A 10,000 L white wine fermenter usually ends up in a winery working 60 to 100 tonnes of fruit a season, where one tank covers several small lots or a single large block. Juice clarity and fermentation temperature decide wine quality far more than tank volume, so the cooling surface is the number worth arguing over with your supplier.

Tank construction

The inner shell is 3 mm SUS304, TIG welded and mechanically polished to 2B with a wetted-surface roughness of Ra ≤0.8 µm. 316L is available where musts run high in chloride or acid. Dimple cooling jackets are spot welded directly onto the shell instead of being formed as separate channels; the dimple pattern pushes coolant into turbulent flow, lifting the heat transfer coefficient and cutting the jacket area needed per degree of pull-down. Standard dimple pitch is 60 × 60 mm on 1.5 mm sheet, with a jacket working pressure of 0.3–0.5 MPa and a safety valve on each cooling circuit.

Between shell and cladding sits 80 mm of injected PU insulation, with the outer skin in 304 or 201 brushed stainless. A 450 mm top manway, CIP spray ball, sample valve, thermowell for the controller probe, and a racking arm with butterfly valve come as standard. The racking arm matters more than most buyers expect — it lets you draw clean juice off settled lees without rousing the tank.

Where this tank fits

• Varietal white fermentations held at 14–18 °C
• Cold settling and juice storage before inoculation
• Blending and temporary holding between harvest lots
• Base wine for sparkling production when a pressure-rated variant is specified

Specifications

Questions we get before quoting

Does white wine need a conical bottom? Not strictly. A cone helps with lees removal and dry hopping, but a flat-bottom tank with a racking arm is cheaper and common in white programs.

How much jacket area is enough? Roughly 0.4–0.6 m² per 1,000 L for a 10–15 °C pull-down in 24 hours. Glycol supply temperature and cellar ambient shift that figure.

Is the tank pressure rated? Fermentation vessels are normally vented and built for atmospheric service with 25–30% headspace. Pressure rating applies to sparkling base or carbonation duty.

Before requesting a price, have your batch size, must temperature at fill, glycol supply temperature, available ceiling height, floor loading, and preferred connection standard ready. Those six details determine the jacket area, insulation thickness, and fitting layout, and they are the difference between a tank that ferments on schedule and one that fights you every harvest.

Tell us your batch size, wine type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your winery.