fermentation tank France

...30-liter fermentation tank made of plastic. Delivered with a tap and airlock. Round plastic fermentation tank 30 l. with tap and airlock. REF:TONFP030 Dimensions: 40x36 cm WARRANTY: 24 MONTHS Main material: plastic Color: white Capacity (l.): 30 Diameter: 40 cm Height: 36 cm Net Weight: 2 kg...

...Commentary Property located in the municipality of Soussans adjacent to Château Margaux. Vinification: Mechanical and manual harvesting with a double sorting process. The vinification is done in a traditional manner, with the entire fermentation area temperature-controlled. Aging: One year in tank with the addition of staves. Tasting Color of a dark red evocative of beautiful density, the nose...

...TECHNICAL SPECIFICATIONS - Reference 007192 - Vertical cylindrical tank with flat bottom, 4% slope - Air conditioning: -- Top of the shell: 4.6 m2 -- Bottom of the shell: 4.1 m2 - Off-center chimney at the front, diameter 302 + elbow fitting for drain (drain not supplied) + elbow fitting with stainless steel vent flap with cap and chain - Autoclave door 307x442 with neoprene seal - Total drainage...

...Open stainless steel tank with reinforced edge (edge width 45 mm) Capacity 530 liters Removable PE base for handling by forklift on 2 sides Interior finish III d / 2 R (bright annealed) & exterior corked Diameter of the shell 820 mm Total height 1315 mm with base 01 male connection 40 Reinforced Mâcon, angled, for fixing a stirrer (see accessories) Domed bottom with total drainage channel Total drainage connection with square flange 100 x 100 (valve not included) Reference: DCM0530...

...Grapes: Sciaccarellu and Niellucciu (40/60) 15 years 25 hl/hectare Harvest: manual (10,000 bottles) Vinification: without sulfites. Partially destemmed harvest, temperature-controlled stainless steel tank Fermentation and yeast addition. Fermentation at 24 to 28°C. Daily punching down and air pumping over. Maceration for 4 to 5 weeks depending on the grape varieties for this vintage. Racking and...

...Grapes: Grenache 95%, Carignan 5% Vine Age: 15 years Terroir: Clay-limestone Harvest: Machine Tasting: • Color: Very pale pink • First nose: Intense, citrus (grapefruit) and floral • Second nose: Vine peach • On the palate: Fresh, elegant, round • Good length Food/Wine Pairing: • Dishes with southern accents • Salad, Grilled foods Aging: 2 years Vinification: Direct pressing. Musts quickly cooled to preserve aromas. Natural cold settling. Fermentation in tank at 16°C for optimal freshness and fruitiness. Aging on fine lees until bottling.

...White Rhum Krassel | Oaxaca – Mexico – 0.7-liter bottle 55% | Pure juice white rum ("agricole" type) Variety of cane: java | Slow fermentation in pine wood tank | Double distillation in traditional still Origin: Rio Blanco – Oaxaca – Mexico Producer: Krassel family Tasting notes: On the nose, this rum reveals itself very quickly. The attack of the cane is very sweet and slightly spicy. After a...

...Creation of tank plans by us, and monitoring of manufacturing until commissioning on site. Tanks for winemaking, fermentation, and storage.

...Crémant d'Alsace is a sparkling wine produced using the traditional method. After an initial fermentation in tank, the wine is bottled to undergo a second fermentation that gives it its effervescence. Average aging duration on the lees: 18 months. Ideal for receptions, to be served as an aperitif or throughout a meal. Grapes: 100% Pinot Noir Precipitation: 550 mm/year Aging: 8 to 9 months in century-old barrels Alcohol: 12% Serving temperature: 5-7°C Aging potential: 3 years...

...{"Appellation":"CHAMPAGNE","Grapes":"65% Chardonnay and 35% Pinot Meunier","Volume":"750 ml","Color":"pale yellow, fine and regular bubbles","Soil":"Clay-limestone","Alcohol":"12.5%","Palate":"Notes of citrus, white-fleshed fruits","Advice":"Best enjoyed as an aperitif or throughout the meal. This cuvée will enhance the simplest dishes and elegantly highlight the finest ones. Serve between 6 and 8 °C.","Vinification":"10 months in tank and 14 months for the secondary fermentation"}...

... in tank to harmonize the full potential of the barrels.\n\nTASTING\nA red wine with an intense and deep color. The nose is complex, featuring red berries, gingerbread, and vanilla notes. The palate is powerful and elegant, supported by finely wrapped tannins. With exceptional length and depth, ripe red berries, white pepper, blonde tobacco, and toasted notes generously structure this wine.\nFOOD...

... même des vins liquoreux. Les teneurs en sucre des baies peuvent atteindre des niveaux élevés tout en conservant une acidité importante. C'est ce qui permet d'obtenir des vins particulièrement bien équilibrés, puissants et amples (avec beaucoup de gras et de volume). Les arômes sont typiques, complexes et intenses (fruits secs, noisette, grillé, fruits exotiques, beurre, etc). Le Chardonnay B se prête également bien à l'élevage et à la fermentation en barrique. Aptitudes culturales et agronomiques Le Chardonnay B est taillé généralement à longs bois. Cependant dans les zones climatiques favora...

...The harvest is done by hand. For this Cuvée, we only select the first presses of our best cuvées. A fermentation in tank only during the first alcoholic fermentation for about 3 months, followed by bottling with our second fermentation to create fine bubbles. Then, a minimum aging on racks for 1 year is required for optimal quality. Food/Wine Pairings: The Blanc de Blancs will ideally...

...","Alcohol Content":"11.5°","Vinification":"Maceration for 15 days followed by gentle pressing for 3 hours. In tank, malolactic fermentation carried out. Aging on fine lees for 12 months in old cask.","Oenologist's Advice":"Serve between 14 and 16°C"}...

From analyzing your products, providing advice on development, winemaking, and distillation, to addressing your needs for oenological products and small laboratory equipment, we strive to offer you the best services. The Cognac Oenology Laboratory, accredited by COFRAC since 1996, supports numerous trading and production companies in the wine and spirits sector throughout their purchasing, manufac...

...{"VINIFICATION":"Reasoned viticulture\nCold pre-fermentation maceration, Fermentation at 18°C\nFermentation and aging on lees in oak barrels (228 L) for 30% of the blend (8 months)\nAging on lees in tank for 70% of the blend (5 months)","CONSERVATION":"To be enjoyed now or within 3 to 5 years","TASTING NOTES":"The nose expresses indulgent notes of candied lemons and exotic fruits, pineapple and...

...IGP Chardonnay Cuvée O'Vent Domaine du Moulin de l'Horizon Color: White Grape Variety: 100% Chardonnay Vinification: Gentle pneumatic pressing and cold settling. Controlled alcoholic fermentation between 16 and 17 °C. Aging: Tank. Bottling: At the estate. Volume: 75 cl Tasting: A fresh and light Chardonnay with beautiful minerality, a very refreshing wine. Aging Potential: 1 to 2 years. Food & Wine Pairing: Ideal as an aperitif with scallops. Volume: 75 cl Color: White...

... good sun exposure leading to a good maturation of the grapes. GRAPE VARIETIES Merlot 80% Cabernet Sauvignon 20% WINEMAKING The wine is made with a traditional vinification, starting with a prefermentation cold maceration during 2 to 3 days and then followed by the alcoholic fermentation combined with a warm maceration during 2 to 3 weeks at controlled temperatures, in order to extract the optimum level of flavors, color and tannins. The wine is then aged in tank until the bottling which takes place in the castle.

...The mobile belt elevator allows for the feeding of fresh harvest to presses, destemmers, sorting tables, fermentation tanks..., to supply macerated harvest to presses, and to evacuate stems from destemming and dried pomace. Mobile belt elevators Delta TR 300 and TR 400 Technical specifications: . Open frame made of stainless steel 304 L – folded sheet thickness 20/10 – sandblasted, allowing...

... fermentation tanks. To assist you in your agri-food project, Labo Kit provides a multitude of kits tailored to your industry, offering you a customized solution that fits your production characteristics. Easy to install and clean, our bespoke kits, phytosanitary rooms, and modular insulated shelters will meet all your criteria. Insulated sandwich panels are a functional concept that addresses your...

... into the press. The juice obtained, called must, is taken down to the cellar after sedimentation and placed in barrels, where alcoholic fermentation will take place. For red wines, the grapes are partially destemmed (the goal being to separate the berries from the stems); they then macerate in a tank (preferably wooden) for a week or more depending on the vintage. This phase allows for the extraction of tannins and color contained in the grape skin. When the tanks reach a temperature of around 16-18°C, the activity of the yeasts begins and alcoholic fermentation starts.