THE VOICE OF THE WINE INDUSTRY 65 Mitchell Blvd., Ste. A, San Rafael, CA 94903 • (866) 453-9701 • www.winesandvines.com Tips on Tank Cooling Winery tank cooling systems are used for fermentation and cold stabilization with the biggest BTU load required for fermentation. Cooling is needed for tanks larger than 50 gallons. Small wineries on a budget can use plain water at 55°F or a bulk milk tank to cool a glycol solution that is pumped to the tank. Glycol chillers cost between $10,000 and $20,000 new and can be purchased as a packaged unit. Wineries producing up to 10,000 gallons can usually get by with a 3 hp (36,000 BTU) capacity chiller by staggering fermentations so that they do not peak at the same time. If increased capacity is needed, two or more chillers can be hooked in a series. A chiller must be able to deliver its rated load at 45°F glycol temperature for fermentations and also be able to go down to 15°F for cold stabilization. R-22 is the standard refrigerant today but recommended long term replacements are 134A and R404A. Of the glycols on the market, an industrial grade of propylene glycol in a 40% solution with water will give freeze protection to - 20°F. Tanks can go closer to the wall if pipe connections for the jacket glycol lines are offset rather than being centered in back. Tall tanks should have two jackets so the tank can still be refrigerated when half full. All glycol pipes and fittings should be plastic, with plastic or bronze valves isolating each tank.

Tips on Tank Cooling Winery tank cooling systems - Wines & Vines

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Page 1: Tips on Tank Cooling Winery tank cooling systems - Wines & Vines

THE VOICE OF THE WINE INDUSTRY

65MitchellBlvd.,Ste.A,SanRafael,CA94903•(866)453-9701•www.winesandvines.com

Tips on Tank Cooling

Winery tank cooling systems are used for fermentation and cold stabilization with the biggest BTU load required for fermentation. Cooling is needed for tanks larger than 50 gallons. Small wineries on a budget can use plain water at 55°F or a bulk milk tank to cool a glycol solution that is pumped to the tank. Glycol chillers cost between $10,000 and $20,000 new and can be purchased as a packaged unit. Wineries producing up to 10,000 gallons can usually get by with a 3 hp (36,000 BTU) capacity chiller by staggering fermentations so that they do not peak at the same time. If increased capacity is needed, two or more chillers can be hooked in a series. A chiller must be able to deliver its rated load at 45°F glycol temperature for fermentations and also be able to go down to 15°F for cold stabilization. R-22 is the standard refrigerant today but recommended long term replacements are 134A and R404A. Of the glycols on the market, an industrial grade of propylene glycol in a 40% solution with water will give freeze protection to -20°F. Tanks can go closer to the wall if pipe connections for the jacket glycol lines are offset rather than being centered in back. Tall tanks should have two jackets so the tank can still be refrigerated when half full. All glycol pipes and fittings should be plastic, with plastic or bronze valves isolating each tank.