Tank-in-Place

There are several types of tank-in-place operations:

• Temperature management

  Temperature management, such as heat, chill, and heat exchange, is used to obtain optimum fermentation for fining or to maintain stability.

• Cap management

  Caps, for example, pump over, punch down, aerate, and tub and screen, are formed in a red fermentation vessel by the separation of the floating grape skins from the juice. Cap management involves the mixing of the cap and the juice to increase the skin exposure.

• Stabilization

  Use stabilization, for example, heat, cold, or pasteurize, to ensure that sediment does not drop out of the bulk material if it becomes subjected to unusual heat or cold during the transport, storage process, or in the bottle.

• Mix

  Use equipment such as a propeller or pump to mix juice or wine in a tank.

• Tank Relocation

  Tanks, portable vessels, puncheons, casks and bins may need to be moved from one location to another within a facility. Relocation can occur during any operation or as a separate operation.