5000L red wine fermentation tanks

Wine fermentation tanks are made of stainles steel 304 material, can also be used for wine storing, normally it should be with cooling jacket or cooling coil plate.

Fermentation process. Wine fermentation is mainly divided into two stages: main fermentation and post fermentation. In the main fermentation stage, under the action of yeast, the sugar in grapes is converted into alcohol and carbon dioxide. This process usually lasts for about 7 days, during which it is necessary to control the appropriate temperature to avoid the growth of miscellaneous bacteria and yeast inactivation. Post fermentation is a slow process that further converts alcohol, typically lasting 20 to 30 days.

Fermentation tanks temperature control. The wine fermentation tanks will be with cooling jacket or cooling coil for cooling so that the tanks container can be automatic temperature controlled, cause excessive temperature may lead to yeast inactivation, so moderate control is necessary.

The wine fermentation tanks also are designed with slopping flat bottom so that the draingae can be easier to remove it out.

Dimension of wine fermentation tanks

Detailed specification list

Main Feature of the wine fermentation tanks

1. Optimized for Yeast Activity: Oxygen & Temperature Control Priorities

This is the foundation of every fermentation tank. Unlike storage tanks (which minimize oxygen), fermentation tanks are designed to allow controlled oxygen exposure in the early stages (yeast needs a small amount of oxygen to multiply and kickstart fermentation)

◦ Red wines ferment best at 22–28°C (72–82°F) (warmer temps extract more color, tannins, and flavor from skins).

◦ White wines ferment best at 10–18°C (50–64°F) (cooler temps preserve delicate floral/fruity aromas and prevent harsh flavors).

Most models have integrated temperature probes and digital controls for hands-off monitoring—no more manually checking with a thermometer!

2. Designed for Maceration (Red Wine Critical Feature)

For red wine fermentation, maceration (steeping grape skins in the fermenting juice) is non-negotiable. Fermentation tanks have specialized features for this:

◦ Wide, open manways: Large, easy-to-access manways (bigger than storage tank hatches) let winemakers manually punch down the cap with a tool if needed—perfect for small-batch operations.

◦ Sloped or conical bottoms: Even if they’re not the “top-slim, bottom-fat” tapered tanks we talked about, most fermentation tanks have a slight slope to the bottom. This concentrates the fermenting juice and makes it easier to circulate during pump-overs.

◦ CIP (Clean-in-Place) compatibility: Commercial-scale tanks are designed for CIP systems—built-in spray balls at the top let winemakers circulate cleaning solutions and water through the tank without opening it. This saves hours of cleaning time and ensures a thorough sanitization between batches.

3. Modular Sizes & Portability (Flexibility for All Wineries)

Fermentation tanks come in every size imaginable—from tiny 5-gallon (20L) tanks for homebrewers or small-batch testing, to massive 100,000-gallon (400,000L) tanks for commercial wineries. Key portability features:

4. Bottom Drain Valves for Easy Transfer & Cleanup

Fermentation tanks have large, heavy-duty bottom drain valves (bigger than storage tank valves) that are designed for two critical tasks:

◦ Transferring finished wine: After fermentation is complete, the clear wine can be easily drained from the bottom of the tank (once sediment has settled) to a storage tank or bottling line. The valves are placed at the lowest point of the tank to maximize wine recovery (95–98% of the batch).

◦ Cleanup: After transferring the wine, the remaining grape skins, seeds, and sediment (called pomace) can be quickly drained from the bottom valve—no need to manually scoop it out through the manway (which is messy and time-consuming). Most valves are ball valves or butterfly valves—easy to open/close and clean.

5. Versatile for Both Primary & Secondary Fermentation

While they’re called “fermentation tanks,” these tanks are incredibly versatile and can be used for both:

◦ Primary fermentation: Turning grape juice into wine (the main job).

◦ Secondary fermentation: Malolactic fermentation (MLF)—a secondary process that converts harsh malic acid (think green apple) into softer lactic acid (think cream or butter). This is critical for red wines and many white wines (like Chardonnay).

The cooling/heating jackets and easy-to-clean design make fermentation tanks perfect for MLF—winemakers just need to adjust the temperature to 18–22°C (64–72°F) and let the bacteria do their work. No need for a separate tank!

Quick Bonus: Fermentation Tanks vs. Storage Tanks (English Industry Cheat Sheet)

Feature Fermentation Tanks Storage Tanks

Temperature Control Advanced (cooling/heating jackets, digital controls) Basic (cooling only, or none)

Oxygen Exposure Controlled (early on) Minimized (at all times)

Maceration Features Yes (racking arms, pump-over ports) No

Pressure Relief Mandatory (CO₂ venting) Minimal (only for temperature changes)

Cleanability High (CIP compatible, smooth interiors) Moderate (basic cleaning only)