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The Grape Wine Fermentation Tank is a specialized vessel designed to facilitate the controlled conversion of grape juice into wine through alcoholic fermentation. Engineered for precision, this tank balances the needs of both red and white wine production, offering features like temperature regulation, hygiene control, and gentle maceration for optimal flavor extraction. Constructed from food-grade stainless steel (304/316L) or premium oak, it caters to small boutique wineries and large commercial producers alike, ensuring consistent fermentation results while preserving the unique characteristics of each grape variety. The tank's design minimizes oxygen exposure during fermentation, preventing unwanted oxidation and promoting the development of complex aromas and textures.
Dual-Material Construction:
Stainless Steel Models: Offer superior corrosion resistance, easy cleaning, and precise temperature control via jacketed walls (water/glycol circulation). Polished interiors (Ra ≤ 0.8μm) meet FDA and OIV standards for sanitary wine production.
Oak Vessels: Crafted from French, American, or Hungarian oak, these tanks impart subtle vanillin, toast, and tannin profiles to red wines, enhancing barrel-aged characteristics without the need for oak barrels.
Temperature Management System:
Integrated cooling/heating jackets maintain fermentation temperatures between 10°C (white wine) and 30°C (red wine), critical for yeast health and flavor development. Digital PID controllers ensure ±1°C accuracy.
Maceration Control:
For red wines, optional rotary rakes or pump-over systems gently agitate cap of grape skins, promoting color and tannin extraction. For white wines, inert gas (nitrogen) blanketing prevents oxidation during cold fermentation.
Pressure and Oxygen Control:
Adjustable pressure relief valves (0-1.5 bar) manage CO₂ buildup, while sealed lids with food-grade gaskets minimize oxygen ingress. Optional oxygen sensors monitor headspace levels in real time.
Modular Design:
Available in capacities from 50L (craft wineries) to 50,000L (industrial scale), with customizable ports for must inlet, juice outlet, temperature probes, and CIP/SIP integration.
Red Wine Production: Ideal for Cabernet Sauvignon, Merlot, and Syrah, where controlled maceration and temperature optimize phenolic extraction.
White Wine Production: Suits Chardonnay, Sauvignon Blanc, and Pinot Grigio, with cold fermentation capabilities preserving delicate floral and citrus notes.
Rosé and Sparkling Wine: Enables short maceration for rosé or controlled primary fermentation for base wines in sparkling wine production.
Mead and Cider: Adaptable for fermenting honey-based meads or apple ciders, with adjustable parameters for yeast strain compatibility.
Q: Can stainless steel tanks affect wine flavor?
A: No—food-grade stainless steel is inert, making it ideal for preserving the pure expression of grapes. Oak tanks or staves can be added separately for barrel-like characteristics.
Q: How is yeast introduced into the tank?
A: Yeast is typically rehydrated and added through the manway hatch or dedicated inoculation port, with mixing options to ensure uniform distribution.
Q: What's the difference between open and closed-top tanks?
A: Closed-top tanks (pressurized) are used for sulfur-sensitive wines or the production of CO₂-rich environments, while open-top tanks facilitate manual punch-downs for traditional red wine maceration.
Q: How often should the tank be cleaned between batches?
A: Post-fermentation, tanks should be cleaned with caustic soda (NaOH) and sanitized with peracetic acid or sulfite solution, ideally within 24 hours of emptying to prevent biofilm formation.
SUS304 Stainless Steel
Grape wine fermentation tank made of
Dimple Jacketed
Front Manway
Conical Bottom
360° Rotary CIP Cleaning Ball
0.2μm to 0.4μm Inner Precision
Pickled and Passivated Interior Finish
Vacuum Pressure Relief Valve
Shockproof Pressure Gauge
Advanced Sampling Valve
Thermowell With PT100 Temp. Sensor
Rotating Racking Arm With Butterfly Valve
Discharge Arm With Butterfly Valve
The Grape Wine Fermentation Tank is a specialized vessel designed to facilitate the controlled conversion of grape juice into wine through alcoholic fermentation. Engineered for precision, this tank balances the needs of both red and white wine production, offering features like temperature regulation, hygiene control, and gentle maceration for optimal flavor extraction. Constructed from food-grade stainless steel (304/316L) or premium oak, it caters to small boutique wineries and large commercial producers alike, ensuring consistent fermentation results while preserving the unique characteristics of each grape variety. The tank's design minimizes oxygen exposure during fermentation, preventing unwanted oxidation and promoting the development of complex aromas and textures.
Dual-Material Construction:
Stainless Steel Models: Offer superior corrosion resistance, easy cleaning, and precise temperature control via jacketed walls (water/glycol circulation). Polished interiors (Ra ≤ 0.8μm) meet FDA and OIV standards for sanitary wine production.
Oak Vessels: Crafted from French, American, or Hungarian oak, these tanks impart subtle vanillin, toast, and tannin profiles to red wines, enhancing barrel-aged characteristics without the need for oak barrels.
Temperature Management System:
Integrated cooling/heating jackets maintain fermentation temperatures between 10°C (white wine) and 30°C (red wine), critical for yeast health and flavor development. Digital PID controllers ensure ±1°C accuracy.
Maceration Control:
For red wines, optional rotary rakes or pump-over systems gently agitate cap of grape skins, promoting color and tannin extraction. For white wines, inert gas (nitrogen) blanketing prevents oxidation during cold fermentation.
Pressure and Oxygen Control:
Adjustable pressure relief valves (0-1.5 bar) manage CO₂ buildup, while sealed lids with food-grade gaskets minimize oxygen ingress. Optional oxygen sensors monitor headspace levels in real time.
Modular Design:
Available in capacities from 50L (craft wineries) to 50,000L (industrial scale), with customizable ports for must inlet, juice outlet, temperature probes, and CIP/SIP integration.
Red Wine Production: Ideal for Cabernet Sauvignon, Merlot, and Syrah, where controlled maceration and temperature optimize phenolic extraction.
White Wine Production: Suits Chardonnay, Sauvignon Blanc, and Pinot Grigio, with cold fermentation capabilities preserving delicate floral and citrus notes.
Rosé and Sparkling Wine: Enables short maceration for rosé or controlled primary fermentation for base wines in sparkling wine production.
Mead and Cider: Adaptable for fermenting honey-based meads or apple ciders, with adjustable parameters for yeast strain compatibility.
Q: Can stainless steel tanks affect wine flavor?
A: No—food-grade stainless steel is inert, making it ideal for preserving the pure expression of grapes. Oak tanks or staves can be added separately for barrel-like characteristics.
Q: How is yeast introduced into the tank?
A: Yeast is typically rehydrated and added through the manway hatch or dedicated inoculation port, with mixing options to ensure uniform distribution.
Q: What's the difference between open and closed-top tanks?
A: Closed-top tanks (pressurized) are used for sulfur-sensitive wines or the production of CO₂-rich environments, while open-top tanks facilitate manual punch-downs for traditional red wine maceration.
Q: How often should the tank be cleaned between batches?
A: Post-fermentation, tanks should be cleaned with caustic soda (NaOH) and sanitized with peracetic acid or sulfite solution, ideally within 24 hours of emptying to prevent biofilm formation.
SUS304 Stainless Steel
Grape wine fermentation tank made of
Dimple Jacketed
Front Manway
Conical Bottom
360° Rotary CIP Cleaning Ball
0.2μm to 0.4μm Inner Precision
Pickled and Passivated Interior Finish
Vacuum Pressure Relief Valve
Shockproof Pressure Gauge
Advanced Sampling Valve
Thermowell With PT100 Temp. Sensor
Rotating Racking Arm With Butterfly Valve
Discharge Arm With Butterfly Valve
