Wine Making Equipment for Commercial Wineries
From crushing and pressing to fermentation, aging, blending and bottling — complete winery systems engineered for premium wine quality at commercial scale.
- Full Production Workflow – Grape crushing, fermentation, oxygen-managed aging, blending and CIP sanitation in one integrated system.
- Precision Temperature Control – White wine (15–18°C) and red wine (20–25°C) fermentation with ±0.5°C accuracy for consistent flavor profiles.
- Long-Term Aging Capability – SUS304/316L tanks designed for 3–24 month aging cycles with micro-oxygenation support.
- Turnkey Solutions – Custom capacity from 500L to 5,000L, full installation, technical training and 10-year structural warranty.
Specialized Expertise in Wine Fermentation Technology
Wine-Specific Design Features
Unlike beer or cider equipment, ZPET’s wine systems address the unique challenges of grape fermentation, including precise temperature control for different wine styles (15-18°C for white wines, 20-25°C for red wines), oxygen management during fermentation and aging, and extended aging periods (3-24 months). Our systems feature smooth interior surfaces to prevent oxidation, multi-zone cooling for temperature gradients, and optional oak barrel integration for traditional aging.
Integración completa del flujo de trabajo de producción
- Crushing & Pressing System (optional): Grape crushers and pneumatic presses for efficient juice extraction. Achieves 65-75% juice yield for white wines and complete maceration for red wines.
- Primary Fermentation Tanks: Conical or cylindrical vessels with multi-zone glycol jackets for precise temperature control during 7-21 day fermentation. Insulated walls maintain stable temperatures and reduce energy costs by 30-40%.
- Secondary Fermentation & Aging Tanks: Dedicated vessels for malolactic fermentation, clarification, and aging (3-24 months). Optional micro-oxygenation systems for controlled oxygen exposure during aging.
- Sistema de limpieza CIP: Automated cleaning with wine-specific sanitizers, designed for the acidic environment of wine production (pH 3.0-4.0). Reduces cleaning time from 3-4 hours (manual) to 60-90 minutes (automated).
Scalability for Growing Wineries
ZPET’s modular design allows wineries to start with a core system (2-4 fermentation tanks) and expand capacity by adding tanks, aging vessels, or bottling lines as demand grows. Our systems support production scaling from 2,000 bottles/year (boutique wineries) to 100,000+ bottles/year (commercial operations) without replacing core equipment
Choose Your Wine Making System Capacity
Introducción: ZPET offers wine making systems in four capacity ranges (500L, 1000L, 2000L, 3000L-5000L) designed for different production scales—from boutique wineries to commercial operations
500L Wine Making System
Boutique-Scale System for Craft Wineries
- Capacidad: 500 Liters (132 gallons per batch / ~665 bottles)
- Ideal para: Boutique wineries, estate vineyards, wine education facilities, experimental batches
- Ventaja clave: Low initial investment ($40,000-$70,000) with professional-grade fermentation control—ideal for small-batch premium wines and testing new varietals
- Producción anual: 2,000-5,000 bottles (3-8 batches per year)
- Configuración: 2-4 fermentation/aging tanks | Electric or steam heating | Semi-automatic control
1000L Wine Making System
Mid-Scale System for Growing Wineries
- Capacidad: 1000 Liters (264 gallons per batch / ~1,330 bottles)
- Ideal para: Growing craft wineries, regional wine brands, multi-varietal production
- Ventaja clave: Optimal balance between production capacity and operational flexibility—supports 4-6 wine varietals simultaneously (Chardonnay, Cabernet, Pinot Noir, blends)
- Producción anual: 5,000-15,000 bottles (4-12 batches per year)
- Configuración: 4-6 fermentation/aging tanks | Steam heating (recommended) | PLC control (optional)
2000L Wine Making System
High-Capacity System for Commercial Wineries
- Capacidad: 2000 Liters (528 gallons per batch / ~2,660 bottles)
- Ideal para: Commercial wineries, regional distribution, restaurant/retail supply, export markets
- Ventaja clave: Commercial-scale production with full automation—supports 6-8 fermentation tanks for continuous production and diverse wine portfolio
- Producción anual: 15,000-40,000 bottles (6-15 batches per year)
- Configuración: 6-8 fermentation/aging tanks | Steam heating | Full PLC automation with recipe management
3000L-5000L Wine Making System
Industrial-Scale System for Large Commercial Wineries
- Capacidad: 3000-5000 Liters (792-1,321 gallons per batch / ~4,000-6,650 bottles)
- Ideal para: Large commercial wineries, national distribution, contract wine production, international export
- Ventaja clave: Maximum production capacity—supports 50,000-100,000+ bottles per year with 8-12 fermentation tanks, ideal for high-volume commercial distribution
- Producción anual: 50,000-100,000+ bottles (10-20 batches per year)
- Configuración: 8-12 fermentation/aging tanks | Steam heating | Full PLC automation with remote monitoring
Wine Making System Comparison Matrix
Capacidad | Producción por lote | Producción anual | Ideal para | Configuración típica |
500 l | 132 gal / ~665 bottles | 2,000-5,000 bottles | Boutique wineries, estate vineyards | 2-4 tanques |
1000L | 264 gal / ~1,330 bottles | 5,000-15,000 bottles | Growing craft wineries, regional brands | 4-6 tanques |
2000L | 528 gal / ~2,660 bottles | 15,000-40,000 bottles | Commercial wineries, regional distribution | 6-8 tanques |
3000L-5000L | 792-1,321 gal / ~4,000-6,650 bottles | 50,000-100,000+ bottles | Large commercial wineries, national distribution | 8-12 tanks |
Complete Wine Production Process
Grape Selection & Crushing (2-4 hours)
•Harvest grapes at optimal ripeness (Brix 20-26° depending on wine style)
•Sort and destem grapes using crushing system
•For white wines: press immediately; for red wines: macerate with skins
Juice Extraction (1-3 hours)
•Press grapes using pneumatic press (white wines)
•Achieve 65-75% juice yield (1,000 kg grapes = 650-750L juice)
•Optional: Adjust sugar content (chaptalization) or acidity
Primary Fermentation (7-21 days)
•Transfer juice/must to fermentation tanks
•Inoculate with wine yeast (Saccharomyces cerevisiae strains)
•Monitor temperature: 15-18°C (white wines), 20-25°C (red wines)
•Fermentation complete when specific gravity stabilizes (typically 0.990-0.995)
Secondary Fermentation & Aging (3-24 months)
•Transfer wine to aging tanks
•Optional: Malolactic fermentation (converts malic acid to lactic acid for softer mouthfeel)
•Age wine: 3-12 months (white wines), 12-24 months (red wines)
•Optional: Oak barrel aging or oak chip infusion for complexity
Clarification & Filtration
•Remove sediment and lees using racking or filtration
•Optional: Fining agents (bentonite, egg whites) for clarity
•Cold stabilization to prevent tartrate crystals
Bottling & Packaging
•Transfer to bottling tanks
•Bottle with appropriate closure (cork, screw cap, synthetic cork)
•Label and package for distribution
ZPET Wine Equipment in Commercial Production
Nuestro equipamiento está presente actualmente en cervecerías de éxito en más de 40 países. Estos proyectos son una prueba de nuestra capacidad para adaptarnos a los más diversos requisitos, desde edificios históricos europeos hasta modernas cervecerías estadounidenses.
Preguntas frecuentes
ZPET provides expert technical knowledge and practical guidance to help wineries select the right fermentation and aging equipment for their production needs.
Can the equipment produce other fermented beverages (mead, sake)?
Yes, with minor modifications. The same fermentation tanks can produce mead (honey wine), sake (rice wine), or fruit wines. Dedicated tanks recommended to prevent cross-contamination
What is the typical fermentation and aging time for wine?
Primary fermentation: 7-21 days (depending on temperature and yeast strain). Aging: 3-12 months (white wines), 12-24 months (red wines). Total cycle: 3-24 months.
How do I handle vintage-to-vintage variability in grape quality?
Blend grape lots from different vineyards or harvest dates to achieve consistent Brix and acidity. Adjust sugar (chaptalization) or acidity (tartaric acid addition) as needed. Maintain detailed records for each vintage
What certifications are required for commercial wine production?
Requirements vary by country. Common certifications: TTB permit (USA), health department approval, organic certification (if using organic grapes), and alcohol licensing.
Start Your Commercial Wine Production with ZPET
Ready to scale your winery? ZPET’s commercial wine making equipment provides the precision, reliability, and scalability you need to compete in the premium wine market.Get Started:
1.Consulta gratuita: Hable sobre sus objetivos de producción y reciba recomendaciones de capacidad
2.Propuesta personalizada: Especificaciones detalladas del sistema, diseño de la distribución y precios
3.Instalación llave en mano: Fabricación, envío, instalación y capacitación de operadores