Caw Tank Kev Muag Khoom

Ib lub roj fermentation tank yog lub nkoj siv nyob rau hauv winemaking los tuav cov kua txiv hmab txiv ntoo (yuav tsum) thaum lub sij hawm cov suab thaj rau hauv cawv thiab roj carbon dioxide. Cov tso tsheb hlau luam no tuaj hauv ntau cov ntaub ntawv, qhov ntau thiab tsawg thiab tsim qauv, txhua tus cuam tshuam cov cawv txiv hmab txiv tsw, tsw qab, thiab zoo.

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Khoom Taw qhia

Caw Tank Kev Muag Khoom

A Caw Tank Lub Termentation TankYog lub nkoj siv nyob rau hauv winemaking los tuav cov kua txiv hmab (yuav tsum) thaum lub sij hawm cov poov xab hloov cov suab thaj ua si rau hauv cawv thiab roj carbon dioxide. Cov tso tsheb hlau luam no tuaj hauv ntau cov ntaub ntawv, qhov ntau thiab tsawg thiab tsim qauv, txhua tus cuam tshuam cov cawv txiv hmab txiv tsw, tsw qab, thiab zoo.

Kev teeb tsa ntawm cov cawv fermentation tank

Caw hom	Tank hom	Qho so	Fermentation Style
Suvignon blanc	Stainless hlau	14 Qib (57 degree f)	Txias, qeeb, tsis muaj kev sib cuag
Cabernet saunigon	Qhib-Sab saum toj stainless hlau	28 Qib (82 Qib F)	Twj-OVERS, txuas ntxiv maceration
Nab qa dej	Tsob ntoo qhib	18 DEGREE (64 DEGURG F)	Malolactic Fermentation, Lees Stirring
Ntuj Txiv Kab Ntxwv Txiv Kab Ntxwv	Tus kho amphora	Ambient (~ 20 degree)	Daim tawv-tiv toj, Tshuav Fermentation

Chaw ua uas tsis tau haus

Chaw ua uas tsis tau haus	Stainless Hlau Tank	Tsob ntoo qhib	Pob Zeb Ua Tank	Amphora (av)
Lub peev xwm	500L – 50,000L+	225l (barrique) - 5, {2}} l	1,000L – 20,000L	100L – 2,000L
Tswj Qhov Kub	Yog (Jacketed txias)	Txwv (passive)	Nruab Nrab (Thermal Mass)	Tsis muaj (ambient)
Cov pa oxygen	Tsawg kawg (kaw)	Kev Ntsuas (Micro-Oxygenation)	Me ntsis (ntxeem tau)	Kuj sib txawv (nyob ntawm cov foob)
Fermentation Hom	Liab \/ Dawb \/ Rosé	Feem ntau cov liab & chim-laus dawb	Reds, Whites, Txiv kab ntxwv ntsuab	Txiv kab ntxwv \/ Ntuj Wines
Tu \/ txij nkawm	Yooj yim (tsau tshuaj)	Nyuaj (yuav tsum tau muab cub)	Moderate (Acid Ntxuav)	Nyuaj (ntxeem tau)
Lub neej	20+ xyoo	3-5 siv (barels)	50+ xyoo	Taus (sib txawv)
Cov Kev Siv Ntau Yam	Kev Lag Luam Wineries, Ncaj Ncees Tswj Tswj	Hwm Reds (Bordeaux, Rioja)	Ntuj cawv, rhône styles	Txheej-style Wines

Q&A

Wine Fementation Tank:

Q: Lub hom phiaj tseem ceeb ntawm lub cawv fermentation tank yog dab tsi?
A: Txhawm rau muab cov tshuaj pleev ib puag ncig uas cov poov xab hloov cov txiv hmab txiv ntoo nyob rau hauv dej cawv, CO₂, thiab tsw qab.

Q: Dab tsi yog qhov txawv ntawm fermenting liab thiab dawb cawv rau hauv cov tsheb hlau luam?
A:

Caw liab: Fermented nrog tawv (qhib cov tso tsheb hlau luam rau kev tswj hwm CAP).

Dawb Caw: Fermented tsis muaj tawv (kaw cov tsheb hlau luam ntawm temper txias).

Q: Koj puas tuaj yeem ferment caw hauv txhua lub thawv?
A: Technically yog (piv txwv li, cov khoom noj-qib yas), tab sis cov ntaub ntawv zoo li cov hlau stainless, ntoo qhib, lossis pob zeb ua tau zoo rau kev tswj hwm zoo.

2. Tank Cov Khoom Siv

Q: Vim li cas cov hlau stainless feem ntau cov khoom siv tank?
A: nws yog inert, yooj yim los ntxuav, thiab tso cai rau kev tswj qhov kub kom zoo-tagnrho rau khaws cia cov txiv hmab txiv ntoo tshiab.

Q: Thaum twg Winemaker siv Oak hloov ntawm cov hlau stainless?
A: Rau Wines xav tau Oxidatter Axiding (piv txwv li, chardonnay, rioja reds) lossis tannin \/ vanilla sau ntawv.

Q: Puas yog cov pob zeb ua tsheb thauj khoom zoo dua rau qee yam cawv?
A: Yog-lawv nyob nraum lawv nruab nrab (zoo li hlau) tab sis tso cai hloov cov pa oxygen, loj rau Syrah lossis cawv txiv hmab.

3. Kub & Fermentation tswj

Q: Vim li cas thiaj li tswj qhov kub tshaj plaws thaum fermentation?
A: Lub siab Temps tuaj yeem tua cov poov xab lossis tsim cov khoom siv hloov chaw; Cov Temps qis dua fermentation. Qhov zoo tagnrho ntau:

Ntsiab: 12-18 Degree (54-64 degree f)

Liab: 25-30 degree (77 - 86 degree f)

Q: Yuav ua li cas txias khaub ncaws ua haujlwm?
A: glycol \/ dej circulates dhau ntawm lub tsho sab nraud kom tswj cov Temps ruaj khov.