pressure tank


pressure tank

Etichetta di dominio


Etichetta grammaticale

c. n.


Air tight, closed tank used for making sparkling wines (in which secondary fermentation takes place, particularly in the Charmat method). 1


A pressure tank is a closed fermentation vessel and may have a capacity as big as 300 hl. The tanks may be made from materials such as stainless steel or concrete [...].
[...] Modern stainless steel tanks, and design modifications of them such as various autovinifiers, computer-controlled fermentation vessels, self-draining vessels, and such modifications as the Vinomatic automatic vinifier, are closed at the top and automatically offer a high degree of hygiene. 2


Base wine is pumped first into the first pressure tank, where sucrose and yeast suspension are added to give final concentrations of 20g L-1 and 2 x 106 viable cells per ml, respectively. 3

Trascrizione fonetica

UK [preʃər tæŋk], US [preʃɚ tæŋk] 4

Sinonimi e Antonimi

Pressure: late 14c., "suffering, anguish; act or fact of pressing on the mind or heart," from O.Fr. pressure (12c.), from L. pressura "action of pressing," from pressus, pp. of premere"to press".

Tank: 1610s, "pool or lake for irrigation or drinking water," a word originally brought by the Portuguese from India, ultimately from Gujarati tankh "cistern, underground reservoir for water," Marathi tanken, or tanka "reservoir of water, tank." Perhaps from Skt. tadaga-m "pond, lake pool," and reinforced in later sense of "large artificial container for liquid" (1690) by Port. tanque "reservoir," from estancar "hold back a current of water," from V.L. *stanticare. 5

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica

Data della scheda
Sat Jul 9 10:11:58 2011

Carlotta Aramu, rev. Chiara Barbagianni


1 : Dizionario del Vino Moët e Chandon, Bologna, Edagricole, 1996, p. 119/English.

2 : Robinson J., The Oxford Companion to WINE, Oxford, Oxford University Press, 1994, p. 384.

3 : Ian Spencer Hornsey, The chemistry and biology of winemaking, Cambridge, The Royal House of Chemistry, p. 183.

4 :, (16/11/2011)

5 :, (16/11/2011)

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