaining competitiveness in the market. These findings suggest that energy efficiency should be regarded as a key factor in the production of high-quality wines at accessible costs. Conceptualization, F.G., F.C., G.T. and B.B. ; methodology, F.G. and B.B. ; software, F.C. ; validation, B.B., G.T. and F.C. ; formal analysis, F.G., F.C. and B.B. ; investigation, F.C., G.T. ; data curation, F.G., G.T. and B.B. ; writing--original draft, F.C., G.T. and B.B. ; writing--review and editing, F.G. and B.B. ; visualization, G.T. and F.C. ; supervision, F.G. and B.B. ; funding acquisition, F.G. and B.B. All authors have read and agreed to the published version of the manuscript. This research received no external funding. Not applicable. The original contributions presented in the study are included in the article; further inquiries can be directed to the corresponding authors. We would like to thank Cantine PaoloLeo s.r.l.