Description
Grape wine fermenters rarely fail at the shell. They fail at temperature control, the seals, or the drainage. Our jacketed tanks cover 500L to 20000L and are built around those three points.
Vessel construction uses 304 or 316L stainless, 3–5mm plate depending on volume. Inner surfaces are ground and passivated to Ra ≤0.8µm on juice contact; we switch to 316L when must pH runs low or the winery cleans with aggressive acid cycles. Dimple jackets on the cone and lower cylinder give enough cooling area to pull a red must down 3–4°C within a few hours without shocking the yeast.
Bottom geometry matters more than most buyers expect. Flat-bottom with a racking arm suits white juice settling. A 60° or 90° cone is the right call for reds, for tanks doubling as settling or storage vessels, and for anything where you need clean lees separation. Sloped bottoms drain better than flat ones when skins are involved.
Specifications
| Capacity | 500L – 20000L (custom) |
| Material | SUS304 / SUS316L |
| Inner finish | Ra ≤0.8µm, passivated |
| Jacket | Dimple plate, 0.3 MPa working pressure |
| Insulation | 80–100mm PU, 304 cladding |
| Ports | CIP spray ball, manway 400–450mm, sample valve, racking arm, glycol in/out, breather |
Relief valve sizing follows jacket volume, not tank volume. That detail still shows up wrong in imported drawings we get asked to rework. Inner vessels are atmospheric or rated to 0.1 MPa depending on whether you sparge.
Common questions
How much cooling area do I need? Plan roughly 1.5–2.5 m² per 1000L for active red fermentation. Whites and cold settling need less.
304 or 316L? 304 handles most white and rosé work. Choose 316L for low-pH musts, coastal humidity, or long-term storage.
Can I carbonate in it? Yes, with a pressure-rated variant and an appropriately sized safety valve.
Small craft wineries usually standardize on one or two sizes and add tanks as volume grows. Commercial plants match tank volume to press capacity instead, so fruit never waits in bins. Both approaches work; the second needs accurate glycol load figures before ordering.
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.
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Best regards,
Oliver Brown
