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10/10/2013
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Lecture 5 – Fermentors
Gordon Taylor and Carter Clary
Red Wine Punch Down Fermenters
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The manual punchdown
Fermentation Downunder
Bag Fermentation
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Pasco Poly KiLR-CHiLR™http://www.pascopoly.com/killerchiller/kc.html
Power Washing a Fermenter
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Cleaning the inside walls of the fermenter
Fermenters
Jacket
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Temperature Control
Fermenter
Racking Door
Sampling Valve
Temperature Control
Glycol Jacket
Racking Valve
Drain Valve
Cleanout Door
Pomace in a Fermenter
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Racking Door
Top of Tank
Open Top Fermenter
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Open Top Fermenters
Punchdown
Punchdown
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Punchdown
DeFranceschi Punchdown
DeFranceschi Pumpover
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Catwalk and Cone Top Tanks
Rotary Fermenter
Storage Tanks
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• Minimize headspace whenever possible.• Have variety of tanks to accommodate variations.• Managing fermentation.• 40,000 lb truckload = 4,500 gal juice/must = 225
gal/ton?• [other sources say 150 - 175 gal/ton] • 20% headspace for whites• 30% headspace for reds• 4,500 gal 5,000 gal w/ 500 gal headspace• 4,500 gal 3,000 + 2,000 gal partial w/ 500 gal
headspace – fill your bigger tanks first so you have the largest headspace over the smallest amount of wine.
• Assume a 16ft (h) x 3ft (dia) tank with a 4in in offset bottom (ob).
• Height (ht) = 16ft = 192in• Cylinder Height (ch) = 192 – 4in = 188in• Diameter (D) = 3ft = 36in• Radius = D/2 = 36in/2 = 18in• Total Tank Vol = (πr2ch) + ½(πr2ob)
= π x 324 x 188 + ½ π x 324 x 4= 191,264in3 + 2034in3
= 193,298in3
• 193,298in3 ÷ 231in3/gallon = 837 gal• 837 gal / 192in = 4.36 gal/in• Accounting for Slanted bottom…