Guide
Tank washing for wine producers
Cleaning tanks through fermentation, stabilisation and ageing.
Dasic offers a range of cleaning technologies for the wine industry, each selected to give the best possible clean while minimising production downtime and waste effluent.
There are several CIP applications within winemaking. Once crushed, grapes go through primary fermentation, after which the wine is held in tanks for cold and heat stabilisation.
Initial fermentation
The mixers and screens used in some tank designs make cleaning challenging, and positioning the tank washing machines is critical for a full clean.
Cold stabilisation
Usually carried out in large stainless steel tanks of up to 80,000 litres to reduce tartrate crystals. The wine is held close to freezing for one to two weeks, and the crystals stay on the tank surfaces when it is drained. Complete washing and sterilisation is vital before the next batch.
Secondary fermentation and bulk ageing
This takes three to six months in large stainless steel tanks or traditional oak barrels, depending on the taste the winemaker wants. Afterwards the tanks are fully rinsed, caustic washed and hot water rinsed.
Dasic equipment for this application
Not sure which machine fits? Tell us about your vessel and we’ll recommend a set-up.
Not sure which machine fits your tank?
Answer a few questions about your vessel and cleaning conditions and we’ll point you to the best-fit options.