The Venturi System is used to introduce air into the wine during fermentation. As the Liquid is pumped through the Ventrui System, it is forced thourgh a smaller orfice, thereby increasing the speed of the juice. This increase in speed creates a low pressure area. The resulting effect is air passively injected into the system from the higher atmospheric pressure around the system
Position the Venturi System as high on the system as possible and with as little back pressure acting on it as possible.