One thing that plays a big part in the fermentation process of wines is the wine fermentation container you keep the drink in. This will affect everything about the drink including the taste, texture, and fragrance of the drink.
As there have been more and more tech advancements, winemakers can now choose from a wide range of fermenting containers. Each variety has special qualities that suit various wine types. This article examines the benefits of six popular varieties of wine fermenting containers.
Six Common Types Of Wine Fermentation Containers
1. Stainless Steel Tanks
The tough characteristics of stainless steel make it a top choice for wine fermentation. They are durable, adaptable, and do not let anything inside from the environment. This ensures that the true flavor of the grape seeps into the wine. Such containers are also easy to clean. Another big plus is that they have cooling systems in them which are a must for wines that need temperature control like white and red wines.
2. Oak Barrels
Oak barrels have been the standard for winemaking for the past several decades. Oak gives the wine distinctive flavors like toast, spice, or vanilla, which makes it more complex. Red wines and fuller-bodied whites like Chardonnay, which gain from the delicate oxygen exchange and tannins added during fermentation, are especially well-suited for barrels. However, because of their high cost and small volume, they are less feasible for large-scale manufacturing and need careful maintenance.
3. Concrete Tanks
A compromise between oak barrels and stainless steel is provided by concrete tanks. Like oak, they have a somewhat porous surface that permits little oxygen exchange without adding flavors. They are, therefore, perfect for wines that need to blend complexity and freshness.
There are many different designs of concrete tanks, including the well-liked egg-shaped type. Egg tanks’ curved sides encourage natural convection currents, which improve lees integration and result in wines with a richer mouthfeel and creamier texture.
4. Clay Amphorae
Natural and artisan winemakers are using clay amphorae, an antique winemaking vessel, again. Usually unlined, these containers allow for micro-oxygenation in a manner like to that of oak barrels, but without the addition of oak tastes.
Amphorae are frequently employed for natural wines or those that want to highlight the terroir and grape’s unadulterated character. Because they need to be handled and maintained carefully, they work best with small-batch wines.
5. Plastic Fermenters
An affordable option for you is a plastic fermenter. This is because they are lightweight, easy to clean, and portable too. However, one drawback is that they are not as strong as other options and if not properly sealed, may let in unwanted oxygen. And because of these limits, plastic fermenters are less common for professional use and only bought for short-term work.
6. Open-Top Fermenters
Red wine fermentation frequently uses open-top fermenters, which may be constructed from a variety of materials such as plastic, concrete, or stainless steel. Because of their open form, they can be manually punched down and the cap—the sediments and grape skins that float to the top during fermentation—may be easier managed.
To extract color, tannins, and taste from the grape skins, this type of fermenter is perfect. To avoid contamination and excessive oxygen exposure, however, close observation is necessary.
Conclusion
Every kind of wine fermenting container has special benefits and is appropriate for particular winemaking objectives and types. Oak barrels offer complexity and texture, while stainless steel tanks are ideal for accuracy and neutrality. Clay amphorae appeal to natural wine lovers, while concrete tanks strike a balance between freshness and depth. While open-top fermenters are essential for making red wine, plastic fermenters offer a more affordable alternative. Winemakers may choose the ideal instrument for creating outstanding wines by being aware of the features of each container.
