The Wine Making Equipment merges time-honored winemaking traditions with cutting-edge technology, creating a system designed specifically for boutique wineries and agricultural cooperatives focused on quality and terroir expression. Its signature ceramic terroir tanks (750–1000L capacity) feature a proprietary porous ceramic structure that enables natural micro-oxygenation, enhancing tannin polymerization and developing complex fruit character without artificial additives. Paired with temperature-controlled stainless steel fermenters and precision aging systems, this integrated setup supports production of 10–50HL batches of premium red, white, and sparkling wines that showcase the unique characteristics of grape varieties and growing regions.
Parameter | Specification |
Fermentation Vessels | 304 stainless steel (10–50HL) |
Aging Tanks | Ceramic terroir tanks (750–1000L) |
Temperature Control | ±1°C accuracy in stainless steel tanks |
Material | Food-grade ceramic + 304 stainless steel |
Certifications | CE, ISO 9001, and TTB-compliant |
Energy Consumption | 5–8 kWh per hectoliter of wine produced |
Handcrafted porous ceramic walls (0.01–0.1μm pore size) allow controlled slow oxygen ingress (0.2–0.5 mg/L/day), mimicking the micro-oxygenation of oak barrels while eliminating unwanted toast or vanillin flavors, preserving pure fruit expression.
Glazed exterior with UV protection prevents light-struck flavors while allowing visual monitoring of wine development through semi-transparent ceramic walls.
Variable-speed agitators (5–30 RPM) with food-grade rubber blades optimize cap suberization during red wine maceration, ensuring uniform extraction of color, tannins, and flavor compounds from grape skins.
CO₂ recovery systems with cryogenic purification capture 95% of fermentation gases, storing them at 60 bar pressure for later use in sparkling wine production or inert blanketing during transfers.
Jacketed cooling systems with multi-zone temperature control enable precise management of fermentation kinetics, supporting both warm (25–30°C) red wine fermentations and cool (10–15°C) white wine fermentations in the same vessel.
Solar-powered glycol chillers with battery storage reduce grid electricity consumption by 50%, lowering carbon footprint and operational costs for vineyards in sunny regions.
Extended longevity: Ceramic tanks maintain structural integrity for 20+ years—6x longer than traditional oak barrels—with annual maintenance costs of just **0.50/bottle** compared to 2–3/bottle for barrel aging.
Waterless cleaning cycles using ozone sanitation reduce water usage by 80% compared to traditional CIP methods, critical for vineyards in water-scarce regions.
Climate-controlled aging cellars maintain 75–85% relative humidity and 12–14°C temperature to prevent cork drying and minimize alcohol evaporation (less than 2% annually).
Automated racking systems with in-line oxygen monitors (0–5 ppm range) reduce oxidation risks during transfers, preserving delicate aromas and preventing premature aging.
Boutique Wineries: Small-batch production of single-varietal wines, vineyard-designated bottlings, and terroir-driven blends that express unique grape characteristics and growing conditions.
Agricultural Cooperatives: Collaborative production of farm-to-bottle wines using locally harvested grapes, with the ceramic aging system enabling consistent quality across multiple grower contributions.
Research Labs: Experimental platform for testing ancient yeast strains, alternative aging vessels, and natural wine production methods without sulfites or additives.
Heritage Brands: Revival of traditional winemaking techniques such as amphora-style fermentation and ceramic vessel aging, combining historical practices with modern quality control.
Customized Aging Programs: Wine consultant team provides personalized guidance on barrel-to-ceramic blending ratios, tannin management protocols, and aging timeframes tailored to specific grape varieties and desired wine styles.
Terroir Analysis: Partnership with geochemical laboratories to conduct soil and grape mineral profiling, optimizing ceramic core composition to enhance natural regional characteristics in the finished wine.
Technical Training: On-site workshops for winemakers and staff covering punchdown techniques, fermentation temperature management, and ceramic tank maintenance to ensure optimal performance.
Spare Parts Warranty: 5-year coverage for critical components including glycol pumps, fermenter agitators, temperature sensors, and ceramic repair kits for minor chips or damage.
The Wine Making Equipment merges time-honored winemaking traditions with cutting-edge technology, creating a system designed specifically for boutique wineries and agricultural cooperatives focused on quality and terroir expression. Its signature ceramic terroir tanks (750–1000L capacity) feature a proprietary porous ceramic structure that enables natural micro-oxygenation, enhancing tannin polymerization and developing complex fruit character without artificial additives. Paired with temperature-controlled stainless steel fermenters and precision aging systems, this integrated setup supports production of 10–50HL batches of premium red, white, and sparkling wines that showcase the unique characteristics of grape varieties and growing regions.
Parameter | Specification |
Fermentation Vessels | 304 stainless steel (10–50HL) |
Aging Tanks | Ceramic terroir tanks (750–1000L) |
Temperature Control | ±1°C accuracy in stainless steel tanks |
Material | Food-grade ceramic + 304 stainless steel |
Certifications | CE, ISO 9001, and TTB-compliant |
Energy Consumption | 5–8 kWh per hectoliter of wine produced |
Handcrafted porous ceramic walls (0.01–0.1μm pore size) allow controlled slow oxygen ingress (0.2–0.5 mg/L/day), mimicking the micro-oxygenation of oak barrels while eliminating unwanted toast or vanillin flavors, preserving pure fruit expression.
Glazed exterior with UV protection prevents light-struck flavors while allowing visual monitoring of wine development through semi-transparent ceramic walls.
Variable-speed agitators (5–30 RPM) with food-grade rubber blades optimize cap suberization during red wine maceration, ensuring uniform extraction of color, tannins, and flavor compounds from grape skins.
CO₂ recovery systems with cryogenic purification capture 95% of fermentation gases, storing them at 60 bar pressure for later use in sparkling wine production or inert blanketing during transfers.
Jacketed cooling systems with multi-zone temperature control enable precise management of fermentation kinetics, supporting both warm (25–30°C) red wine fermentations and cool (10–15°C) white wine fermentations in the same vessel.
Solar-powered glycol chillers with battery storage reduce grid electricity consumption by 50%, lowering carbon footprint and operational costs for vineyards in sunny regions.
Extended longevity: Ceramic tanks maintain structural integrity for 20+ years—6x longer than traditional oak barrels—with annual maintenance costs of just **0.50/bottle** compared to 2–3/bottle for barrel aging.
Waterless cleaning cycles using ozone sanitation reduce water usage by 80% compared to traditional CIP methods, critical for vineyards in water-scarce regions.
Climate-controlled aging cellars maintain 75–85% relative humidity and 12–14°C temperature to prevent cork drying and minimize alcohol evaporation (less than 2% annually).
Automated racking systems with in-line oxygen monitors (0–5 ppm range) reduce oxidation risks during transfers, preserving delicate aromas and preventing premature aging.
Boutique Wineries: Small-batch production of single-varietal wines, vineyard-designated bottlings, and terroir-driven blends that express unique grape characteristics and growing conditions.
Agricultural Cooperatives: Collaborative production of farm-to-bottle wines using locally harvested grapes, with the ceramic aging system enabling consistent quality across multiple grower contributions.
Research Labs: Experimental platform for testing ancient yeast strains, alternative aging vessels, and natural wine production methods without sulfites or additives.
Heritage Brands: Revival of traditional winemaking techniques such as amphora-style fermentation and ceramic vessel aging, combining historical practices with modern quality control.
Customized Aging Programs: Wine consultant team provides personalized guidance on barrel-to-ceramic blending ratios, tannin management protocols, and aging timeframes tailored to specific grape varieties and desired wine styles.
Terroir Analysis: Partnership with geochemical laboratories to conduct soil and grape mineral profiling, optimizing ceramic core composition to enhance natural regional characteristics in the finished wine.
Technical Training: On-site workshops for winemakers and staff covering punchdown techniques, fermentation temperature management, and ceramic tank maintenance to ensure optimal performance.
Spare Parts Warranty: 5-year coverage for critical components including glycol pumps, fermenter agitators, temperature sensors, and ceramic repair kits for minor chips or damage.
