What is the difference between a fermentation tank and a wine storage tank

There are clear differences between fermenters and wine storage tanks in terms of shape, material, size and use.

1.Shape: Wine tanks are generally cylindrical or square in shape, while fermenters are usually round and sometimes conical in shape.

2.Material: Wine storage tanks can be made of different materials such as stainless steel, fiberglass, glass, etc., while fermentation tanks are usually made of stainless steel.

3.Size: Storage tanks are usually larger in volume and can reach thousands of cubic meters, while fermentation tanks are relatively smaller, generally under 10 cubic meters.

4.Usage: Wine storage tanks are mainly used to store alcoholic beverages that have been brewed to maintain their freshness and quality, and usually have good sealing performance to prevent the effects of oxygen, humidity and odor.

Fermenters, on the other hand, are mainly used during the fermentation phase of the brewing process to provide a suitable environment to promote yeast activity and transform the sugars in the wine, which are characterized by good air permeability for the yeast to absorb the oxygen required for action, and need to have appropriate temperature control to keep the yeast moving within the ideal temperature range. In addition, due to the carbon dioxide produced during the fermentation process, the fermentation tank usually needs to be leak-proof to prevent the wine from leaking.

In summary, there are significant differences between fermentation tanks and wine storage tanks in many aspects, and you need to choose them according to your own production needs and material characteristics.

The fermentation tank requires thermal insulation and heating, cooling conditions, aeration conditions, stirring conditions, observation ports, discharges, and feed ports. Wine storage tanks are either steel, wood, ceramic. As long as you can put wine, and it doesn't leak and doesn't react with wine.

Summary. The difference is significant.

Beer is fermented at a low temperature, and the fermentation tank has an insulation layer, generally a sandwich tank, and to keep it low, there must be a refrigeration system. Alcoholic fermentation tanks have a conical bottom. The cooling and accumulation can meet the cooling requirements of the process, and the bottom part of the cone is also equipped with cooling parts to facilitate the settling and preservation of yeast.

Moreover, the tank itself is insulated, which greatly reduces cooling consumption.

What is the difference between a beer fermenter and an alcoholic fermenter?

The big difference is that beer is fermented at low temperature, and the fermentation tank has a coarse insulation layer, which is generally a sandwich tank, and to keep it low, there must be a refrigeration system. Alcoholic fermentation tanks have a conical bottom. The cooling and accumulation can meet the cooling requirements of the process, and the bottom part of the cone is also equipped with cooling parts to facilitate the sedimentation and preservation of the fermented mother.

Moreover, the tank itself is insulated, which greatly reduces cooling consumption.

Are there any other differences?

In fact, there is an extra layer of insulation.

Everything else doesn't make much difference.

Is there no insulation in the alcohol fermenter?

The alcoholic fermentation tank has a conical bottom with cooling parts.

The difference between beer sake tank and fermentation tank is:

1. Different uses.

Sake tank: Sake tank is mainly used to clean beer, self-brewing beer equipment, beer tank, more used in the beer industry, a kind of sake tank in the wine industry is generally referred to as a wine storage tank, large wine storage tank has a volume of 5t. It is also in the volume of 1-2t compactly.

Fermenter: An industrial device used for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plates, and its volume is from 1m to hundreds of m. In the design and processing, attention should be paid to the structure is tight and reasonable.

2. The shape and structure are different.

Sake tank: a cylinder with a conical bottom, usually made of stainless steel with polyurethane insulation, temperature control by refrigerant (usually alcohol-water) in a jacket around the tank, usually cooling in 2 or 3 stages, depending on the size of the tank. Temperature control is dispensable, usually there is no need to use this method for sake turnover speed, and there is basically no temperature control for sake tanks in breweries in southern cities in China.

Fermenter: mirror polishing of the surface of the inner tank (roughness RA; The inlet and outlet nozzles, sight glasses, manholes and other process openings and inner tank welds are all made of stretching flanging process, arc through the code, smooth and easy to clean, no dead ends, to ensure the reliability and stability of the production process, in line with the requirements of "cGMP" and other specifications.

Maintenance of fermenters

1. If the joint between the inlet pipe and the outlet pipe leaks, when the tightening joint does not solve the problem, the packing should be added or replaced.

2. The pressure gauge and safety valve should be checked regularly, and if there is a fault, it should be replaced or repaired when it is blind.

3. When cleaning the fermentation tank, please brush it with a soft brush, and do not scratch it with a hard tool to avoid damaging the surface of the fermentation tank.

4. The supporting instrument should be calibrated once a year to ensure normal use.

5. Electrical equipment such as electrical appliances, instruments, and sensors are strictly forbidden to be in direct contact with water and steam to prevent moisture.

6. When the equipment is out of use, it should be cleaned in time and drained of the residual water in the fermentation tank and each pipeline; Loosen the lid and handhole screws of the fermenter to prevent permanent deformation of the sealing ring.

7. Carbon steel equipment such as operating platforms and constant temperature water tanks should be painted regularly (once a year) to prevent corrosion.

8. Check the oil level of the reducer frequently, if the lubricating oil is not enough, it needs to be increased in time.

9. Replace the lubricating oil of the reducer regularly to prolong its service life.

10. If the fermentation tank is not used temporarily, the stool needs to empty the fermentation tank and drain the remaining water in the tank and each pipe.

The difference between beer sake tank and fermentation tank is:

Sake jar: A jar for storing fresh sake. Sake tanks are mainly used to clean beer, self-brewing beer equipment, beer tanks, more used in the beer industry, a kind of sake tanks in the wine industry are generally collectively referred to as wine storage tanks, large wine storage tanks have a volume of 5t.

It is also in the volume of 1-2t compactly.

Fermentation tank: refers to the device used in industry for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plate, and its volume is between 1m and hundreds of m.

In the design and processing, attention should be paid to the structure is tight and reasonable. It can withstand steam sterilization, has a certain degree of operational flexibility, minimizes internal accessories (to avoid dead ends), has high material concealment and strong energy transfer performance, and can be adjusted to facilitate cleaning and reduce pollution, which is suitable for the production of a variety of products and reduces energy consumption.

Structural characteristics of the fermenter

2.Designed according to the requirements of hygiene, the structural design is very humanized and easy to operate. The transmission is smooth and the noise is low.

3.Suitable diameter-to-height ratio design, customized mixing device on demand, energy saving, good mixing and fermentation effect.

4.Mirror polishing of the inner tank surface (roughness RA; The openings of each inlet and outlet nozzle, sight glass, manhole and other processes are made of stretch flanging process arc transition, which is smooth and easy to clean without dead angles, ensuring the reliability and stability of the production process and meeting the requirements of "cGMP" and other specifications.

Wine fermentation tanks are now generally made of 10-20 cubic meters of food-grade stainless steel tanks above No. 304, which are equipped with serpentine circulating cooling equipment (coils).

It is a process in which yeast participates in the conversion of sugar into alcohol and carbon dioxide. Another by-product of this process is heat and flavor substances. If the outside temperature is below 5, alcoholic fermentation cannot begin.

At the right temperature, alcoholic fermentation stops when all the sugars are depleted, or when the alcohol is too high (usually 15 degrees) and the yeast dies. If the sugar or yeast has been depleted, alcoholic fermentation will also stop. If the temperature reaches 35-38, the winemaker can stop the alcoholic fermentation in a number of ways, such as adding sulfur dioxide to kill the yeast; Or add some alcohol to raise the alcohol content of the wine to 15 degrees; Or strain out the yeast after cooling the wine.

If the sugar concentration is high at the beginning of alcoholic fermentation, alcoholic fermentation will not be possible (e.g. fermentation of sweet wines). In general, the winery will break the grapes before adding yeast for alcoholic fermentation. One of the most important yeast strains is Saccharomyces cerevisiae, as it tolerates high levels of alcohol and sulphur dioxide and can add aromas to wine.

Many producers add sulphur dioxide to suppress the amount of ambient yeast and use artificially cultivated yeast strains instead. Although external yeast can enhance the aroma of wine, this yeast is rarely controlled by the winemaker. Worst of all, some unsuitable yeasts can produce some unpleasant aromas, which can eventually lead to the unsellable wine.

By using selected cultured strains, winemakers can better control alcoholic fermentation, and they can select yeast strains according to their desired flavor profile. When the outside yeast is controlled by sulphur dioxide, the winemaker will add a few selected yeast strains that can quickly control the alcoholic fermentation. Some winemakers believe that using only one type of yeast reduces the complexity of the wine's flavor.

Temperature control is very important for winemaking, as heat is generated during fermentation, and an excessively hot environment can cause yeast to die. Low fermentation avoids the loss of some delicate aromas and promotes the development of fruity flavors in white wines. Higher fermentation temperatures are often associated with "savory" flavors and are important for both color maceration and tannic extraction.

The temperature of the fermentation tank (fermentation vat) is monitored to ensure that fermentation takes place at the right temperature. Precise temperature control is important for the quality of the final wine.

Temperatures that are too high or too low can affect or stop fermentation, so temperature control is important. White wines are fermented at a lower temperature than red wines, in order to make the wine's aromas appear more delicate. In order to extract the color and tannins from the skins more quickly, red wines are fermented at a slightly higher temperature than white wines.

The wine fermentation tank is 60 catties, and a maximum of 48 catties of grapes are needed to ferment the wine. You need to add 10 catties of sugar, the weight of the mixture is 58 catties, and the volume will be slightly smaller, that is, the position of 55 catties, leaving 5 catties of space, and it will not overflow when it expands during the vigorous fermentation period.

The fermentation broth is discarded and cannot be used, so it is scrapped and discarded.

Fermentation refers to the process of preparing the microbial bacteria themselves, or direct metabolites or secondary metabolites, with the help of the life activities of microorganisms under aerobic or anaerobic conditions. Fermentation is also sometimes referred to as fermentation.

The definition varies depending on the occasion in which it is used. Fermentation, which is commonly referred to, mostly refers to a certain decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that humans were exposed to earlier.

Today, it is widely used in the food industry, the biological and chemical industries. It is also the basic process of bioengineering, i.e., fermentation engineering.

Research into its mechanism and process control continues.

Yeast. Anaerobic respiration of microorganisms such as lactic acid bacteria is also called fermentation.

Fermentation is a form of biological oxidation in which chemoheterotrophic microbial cells oxidize energy organic compounds in the absence of exogenous final electron acceptors and are metabolized by endogenous (already metabolized by the cell.

The reductive phase coupling of organic compounds generally does not occur through electron transport chains containing cytochromes, etc.

on electron transport and electron transport phosphorylation, but through phosphorylation at the substrate (substrate of kinase) level to obtain metabolic energy atp; NAD, the primary electron carrier of electrons released by energy organic compounds, is regenerated in the form of NADH by directly handing the electrons to the endogenous organic electron acceptor, and at the same time reducing the latter to fermentation products (products of incomplete oxidation).

Hello, I'm from the brewery, you mean.

The fermentation broth is discarded and cannot be used, so it is scrapped and discarded.

The differences are as follows.

1. Fermentation tank refers to the device used for microbial fermentation in the slow erection industry. Fermentation tankFermentation tank is a kind of tank used to ferment dairy products and wine, and it is also a closed vessel or biological reaction device that is larger than the cultivation of microorganisms or cells.

Seasoning tank, also known as mixing tank, mixing tank, has the advantages of energy saving, corrosion resistance, strong production capacity, easy cleaning, simple structure, etc., mainly used for dairy and sugar and other elements and various drugs to stir and homogeneous.

Summary. Fermenters and extraction tanks are two different pieces of equipment that are mainly used in different processes. The fermentation tank generally refers to the equipment used in the microbial fermentation manufacturing process, which is used to contain fermented substances, microorganisms and nutrients, etc., and promotes the metabolic activities of microorganisms by controlling temperature, oxygen**, pH value and other conditions, so that fermentation substances can be processed and transformed.

Fermenters are usually constructed with an airtight or semi-closed structure to prevent the ingress of bacteria and dust in the air. Extraction tanks generally refer to equipment used in chemical or pharmaceutical manufacturing processes to extract useful substances from solids, liquids, or gases. The principle of operation of the extraction tank is to use the selectivity of the solvent to extract the substances that need to be extracted from the mixture, and then separate and purify the substances through methods such as separation and filtration.

Therefore, although fermenters and extraction tanks are both equipment used to process processed substances, they differ in terms of application scenarios, process principles and methods of use.

Can you add, I don't quite understand it.

Fermenters and extraction tanks are two different pieces of equipment that are mainly used in different processes. The fermentation tank generally refers to the equipment used in the microbial fermentation manufacturing process, which is used to accommodate fermented substances, microorganisms and nutrients, etc., and promotes microorganisms to carry out the activities of substitution by controlling temperature, oxygen**, pH value, etc., so that the fermented substances can be processed and transformed. Fermenters are usually constructed with an airtight or semi-closed structure to prevent the ingress of bacteria and dust in the air.

Extraction tanks generally refer to equipment used in chemical or pharmaceutical manufacturing processes to extract useful substances from solids, liquids, or gases. The principle of operation of the extraction tank is to use the selectivity of the solvent to extract the substances that need to be extracted from the mixture, and then separate and purify the substances through methods such as separation and filtration. Therefore, although the fermentation tank and the extraction tank are both equipment used to process and process substances, their application scenarios, process principles and usage methods are different.