wine equipment fermentation tank winery equipment for wine brewing

Wine fermenter

A wine fermentation has two distinct stages: primary and secondary--also sometimes described as aerobic and anaerobic fermentations.

* The Primary Fermentation will typically last for the first three to five days. On average, 70 percent of the fermentation activity will occur during these first few days. And in most cases, you will notice considerable foaming during this time of rapid fermentation.

The primary fermentation is also called an aerobic fermentation because the fermentation vessel is allowed to be opened to the air. This air plays an important roll in the multiplication of the yeast cells.

* The Secondary Fermentation is when the remaining 30 percent of of fermentation activity will occur. Unlike the typical four to seven days the primary fermentation takes, the secondary fermentation will usually last anywhere from one to two weeks depending on the amount of nutrient and sugars still available.

So as you can start to see, the secondary fermentation is much slower with less activity at any given time. You will also notice the activity becoming slower and slower with each passing day.
The secondary fermentation is an anaerobic fermentation which means that air exposure is to be kept to a minimum. This can easily be done by attaching an air-lock to the fermentation vessel.



Description:

1.Volume: Requirement. Cylinder with inclined bottom.
2.Material: SS304, thickness: 2.0mm. Liner treatment: pickling passivation.
3.Dimension:
4.Cooling: Cooling with cooling jacket, cooling area: 2㎡, thickness of sheet is 1.5mm.
5.Cleaning device: cleaning tube and internal 360® cleaning ball.
6.Liquid level: cylinder glass tube liquid level display.
7.Supporting: water-sealed respirator, sampling valve, side thermometer, external opening normal pressure square manhole.
8.Wine outlet in the lower part, drain port at the bottom.
9.Matching valve and pipe fittings;