During the fermentation process, wild yeasts are fed into the tank to turn the sugar in the must into alcohol. In fact, the
wine fermentation tank
fermentation tank is the place where the real magic of brewing takes place. One of the critical control points in the brewing process is the monitoring of the progress of the fermentation stage. The temperature and pressure in fermentation tank is controlled by a computer program. The yeast is been pitched after the wort passes through the chiller and enters the fermentation tank.
Fermentation tank for wine
The wine must ferments in the tank or vat for approximately seven to fourteen days, depending on the type of wine. The manufacturers add yeast to increase strength and cane or beet sugar to increase alcoholic content. During
fermentation tank for wine
fermentation, winemakers also usually add sulfur dioxide to control the growth of wild yeasts. For white wine, all the grape skins are separated from the “must” by filters or centrifuge before the must undergoes fermentation. For red wine, the whole crushed grape, including the skin, goes into the fermentation tank or vat. The wine fermentation tanks made by Velo Group are of great quality and are most preferred tanks by the wine makers of Europe and other countries.