La Garde fermentation tanks

La Garde provides fermentation tanks that help the operation and the quality of the wine making. Here are some facts and advantages about our tanks:
• Huge increase of the contact surface area
It provides a better fermentation process ( a better extraction of the tannins, the color and the flavor of the skins during fermentation); In a winery where quality of the wine matters, good winemaking techniques and experts will emphasize the importance of the Ratio 1:1. That ratio is a reference of the contact surface area provided by a tank for of a certain volume of wine. As such, it is the pursuit of getting the best extraction for the juice out of the cap of must. It also provides a manageable thickness of the cap which is makes it easier to blend with the juice.
• Space optimization of the floor layout
With the efficiency of a rectangular shape, you can reduce up to 40 percent of the space needed to produce your wine while keeping the perfect ratio for your tanks. Reducing the space results on energy, operation and maintenance savings which as a direct impact on your yearly fix costs.
• Needs less water to clean them
Due to the hand polish, 90 pecent saving on water needs for cleaning according to Rodney Strong’s winemaker Justin Seidenfeld; The inside of each of our tank is seamless. Also the walls are polished by hand to reduce the roughness of the walls to a minimum. So when you clean the tanks with water, all the tartaric residues and others are just sliding down the wall and it takes only minutes to clean the tank compare to hours for other tanks. Here you save on water and man-hour for operation and maintenance, year after year.
• Less energy for cooling and higher cooling efficiency
The La Garde tanks’ cooling jackets are very efficient. Due to their fabrication, they are wider and larger than dimpled jackets. There is less head loss when the glycol flows through them. Therefore, you also need less pressure to make them work efficiently. (20 psi instead of over 50 psi for others). The small headloss and faster flow mean that you get a better cooling transfer into the tanks and a more accurate control over the temperature. Less pressure means less energy to spend to cool the tanks and therefore big saving on that process as well.
All of the above reduces the operation cost year after year (less water to clean, less man-hour for cleaning, less energy for cooling) and produce a wine of high quality.
For more information visit www.lagardeinox.com or email info@lagardeinox.com

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