The Art of Wine Making: Choosing the Right Vessel for Wine Fermentation

A large stainless steel tank used for fermentation

Photo by Meg von Haartman on Unsplash

Another aspect of the art of wine making involves choosing the type of vessel used for fermentation. Fermentation vessels are available in several materials with each one allowing the wine maker to influence their wine's flavor, texture, and overall style.

Here's an quick overview of the main types for fermentation vessels and their pros and cons:

1. Stainless Steel Tanks

Stainless steel tanks are widely used in winemaking

  • Pros:

    • They are made of an inert material — it doesn't impart any flavor to the wine

    • These tanks are easy to clean and sanitize

    • It allows wine makers to conduct fermentation at highly controlled temperatures

  • Cons:

    • While being a “pro,” the fact that it does not impart flavor can also be a negative

    • Doesn’t allow for oxygen to interact with the fermenting wine, resulting in wines that can be sharper with harsher tannin

    • Very costly

  • Uses: Crisp whites like Sauvignon Blanc, rosés, and some lighter-bodied reds

2. Oak Barrels or Vats

Used for traditional or premium red wines and some white wines

  • Pros:

    • New oak can add significant flavors (vanilla, spice, toast)

    • The porous nature of oak allows “micro-oxygenation” that can soften tannin softening and add to a wine’s complexity

  • Cons:

    • Harder to clean

    • Oak barrels are expensive, especially new barrels

  • Used for: Chardonnay and Fumé Blanc as well as for most red wines

3. Concrete Tanks or “Eggs”

Often used for artisan and natural winemaking

  • Pros:

    • Provides good temperature control during fermentation

    • Allows for micro-oxygenation without imparting significant flavor

    • Egg-shaped vessels promote convection currents — helps keep the lees in suspension

    • Can enhance a wine’s texture and minerality

  • Used for: Both reds and whites

4. Clay Amphorae (or Terracotta Jars)

This type of vessel has been used in wine making for thousands of years

  • Pros:

    • Allows for light oxygen exchange

    • Can retain the grape’s flavors and/or impart subtle earthy characteristics

  • Cons:

    • These vessels are fragile and porous (some are lined with beeswax)

  • Used for: Natural wines, often whites and light reds

So, the choice of fermentation vessel is indeed a factor in a wine maker’s artistic expression of their final product. Cheers!