Overview

This 2000-liter Charmat pressure fermentation tank is built for commercial wineries producing sparkling wine using the bulk method. We designed it to handle the full secondary fermentation cycle under pressure, with a working pressure of 6 bar (87 psi) and a cooling jacket that provides precise temperature control throughout the process. The tank is constructed from SUS304 stainless steel with a 2B finish on the interior, ensuring cleanability and corrosion resistance in a production environment.

Construction & Materials

We use 304L stainless steel for the shell and head, with a minimum thickness of 4 mm for the cylindrical section and 5 mm for the dished ends. All welds are fully penetrated and autogenous, followed by mechanical polishing to a 0.8 μm Ra surface finish on the product contact surfaces. The cooling jacket is made from 304 stainless steel as well, laser-welded to the tank body for a flush profile that eliminates crevices. Seals on the manhole and bottom valve are EPDM, suitable for continuous use with wine and CIP chemicals up to 95°C.

Key Features

• Working pressure: 6 bar (tested at 9 bar)
• Cooling jacket area: approximately 3.5 m², using glycol or chilled water
• Insulation: 80 mm polyurethane foam with stainless steel cladding
• Bottom valve: 2.5\” tri-clamp with sight glass and sample port
• Safety valve set at 6.5 bar, with pressure gauge and relief port
• CIP spray ball installed in the top head

Applications

This tank is suited for Charmat method sparkling wine production where the second fermentation occurs in a sealed pressure vessel before filtration and bottling. Typical batch sizes range from 1500 to 1800 liters of finished wine, depending on headspace and yeast dosage. Wineries producing Prosecco, Cava, or other carbonated wines will find this size efficient for small-to-medium commercial runs. We also see it used for beer carbonation and serving tanks in high-end craft breweries, though the primary design target remains sparkling wine.

Technical Specifications

Frequently Asked Questions

Q: Can this tank be used for beer?
A: Yes, with modifications. The 6 bar rating is sufficient for carbonation at serving pressure. You would need a different bottom valve configuration and possibly a racking arm. We recommend specifying the intended beverage during quoting.

Q: How do I clean the tank?
A: A fixed CIP spray ball is standard. Connect a 1.5\” TC line to the top port, and drain through the bottom valve. We suggest a caustic rinse at 80°C followed by acid passivation every 10 batches.

Q: What glycol flow rate is required?
A: For a 6-hour chill from 20°C to 10°C, you need at least 20 L/min of glycol at -5°C. The jacket pressure drop is about 0.3 bar at that flow.

Q: Can I add a second cooling zone?
A: Yes. We offer a two-zone jacket option for larger tanks or when you need independent temperature control in the cone. Let us know your process profile.

How to Specify

Before requesting a quote, have these details ready: your expected batch size in liters, the type of wine (sparkling, still, etc.), the number of presses per day, and your available floor space. We also need to know your utility connections—glycol temperature, electrical voltage, and compressed air pressure. With that information, we can confirm the tank volume, cooling area, and valve configuration that fits your winery.

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