Description
What This Tank Actually Does
A sparkling wine tank has two jobs that pull in opposite directions. It has to hold pressure so the CO2 produced during secondary fermentation stays dissolved, and it has to stay cold enough that the yeast works slowly and cleanly. That is why these vessels are built as pressure tanks with dimple cooling jackets rather than as open fermenters with a lid.
We build them from 500 L up to 5000 L, in 304 or 316L, with an agitator mounted on the top dish. Most buyers arrive after trying to carbonate in a standard flat-bottom tank and losing head pressure.
Material, Welding and Surface
316L is the usual pick for sparkling base wine because of the acidity and the longer contact time. 304 is fine for short cycles and lower-acid musts, and it costs less. Interior welds are ground flush and pickled, then passivated; the wetted surface is normally finished to Ra ≤ 0.4 μm. The exterior is left with a No. 4 brushed finish or insulated with a stainless cladding, depending on whether the tank sits in a cold room or in the open cellar.
Jackets are dimple-plate, sized on the cooling load rather than on tank volume. A 5000 L tank used for slow secondary fermentation needs less cooling area than the same tank used for rapid primary fermentation, and we size accordingly.
Why the Agitator Matters
Rousing yeast back into suspension, blending dosage liqueur, and dispersing bentonite or fining agents are the three real reasons to specify an agitator. A slow-speed paddle at 20–60 rpm with a mechanical shaft seal handles all three without shearing the wine or whipping air into it. Variable frequency drive is worth the small extra cost.
Pressure and Safety
Working pressure is typically 0.2–0.3 MPa. A spring-loaded safety valve and pressure gauge are fitted on the top dish, set below the shell design pressure. Never block or plug a relief line, and never rely on the CIP line valve to hold pressure.
Typical Specifications
| Volume | 500 / 1000 / 2000 / 3000 / 5000 L |
|---|---|
| Material | SUS304 or SUS316L |
| Working pressure | 0.2–0.3 MPa |
| Inner finish | Ra ≤ 0.4 μm, pickled and passivated |
| Cooling | Dimple jacket, glycol, −5 to 15 °C |
| Agitator | Top-entry, 20–60 rpm, VFD optional |
| Connections | Top manway, CIP spray ball, racking arm, sample valve |
FAQ
Do I need 316L? If your wine sits on lees for months or you run high-acid fruit, yes. Otherwise 304 with a good passivation job holds up well.
Can I CIP it in place? Yes, with a rotating spray ball sized to the tank diameter and a caustic cycle followed by an acid rinse. A fixed ball in a 5000 L tank will not reach the bottom dish.
Can the tank be used for primary fermentation too? It can, but cooling area and jacket zoning usually need to be larger.
Tell us your batch size, wine type, number of tanks and available ceiling height. We can recommend the tank volume, cooling area and configuration for your cellar.
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