Case Study: Washington Winery Installs Self-emptying Tanks
Self-cleaning, "no-entry" tanks reduce confined space issues and efficiently drain free-run juice away from pomace, reducing excessive tannins.
by Andy Perdue
Nov 2013 Issue of Wine Business Monthly
It’s a problem every winery faces: how to efficiently move pomace from red wine fermenters to the press without endangering workers or compromising the wine. The industry answer has been passive steep-bottom tanks, which use gravity and wine to move pomace from tank to press then drain the juice off before pressing. Santa Rosa Stainless Steel in Santa Rosa, California, for instance, recently built some steep-bottom tanks for Bedrock Wine Co. in Sonoma. “Those are about the steepest...
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