Description
A winery ordering a fermentation tank is usually solving one of three problems: capacity that no longer matches harvest, temperature that drifts in the first 48 hours of fermentation, or a geometry that makes lees removal and cleaning slow. Our tanks run from 1500 L to 10000 L, and the configuration follows which of those problems you actually have.
Construction and materials
Shells are SUS304 as standard. We move to 316L when the product is high-acid fruit wine or when the tank sees regular caustic/nitric CIP cycles. Product-contact welds are ground and passivated, finished to Ra ≤ 0.8 µm; outer surfaces are 2B or brushed depending on whether the tank sits in a visible tasting area. Dimple or channel jackets cover the cone and lower cylinder. Cooling area scales with volume rather than staying fixed — a 10000 L tank fitted with the jacket area of a 3000 L unit will not pull a must down fast enough in September.
Conical bottoms are 60° for dry pomace discharge, or 30° where the tank doubles as storage and a shallower cone buys working volume. Pure storage tanks can take a flat or slightly sloped bottom with a side manway instead.
Pressure, ports, cleaning
Working pressure is typically 0.2–0.3 bar for fermentation, up to 1.5 bar where the tank also serves as a conditioning vessel. The pressure/vacuum relief valve has to be sized for the worst case: a blocked valve during a cold crash will pull the manway gasket and collapse the shell. Standard fittings include a top manway with sight glass, rotating CIP spray ball, sample valve, racking arm, RTD well, and 1.5\” or 2\” tri-clamp connections. If your cellar layout is already fixed, we can pre-pipe the glycol loop and CIP manifold before crating.
Specifications
| Parameter | Range |
|---|---|
| Nominal volume | 1500 L – 10000 L |
| Material | SUS304 / SUS316L |
| Inner finish | Ra ≤ 0.8 µm, passivated |
| Insulation | 50–100 mm PU, clad outer shell |
| Cooling | Dimple or channel jacket, cone + cylinder |
| Working pressure | 0.2–1.5 bar (configurable) |
| Bottom | Conical 30°/60°, flat, or sloped |
FAQ
What size do I need? Size on working volume, roughly 75–80% of nominal, so a 5000 L tank holds about 4000 L of must with headspace for foam.
How do I connect glycol, CIP and product lines? Tri-clamp throughout, with a single-point glycol supply/return if you want to keep the cellar piping simple.
Small craft winery versus commercial plant? Small cellars usually want fewer, more flexible tanks with manual valves; larger plants justify dedicated fermentation and storage tanks with automated temperature control and fixed CIP circuits.
Tell us your batch size, wine or fruit type, number of tanks and available floor space. We can recommend tank volume, cooling area and configuration for your cellar.
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Best regards,
Oliver Brown
