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'''Stainless steel tanks''' are widely used in modern [[winemaking]] for the [[fermentation]] and [[storage]] of wine. Their rise since the mid-20th century has transformed [[cellar practices]], offering winemakers precise control over [[temperature (wine)|temperature]] and hygiene, and providing an alternative to traditional vessels such as [[oak barrel]]s and [[concrete tanks]].<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

== Background ==  
The introduction of stainless steel into winemaking began in the 1950s and 1960s, coinciding with advances in industrial fabrication and refrigeration.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref> Stainless steel rapidly gained favour, particularly in regions producing aromatic [[white wine|white]] and [[rosé wines]], where maintaining freshness and avoiding [[oxidative spoilage]] were priorities. By the late 20th century, stainless steel tanks had become standard equipment in wineries around the world.<ref>Jackson, ''Wine Science: Principles and Applications'', Academic Press, 2020.</ref>

== Characteristics ==  
Stainless steel is valued in winemaking for its inertness: it does not impart [[flavour]] or [[aroma]] to the wine. This distinguishes it from wood, which contributes [[tannins]] and secondary [[notes]]. Tanks are also easy to clean and resistant to corrosion, helping to reduce the risk of [[microbial spoilage]].<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref>  

Many tanks are fitted with cooling or heating jackets, allowing winemakers to regulate fermentation temperatures with great precision. This control is especially important for preserving delicate aromatic compounds in white and rosé wines. Tank size can vary dramatically, from a few hundred litres in small artisanal wineries to more than 100,000 litres in large-scale operations.<ref>Zoecklein et al., ''Wine Analysis and Production'', Springer, 1999.</ref>

== Use in winemaking ==  
Stainless steel tanks are used in every stage of [[vinification]], but are particularly associated with fermentation and short- to medium-term storage. They are favoured for producing crisp, fruit-driven styles where varietal expression is prioritised. [[Temperature]] control allows winemakers to conduct slow, cool fermentations, enhancing aromas in grapes such as [[Sauvignon Blanc]], [[Riesling]], and [[Albariño]].<ref>Ribéreau-Gayon, Dubourdieu, Donèche & Lonvaud, ''Handbook of Enology'', Wiley, 2006.</ref>  

Although especially dominant in white and rosé winemaking, stainless steel is also widely used for [[red wines]], either for [[primary fermentation]] before transfer to [[barrel]], or increasingly as the sole fermentation and [[maturation]] vessel in styles that emphasise fruit purity.  

In comparison with other containers, stainless steel provides no [[micro-oxygenation]], unlike oak or clay amphorae. As a result, wines fermented or stored exclusively in steel often retain brighter [[acidity]] and fresher fruit character, but may lack the textural [[complexity]] associated with oxidative [[ageing]].<ref>Stevenson, ''The Sotheby’s Wine Encyclopedia'', DK, 2011.</ref>

== See also ==  
* [[Oak barrel]]  
* [[Concrete tank]]  
* [[Amphora]]  

== References ==  
{{reflist}}  

[[Category:Winemaking equipment]]  
[[Category:Wine production]]