Issue link: http://read.dmtmag.com/i/333548
5 0 V I N E YA R D & W I N E RY M A N A G E M E N T | J u l y - A u g 2 014 w w w. v w m m e d i a . c o m + A new red-wine fermenter automates pomace removal to improve efficiency and worker safety. + Clean-in-place (CIP) fer- mentation tanks at UC Davis were designed to improve cleaning efficiency with reduced use of water and chemicals. + Square or cube-shaped tanks can offer space effi- ciency benefits. + Interior tank surface smoothness levels can affect sanitation and micro- bial contamination. AT A GLANCE BY TED RIEGER, SENIOR FEATURE EDITOR Automation and design innovations help save space and resources tainless steel fermentation tanks have been standard equip- ment in wineries for more than 40 years. The industry con- tinues to innovate and customize stainless steel tanks for specialized uses based on size, shape and operational efficiency. In addition, tank users and manufacturers are paying more atten- tion to interior tank surface finishes and smoothness levels in order to prevent microbial contamination and make cleaning and sanitizing more efficient. Three recent installations of new tanks highlight innovative designs for automated red-pomace removal, a clean-in-place (CIP) tank cleaning system, and the use of square tanks for more efficient space utilization for small-lot fermentations. SELF-EMPTYING RED WINE FERMENTER Spokane Industries in Washington state introduced its CleanSweep stainless steel tank in 2013, an automatic self-emp- tying red-wine fermenter available in capacities ranging from 5,000 gallons to 30,000 gallons. The tank design and operation improve worker safety by eliminating the hazard of confined- space tank entry and exposure to carbon dioxide for workers during the pomace removal process. Automated removal also eliminates potential worker injury from the manual use of shov- els, and improves processing efficiency and tank turnaround time during crush. NEW WINE TANKS PROVIDE EFFICIENCIES