Wine tanks

Wine tanks are essential because they are a crucial component in winemaking. Wine tanks are used to store the wine during the fermentation process, and they also help to control the temperature of the wine. Wine tanks come in a variety of sizes, and they can be made from a variety of materials, including stainless steel, concrete, and glass. Wine tanks can be found in both small and large wineries, and they play a vital role in the production of wine. Wine tanks are an essential part of the winemaking process and come in various sizes and materials. 

All the wine fermentation tanks and aging wine storage equipment are produced from stainless steel 304 and with proper-fricative appearance design of tank body and the best aspect ratio design. And the body appearance design included heavy tap, basis pyramids, flat base, etc., which can be offered according to your choice. We could supply proper bank structure according to the different requirements of many kinds of fruit wine.

There are screen cloth and riddle drum devices allocated in the fermenters, so it is easy to separate dregs and slurry effectively and ensure the wine quality. The inner of the tank body is polished, whose precision can be reached t0 0.4um, so it is easy to clean and wash the tank body and keep the biological stability during every process of making wine, etc.

The temperature of fermenters and aging wine tanks are controlled by the refrigerant injected in the jacket cooling by miller plate jacketed design which owns a high effective ratio of heat transfer and high precision of temperature control, thus can keep the wine quality too.

The fermentation tank is undoubtedly one of the more critical elements in the winemaking process, and its function directly affects the quality of the fermented wine. The concentration of pigment substances in grape skins and seeds changes with time and at different spatial points and is unstable diffusion. Therefore, there is a specific equilibrium relationship between the liquid and solid phases distribution. In addition, the poor mass transfer between the upper and lower parts of the wine requires timely and reasonable circulation and spraying to facilitate the uniform distribution of pigment substances in the maceration system and accelerate and improve the equilibrium conditions. Therefore, the length-to-diameter ratio should be controlled within a suitable range to facilitate spraying, break the mass transfer barrier, etc.

Wine Fermentation tank texture determines the degree of fermentation liquid and external environment replacement oak barrel fermentation tank has a certain degree of permeability, which can provide the yeast with some of the oxygen required for growth, promote yeast respiration, thereby accelerating growth and promoting the smooth fermentation process; the barrel also provides a large amount of grape juice to prevent oxidation, stabilize the trace components of pigment substances and provide a micro-oxidation environment.

Stainless steel fermentation tanks are airtight under the condition of no external force, do not participate in the exchange of substances in the biological reactor during the wine fermentation process, and do not play a role in promoting yeast growth and stabilizing pigments, etc.

Features of stainless steel wine storage tanks.

1. stainless steel wine storage tank has strong corrosion resistance: it is not subject to corrosion by outside air and residual chlorine in the water; each tank is subjected to superb pressure testing and inspection before leaving the factory.

2. stainless steel wine storage tanks have good sealing: the sealed design eliminates harmful substances in the airborne dust and mosquitoes from invading the tank, ensuring that the water is not contaminated by the outside world and breeding red insects.

3. Stainless steel wine storage tanks do not need frequent cleaning: the precipitated material in the water can be discharged by periodically opening the drain valve at the bottom of the tank, but it is recommended that simple equipment can be used to remove the scale once every three years to reduce cleaning costs and altogether avoid human bacteria and virus contamination.