Description
A wine tank is a heat exchanger first and a vessel second. A 10 HL lot of must can gain 8–10°F in a few hours when the jacket cannot pull heat fast enough, and that spike takes aromatics with it. That is why these tanks carry a spiral jacket rather than a dimpled pad: the channel follows the cone and lower cylinder, so cooling starts where the lees and the densest must sit.
Materials and fabrication
Standard builds use SUS304 with a 2B interior. If your fruit runs high in chloride, or the tank doubles for cleaning-chemical work, we quote 316L. Shell thickness is 3 mm through 30 HL and 4 mm above. The cone-to-shell seam is full-penetration TIG, ground flush inside, then pickled and passivated. Interior polish to 0.4–0.8 µm Ra is available for white and rosé programs; 2B is adequate for reds.
Jacket coverage runs 60–70% of wetted surface, fed by glycol at 28–30°F. We size jacket area against your crash-cooling target, not just peak fermentation heat — those are different numbers and only one of them determines whether you can stop a ferment on command.
Fittings, pressure and cleaning
Each vessel ships with a top manway, racking arm, sample valve, CIP spray ball, thermowell and 1.5\” tri-clamp ports. Standard tanks are atmospheric with a pressure/vacuum relief valve set near 0.2 bar. Sparkling base or carbonation work needs a pressure-rated shell; we build those to 1.5–3 bar with sized relief. CIP works with a single spray ball on tanks to 30 HL and a two-ball arrangement above that, provided your pump delivers 2–3 bar at the ball.
Specifications
| Nominal volume | 10–100 HL (larger on request) |
| Material | SUS304 or 316L |
| Shell thickness | 3–4 mm |
| Interior finish | 2B or 0.4–0.8 µm Ra |
| Cooling | Spiral glycol jacket, cone and cylinder |
| Bottom | 60° cone; sloped flat available |
| Working pressure | Atmospheric to 3 bar |
| Insulation | 50–80 mm PU with stainless cladding |
Common questions
Do I need a cone? Reds and anything you fine or rack off lees benefit from 60° for settling and drainage. Whites pressed straight to tank often run fine on a sloped flat bottom and cost less.
How much jacket area is enough? Give us batch size, starting Brix, target ferment temperature and ambient cellar temperature. Two tanks of the same volume can need different jackets.
Small winery versus commercial scale? Under 30 HL, single-zone jackets and one CIP ball keep plumbing simple. Above that, split zones and dual spray balls pay for themselves in cooling time and turnaround.
Tell us your batch size, wine type, number of tanks and available ceiling height. We can recommend tank volume, jacket area and configuration for your cellar.
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