Tank Range and What It Is Built For

Sparkling wine fermentation differs from still wine production in one important respect: the second fermentation happens under pressure, and that pressure has to be held, controlled, and released on your schedule. Our tanks cover 1000 L to 10000 L, with cylindrical shells, dished or conical bottoms, and dimple cooling jackets welded directly to the body and cone. The same vessel often serves two roles in a cellar: fermentation under pressure for Charmat-style production, then chilled storage once the wine is stabilized.

Materials and Fabrication Details

We work in 304 and 316L stainless steel. For sparkling wine, 304 handles most juice and wine contact duty without issue. 316L becomes the practical choice when the tank sees aggressive chloride-based CIP chemicals, coastal plant air, or long holding of low-pH product. Interior welds are ground, passivated, and polished to 0.4 to 0.8 micron Ra on the wetted surface. Exterior finish is brushed or mirror, depending on where the tank sits and how visible it is to visitors. Each jacket section is hydro-tested before insulation goes on, and glycol circuits are manifolded so zones can be valved separately.

Cooling and Pressure Control

Glycol in the jacket is what keeps a fermentation from running away, and jacket area is where undersized designs fail. A 10000 L tank with 8 C glycol can pull a 5 C drop in a few hours, but only if the cooling surface matches the volume and the must load. Pressure side matters just as much: working pressure typically runs 0.5 to 3 bar, with a safety valve set at design pressure, a pressure gauge on the top, and a spunding valve for controlled release during secondary fermentation.

Typical Specifications

Cleaning and Connections

A rotating spray ball in the top manway covers the shell and cone during CIP, with the return line taken from the lowest drain point. Tri-clamp fittings for product, CIP, and glycol keep changeover quick. Racking arms are adjustable so you can draw clear wine above the lees without disturbing the tank.

Questions Buyers Ask

Do I need a conical bottom? Yes, if you plan to drop lees or yeast without racking the whole volume. Flat or dished bottoms suit storage and blending tanks.

How many cooling zones? Small tanks run one zone. Above roughly 5000 L, two or three zones give better control and let you crash-cool the lower section first.

Can the tank take full vacuum? No. Standard vessels are pressure-rated, not vacuum-rated. Add a vacuum relief valve if you CIP with cold water and then seal the tank.

Tell us your batch size, wine style, number of tanks and available floor space. We can recommend tank volume, jacket area, and port configuration for your cellar.