EnglishViews: 42 Author: Site Editor Publish Time: 2025-04-25 Origin: Site
The basic function of a fermentation tank is to promote the fermentation process of sugar by yeast by controlling a series of environmental factors. During this process, yeast converts sugar into alcohol, carbon dioxide and various flavor compounds, which ultimately form the flavor and characteristics of wine.
One of the main functions of the fermentation tank in the winemaking process is to help the yeast convert the sugar in the raw materials into alcohol. This process is divided into several steps:
Raw material preparation: The raw materials for winemaking, such as grapes, malt or other sugar sources, are washed, crushed and extracted to obtain a sugar solution (such as grape juice or maltose water).
east inoculation: Yeast is added to the prepared sugar solution. The type and amount of yeast will directly affect the fermentation speed and product quality.
Fermentation process: Yeast begins to multiply at the right temperature and pH value, metabolizing sugar and converting it into alcohol and carbon dioxide. This process usually lasts from a few days to a few weeks, depending on the type of wine being brewed and the type of yeast.
Fermenters are often equipped with advanced control systems to maintain and monitor the environmental conditions required during the fermentation process. These conditions include:
Temperature control: Different wines and yeast varieties have different temperature requirements. Most winemaking processes are carried out between 15-25°C to promote yeast activity and reduce the generation of off-flavors.
pH monitoring: pH affects yeast growth and fermentation results, and generally keeping the pH between 3.0-4.0 can achieve the best results.
Oxygen management: In the early stages of fermentation, yeast requires oxygen to reproduce; in the later stages of fermentation, oxygen needs to be restricted to prevent alcohol oxidation and the generation of off-flavors.
The agitation system in the fermenter is designed to promote uniformity of the culture medium and dissolution of oxygen. Through effective agitation:
Increase dissolved oxygen content: In the early stages of fermentation, agitation helps to effectively dissolve oxygen into the liquid and promote yeast reproduction.
Ensure uniformity: Agitation can evenly mix the sugar solution with the yeast, ensuring that the yeast is fully exposed to the sugar, thereby improving fermentation efficiency.
Material selection: Fermentation tanks are usually made of materials such as stainless steel, glass or plastic to ensure their corrosion resistance and easy cleaning. Stainless steel fermentation tanks are widely used due to their durability and hygiene.
Sealing system: A good sealing design can prevent external contamination while allowing carbon dioxide to be released. Modern fermentation tanks are usually equipped with air valves to release gas during the fermentation process and prevent external air from entering.
Temperature control system: Fermentation tanks are usually equipped with temperature control devices, including heating and cooling systems, to ensure that the fermentation temperature remains within the optimal range.
Monitoring instruments: Various sensors and monitoring equipment are installed in the fermentation tanks to monitor key parameters such as temperature, pH value, dissolved oxygen content, etc. in real time to ensure the stability and safety of the winemaking process.
Easy to clean: To prevent contamination and maintain hygiene, the fermentation tanks should be designed to be easy to clean and disinfect. Many fermentation tanks are equipped with CIP (cleaning in place) systems for efficient cleaning.
Beer Brewing
Using dedicated primary fermentation tanks, yeast converts sugars in malt into alcohol and carbon dioxide during this stage, which usually lasts 1-2 weeks. After the primary fermentation is completed, the beer is transferred to the secondary fermentation tank (or maturation tank) to further develop flavor and aroma during this stage, which can last for several months. Different types of beer (such as lager and ale) have different temperature requirements, and brewers need to adjust accordingly according to the type of beer.
Winemaking
Winemaking usually uses temperature-controlled fermentation, with the temperature maintained at 12-18°C to protect aromatic substances. The fermentation tanks for red wines are usually larger, allowing the wine to fully contact the grape skins to extract color and tannins, and the fermentation temperature is generally between 20-30°C. Some high-end wines are fermented in oak barrels to further enhance their flavor and complexity.
Sake Brewing
The sake brewing process involves simultaneous saccharification and fermentation, and uses specialized fermentation tanks to ensure the smooth progress of the process. Sake fermentation has high requirements for temperature and humidity, and usually needs to be carried out in a low temperature and high humidity environment to improve the fermentation effect.
