Page 23 - GrapevineMarApr 2022
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In The Winery
tank to the concrete. In recent years, some owners
in the U.S have elected to mount the tank onto a
stainless steel ‘skirt’ which is then infilled with a
concrete slurry after the tank has been placed on
the concrete slab. This method is very common in
New Zealand and results in a very clean and tidy
facility, with no projections for hoses to catch on
and easy wash-down.”
While some tank styles were once commonly used
for winemaking, they are becoming less common
now in modern times. For instance, concrete has
been a less common material for wine tanks in
recent decades due to safety concerns and the pop-
ularity of stainless-steel tanks. Yet more recently,
concrete has become much safer to use and comes Image Credit: Onguard Seismic Systems
in egg shapes and square shapes to increase the
surface area contact between the wine and yeast. anchors in a seismic event. This is often overlooked,
Clay/amphorae tanks are rarely used today but are for example, when tanks are simply welded to steel
a historical relic and throwback to old times for plates embedded into the concrete foundation,
wineries looking to tap into their customer’s sense which almost guarantees significant losses in a
of nostalgia. design-level earthquake.”
“Historically, it was common to leave tanks Roussel from Algor said that some wineries make
unanchored or poorly anchored,” Lomax said. the mistake of believing that more expensive is
“Thankfully, things have changed, and more atten- always better. For example, there are two bottom
tion is now paid to improving seismic performance. configurations for Algor’s large tanks: dish bottom
Unanchored or poorly anchored tanks should be and slope bottom.
assessed and retrofitted. The investment is well
worthwhile given the potential for significant losses “The dish bottom is rounded with a drain at the
and can also lead to preferential insurance terms.” center and lowest point of the dome,” Roussel
said. “Slope bottom vessels have a flat bottom that
Choosing the Ideal Tanks for Your Winery slopes at a 5 % angle towards the drainage outlet.
This design is recommended if you are frequently
Stainless steel is timeless and long-lasting, so it is draining your tank. It is generally understood that
the material of choice for many wineries––at least dish bottom tanks are better for white wines and
at the start. Some wineries also prefer oak, but slope bottom vessels for red wines. However—and
they need to be prepared for extra maintenance this may sound obvious—if budget is a concern and
hours for cleaning, curing, topping off, emptying, the goal is to make great wine, it is more important
and doing sulfur treatments. to focus on the quality of the grape than going over
your budget to get all the possible bells and whis-
Lomax from Onguard Seismic Systems said that tles.”
the structural design of tanks is a complex exercise
and should only be undertaken by engineers who Meanwhile, Dapelo from Quality Stainless Tanks
have the knowledge and experience to provide told The Grapevine Magazine that a common mis-
functional and compliant designs. take wineries make is buying cheap, imported tanks
that are less durable and impossible to get repairs
“The tank, anchorage and foundation should be and parts when needed. He said wineries should
designed as one integrated system and should com- “deal with a local provider that has a history of reli-
ply with the seismic requirements of the current able performance, offers custom designs and keeps
building code,” Lomax said. “The code mandates their promise on when you’ll receive your tanks.”
ductility in the anchorage system and energy dis-
sipation through the permanent stretching of the
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