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Lecture 5 – Fermentors

Gordon Taylor and Carter Clary

Red Wine Punch Down Fermenters

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The manual punchdown

Fermentation Downunder

Bag Fermentation

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Pasco Poly KiLR-CHiLR™http://www.pascopoly.com/killerchiller/kc.html

Power Washing a Fermenter

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Cleaning the inside walls of the fermenter

Fermenters

Jacket

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Temperature Control

Fermenter

Racking Door

Sampling Valve

Temperature Control

Glycol Jacket

Racking Valve

Drain Valve

Cleanout Door

Pomace in a Fermenter

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Racking Door

Top of Tank

Open Top Fermenter

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Open Top Fermenters

Punchdown

Punchdown

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Punchdown

DeFranceschi Punchdown

DeFranceschi Pumpover

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Catwalk and Cone Top Tanks

Rotary Fermenter

Storage Tanks

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• Minimize headspace whenever possible.• Have variety of tanks to accommodate variations.• Managing fermentation.• 40,000 lb truckload = 4,500 gal juice/must = 225

gal/ton?• [other sources say 150 - 175 gal/ton] • 20% headspace for whites• 30% headspace for reds• 4,500 gal 5,000 gal w/ 500 gal headspace• 4,500 gal 3,000 + 2,000 gal partial w/ 500 gal

headspace – fill your bigger tanks first so you have the largest headspace over the smallest amount of wine.

• Assume a 16ft (h) x 3ft (dia) tank with a 4in in offset bottom (ob).

• Height (ht) = 16ft = 192in• Cylinder Height (ch) = 192 – 4in = 188in• Diameter (D) = 3ft = 36in• Radius = D/2 = 36in/2 = 18in• Total Tank Vol = (πr2ch) + ½(πr2ob)

= π x 324 x 188 + ½ π x 324 x 4= 191,264in3 + 2034in3

= 193,298in3

• 193,298in3 ÷ 231in3/gallon = 837 gal• 837 gal / 192in = 4.36 gal/in• Accounting for Slanted bottom…