It’s no secret that wine is an extremely delicate, sensitive product. A lot goes into the making of wine, but it can easily spoil. To preserve the quality of wine, the industry employs various methods to protect the flavor and freshness of wine during the fermentation. While some wines are partially protected against oxidation and ageing by the level of sulphur dioxide and alcohol they contain, there are certain grape varieties that are more delicate and prone to loss of aroma, premature ageing or oxidation issues.
Insulated containers offer another alternative for fermenting.
Product Protection
These insulated containers are manufactured using FDA approved medium density foam, which is filled with polyethylene material. The foam-filled walls coupled with UV inhibitors significantly reduce the impact of humidity and helps to control the internal temperature desired to protect your wine from thermal shocks during fermentation. This helps to prevent overheating, freezing, and product degradation. The
D1000 & PB1000 insulated containers, because of their lower wider profile, have less heat build-up, which results in a shorter cap and increases the amount of product you can put in the container. The wider surface also allows for heat to dissipate and makes it easier to access the grapes for punch down of the skins. The
DX335 & PB2145 insulated containers are also commonly used because of their 49” height and thermal properties.
Improved Sanitation
As you probably know, maintaining good wine hygiene during fermentation is essential to minimize the risk of contamination and unpleasant odors. These
insulated containers are specially constructed with a smooth interior, which makes them extremely easy to keep sanitary and clean. To remain competitive in the winery business, it’s imperative you ferment your wine in the best way possible. After all, customers today are savvier about wine and other related products. With insulated containers, however, the wine industry has an affordable and effective alternative for fermenting their wine in an efficient way that doesn’t impact the quality of the product.
