A wine fermentation has two distinct stages: primary and
secondary--also sometimes described as aerobic and anaerobic
* 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
* 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.
1. Winery fermenters are widely used in the fermentation of red
wine, white wine, rose wine and sparkling wine.
2. Fermenter configuration cooling, heating jacket, according to
different process requirements can achieve enzymatic hydrolysis,
clarification, cold impregnation, hot impregnation, alcohol
fermentation, ping-milk fermentation process automactic temperature
control according to users. It is required to configure the
maitreya board, the tape jacket, and the heat preservation.
3. All the products of the company are sesiged with the customer’s
process requirements as the center, which can meet the requirements
of the company to the maximum extent.
1.Volume: Requirement. Cylinder with inclined bottom.
2.Material: SS304, thickness: 2.0mm. Liner treatment: pickling
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;
|Wine Fermenters Parameter|
|No.||Name||Tank type||Material||Capacity||Standard size||Material thickness||Bottom Structure||Cooling/heating jacket|