Sparkling wine fermentation asks more of a tank than still wine does. Secondary fermentation runs under pressure, and the yeast needs a temperature band it can hold for weeks. The 1000L, 1500L, 2000L and 2500L vessels we build for wineries are pressure-rated, with dimpled cooling jackets on the shell and, on most orders, on the cone too.

We fabricate in AISI 304 as standard, and switch to 316L when the base wine is high in acidity or when the tank will see regular CIP chemical cycling. Interior welds are ground, passivated and polished to Ra 0.6 µm or better on the product-contact side. Outside, you choose 2B mill finish, brushed, or mirror polish, depending on how visible the tank is in the cellar.

Jackets are dimple plate with a narrow glycol channel, DIN or tri-clamp inlets, 50–80 mm polyurethane insulation and stainless cladding. A 2500L unit sitting in a warm cellar pulls noticeably more glycol than a 1000L tank, so chiller sizing deserves its own calculation rather than a rule of thumb.

Working pressure is normally 2–3 bar, hydro-tested at 1.5 times that figure. Safety valve, pressure gauge and sample valve ship as a matched set. The relief valve protects the vessel, not the wine — do not run above nameplate to speed up carbonation.

Specifications

Standard cone is 60 degrees; 70–75 degrees is available where you want faster yeast dropout. Legs, manway position, racking arm height and CIP spray ball location are all built to your cellar layout.

Questions we get before quoting

Can one tank handle both primary and secondary fermentation? Yes, provided the pressure rating and jacket area suit the secondary stage. Many small wineries order one size up for this reason.

Is a cone necessary? For sparkling production with lees aging, yes. A dished bottom makes yeast removal slow and losses higher.

How is CIP handled? A rotating spray ball in the top manway, plus a bottom drain, covers it. We can pre-fit the CIP and glycol piping if you send a cellar drawing.

What about lead time and documentation? Material certificates, pressure test reports and weld maps travel with each tank. Typical production runs 30–45 days after drawing approval.

Before you ask for a quote, have these ready: batch size, target carbonation pressure, ambient cellar temperature, available floor space and door clearances, glycol supply temperature, and how many tanks you plan to run in parallel. Those five numbers decide volume, jacket area and connection layout.

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