Stainless steel tanks
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 and hygiene, and providing an alternative to traditional vessels such as oak barrels and concrete tanks.[1]
Background
The introduction of stainless steel into winemaking began in the 1950s and 1960s, coinciding with advances in industrial fabrication and refrigeration.[2] Stainless steel rapidly gained favour, particularly in regions producing aromatic 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.[3]
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.[4]
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.[5]
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.[6]
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.[7]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984.
- ↑ Jackson, Wine Science: Principles and Applications, Academic Press, 2020.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999.
- ↑ Zoecklein et al., Wine Analysis and Production, Springer, 1999.
- ↑ Ribéreau-Gayon, Dubourdieu, Donèche & Lonvaud, Handbook of Enology, Wiley, 2006.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, DK, 2011.