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You’ve probably seen a stainless steel wine tank before. In fact, you walk right by them on most winery tours. Stainless steel tanks are popular in winemaking because they are durable, easy to clean and temperature controlled. You can ferment and/or age wines in stainless steel, depending on the style of wine you're trying to achieve.
Stainleess steel tanks are fairly straightforward vessels, but they do have a lot of moving parts. Have you ever wondered what all of the ports and levers are for? If so, here’s the scoop:
The swirling patterns along the side of the tank are glycol channels. Glycol is a viscous liquid that can be chilled well below 32 degrees without freezing. We typically chill our glycol to a temperature of 25 degrees. As it flows through the channels around the jacket, the cold glycol chills the wine to a desired temperature. We can control the wine temperature with a thermostat (the little box on the right) that regulates the glycol. Temperature level plays a major role in shaping fermentations as well as the aging environment.
When new wine is placed in a tank, natural solids settle to the bottom and become what is known as “lees.” The lees can be fairly thick at the bottom of the tank, so when you want to rack (ie: transfer) the wine, you start by hooking up the hose to the higher valve on the left, known as the racking valve, to make sure you’re not sucking out a bunch of lees.
Once you’ve racked wine via the racking valve, you can open the upper racking door. That allows you to peer in and see how much more wine you can manually skim off the top of the lees.
This gives you access to the inside of the tank for cleaning and removing lees. Come on out, we could use a hand!
The bottom valve is used for filling an empty tank.
The tiny little valve protruding on the right of the tank allows you to quickly draw a sample of wine for evaluative purposes.