In the modern wine industry, choosing the right fermentation tank is a key step to ensure the stability of wine quality and exquisite flavor. Especially in small and medium-sized wineries or newly built wineries, the correct configuration of stainless steel fermentation tanks can not only help increase production capacity, but also optimize temperature control, cleaning process, and overall operation efficiency.
Advantages of stainless steel winery fermentation tanks
- Strong corrosion resistance: suitable for long-term contact with acidic grape juice and wine;
- Easy to clean: smooth inner wall, convenient for automatic cleaning of CIP system;
- High controllability: convenient for integration of temperature control system, agitator, and other automation equipment;
- No impact on the flavor of the wine: no odor or impurities will be released;
- Long service life: can be used for more than ten years with proper maintenance.
Differences in fermentation temperature control between white wine and red wine
Red wine: high-temperature fermentation, skin extraction
Red wine usually uses a higher fermentation temperature (25℃～30℃) during the brewing process, to more fully extract tannins, pigments, and flavor substances from the grape skin. Since there is a lot of skin scum during the fermentation of red wine, a large-capacity cone-bottom fermenter with a capping device (Cap Management System) is required.
Recommended configuration:
- Stainless steel fermenter with a large cone bottom for easy sedimentation and slag discharge;
- Dual-zone Cooling Jacket for precise control of fermentation temperature;
- Visual glass or manhole cover for easy observation of fermentation progress;
- Drain Valve + residue valve to assist in efficient slag discharge and cleaning.
White wine: low-temperature fermentation, fragrance retention
White wine usually uses a lower fermentation temperature (12℃～18℃) to retain its fresh fruity aroma and acidity. Because the skin does not participate in the fermentation process, the white wine fermentation tank pays more attention to temperature control and oxygen isolation design.
Recommended configuration:
- Vertical straight cylinder tank (Straight Cylindrical Tank), moderately conical at the bottom;
- Precision temperature control jacket (Single or Dual Jacket);
- Closed fermentation structure to prevent oxidation;
- The top feeding hole and CO₂ exhaust pipe are reasonably designed.
Key components of wine fermentation tanks
Temperature Control System
Temperature control is a key link in the fruit wine fermentation process. Most fermentation tanks are equipped with cooling jackets, common forms include honeycomb jackets or corrugated jackets, and cooling media such as ethylene glycol can be passed into the interior to achieve precise temperature control.
Airlock & Breather Valve
During the fermentation process, yeast will release a large amount of carbon dioxide, so the fermentation tank must be equipped with a reasonable airlock system. Typical configurations include water seals, dry air filters, or constant pressure breathing valves, which can prevent bacteria in the air from entering the tank and allow CO₂ to be discharged smoothly.
Agitation & Recirculation System
In order to make the fermentation more uniform, some fermentation tanks are equipped with agitators or an external circulation pump to circulate the wine. This system helps the yeast and sugar to fully contact, improve the fermentation efficiency, and prevent the pomace from spoiling.
Conical Bottom
Most fruit wine fermentation tanks are designed with conical bottoms, with angles ranging from 60 to 90 degrees, which can effectively collect precipitated yeast and impurities. There is a sewage outlet in the middle of the conical bottom to facilitate the discharge of wine sludge and pomace after fermentation is completed.
Sampling Valve
To facilitate testing during the fermentation process, fruit wine fermentation tanks are usually equipped with sampling ports. The sampling ports are often equipped with sanitary butterfly valves or ball valves, which are easy to operate and have strong sealing properties. Through sampling, technicians can detect parameters such as sugar content, acidity, and alcohol concentration of the wine in real time to ensure stable product quality.
CIP system
The CIP system is a standard configuration of modern fruit wine fermentation tanks, mainly composed of a built-in rotating spray ball or spray system. During the cleaning process, by connecting to the CIP cleaning station, the automatic circulation cleaning liquid can efficiently clean the inside of the tank, including the tank wall, nozzle, valve, and other key parts.
Control Panel
To improve the automation and precision of fruit wine brewing, many fermentation tanks are equipped with intelligent control systems. The control panel can display parameters such as temperature, pressure, time, etc. in real time and support automatic adjustment. It can realize remote monitoring and data recording, greatly improving process stability and production efficiency.
Manhole & Sight Glass
The wine fermentation tank is equipped with a manhole, usually set on the top or side of the tank, to facilitate technicians to conduct manual inspections or necessary cleaning operations. At the same time, the sight glass and lighting device can help operators visually view the fermentation status, ensuring that every link is controllable and visible.
Safety Valve & Pressure Gauge
During the closed fermentation process, the tank may generate pressure due to gas accumulation, so a pressure gauge and a safety valve must be configured. The pressure gauge is used to monitor the pressure in the tank in real-time, and the safety valve automatically opens to release pressure when overpressure occurs, ensuring the safety of equipment and personnel.
Key advantages of cooling jackets
During the wine fermentation process, temperature control directly determines yeast activity, aroma release, and the final style of the wine. As the core of the temperature control system, the design and performance of the cooling jacket are crucial to the entire brewing process.
Accurate temperature control to enhance flavor expression
Different types of wine need to be fermented in a specific temperature range. For example, white wine needs to be fermented at a low temperature of 12℃~18℃ to retain the fruity aroma, while red wine needs to be fermented at 25℃~30℃ to enhance the extraction of phenolic substances. By circulating a coolant (such as ethylene glycol aqueous solution) in the jacket, the temperature can be adjusted in real-time.
Zoned temperature control to adapt to different fermentation stages
High-end fermentation tanks generally adopt the upper and lower-zoned cooling jacket design (Upper & Lower Jacket), which can control the temperature in different layers according to different fermentation stages or wine heights. For example, the upper part is concentratedly cooled during the high foaming period, and the lower part temperature is focused on regulating during the sedimentation period.
Efficient heat exchange, energy saving, and environmental protection
The “Dimple Jacket” with a concave and convex structure can significantly increase the heat exchange area, shorten the cooling time, and reduce energy consumption. At the same time, the additional insulation layer can prevent heat loss and help maintain a stable temperature.
Advantages of Conical Bottom of Wine Tanks
The conical bottom structure is a standard feature of modern fermentation tanks. Its angle design not only affects the efficiency of slag removal but also directly affects cleaning, sampling, and the purity of the wine.
Rapid sedimentation of yeast and pomace
The natural gravity guidance mechanism of the conical bottom allows yeast, grape skins, and other impurities to settle to the bottom of the cone, effectively avoiding long-term contact with the wine, and thereby controlling the release of bitter substances.
Layered sampling and efficient drainage
The cone-bottom tank can be equipped with multi-level drainage ports and sampling valves to achieve:
- Direct extraction of upper-layer wine for barreling;
- Yeast recovery in the middle layer;
- Concentrated drainage of bottom pomace.
This structure is particularly suitable for the management of “fermentation with skin” and “sludge maturation” of red wine.
Easy cleaning, reducing labor
The residues collected at the bottom can be quickly removed through the bottom drain valve, and the rotating spray ball of the CIP system can achieve dead-angle cleaning, greatly reducing manpower and cleaning time.
Matching of wine fermentation tanks of different capacities and cone bottom angles
Fermentation tank capacity | Recommended cone bottom height | Recommended Angle | Adaptable valve configuration |
500L~1000L | ≥300mm | 60° | Single discharge port can meet daily slag discharge |
1000L~3000L | ≥450mm | 60°~70° | Double valve structure, convenient for slag separation and wine clarification |
5000L or more | ≥600mm | 70° or above | Additional options for rotating spray arms and bottom stirring |
How to choose wine tanks according to production volume
Annual wine production scale | Recommended tank capacity | Tank height | Cooling area recommendations | Adaptation scenarios |
1000L or less | 500L~1000L | 1.6m~2.2m | ≥30% tank surface area | Start-up winery, small batch testing |
1000L~5000L | 1000L~3000L | 2.0m~3.0m | ≥50% tank surface area | Medium-sized brewery |
5000L or more | 5000L~10000L | 3.0m~4.5m | ≥70% tank surface area | Large-volume workhorse fermentation tanks |
FAQ
What are the specifications of common stainless steel wine fermentation tanks?
The specifications of fermentation tanks vary according to the scale of winemaking. Common ones are 500L, 1000L, 3000L, 5000L, 10000L or even larger. Customized tanks can also be designed according to needs.
Is it better to have a vertical or horizontal wine fermentation tank?
Most wineries choose vertical fermentation tanks to save space and facilitate the layered discharge of wine residues; horizontal tanks are mostly used for red wine, which increases the contact area between the skin residue and the wine and improves the extraction rate.
How to choose a fermentation tank suitable for the scale of your winery?
Calculate according to the annual output and the batch size of each fermentation. For example, if the annual output is 10 tons of wine, and each batch is fermented about 1 ton, 3 to 5 1000L tanks can be selected to ensure the fermentation rotation efficiency.
Is the CIP system necessary in wine fermentation tanks?
It is necessary. The CIP system can improve cleaning efficiency, reduce manual intervention, and ensure hygiene and safety, especially for medium and large wineries.