In a chemistry question, it asks to explain why vats in fermentation are fitted with copper pipes,

thought it would be for ventilation to let CO2 escape, due to buildup of pressure or to allow cooling as it is exothermic in nature.

 

Which, if any, would be a more correct answer

In a chemistry question, it asks to explain why vats in fermentation are fitted with copper pipes,

thought it would be for ventilation to let CO2 escape, due to buildup of pressure or to allow cooling as it is exothermic in nature.

 

Which, if any, would be a more correct answer

Cooling. It doesn't react with the fermenting liquid - not to the extent of affecting flavour - and it transfers heat efficiently.

Edited February 23, 20178 yr by StringJunky

Having more than a little experience fermenting grapes/grape juice, I sometimes have found it necessary to add heat to keep the process going.

Why, then would you need cooling ?

Having more than a little experience fermenting grapes/grape juice, I sometimes have found it necessary to add heat to keep the process going.

Why, then would you need cooling ?

In beer fermentation, you absolutely need cooling. Otherwise it generates too much heat, which can harm both the favour and yeast health.

 

ETA: I had thought the above applied to wine as well. A quick Google search seems to agree with that.

Having more than a little experience fermenting grapes/grape juice, I sometimes have found it necessary to add heat to keep the process going.

Why, then would you need cooling ?

Volume to surface area is much greater in a commercial vat than the vessels you work with (7800L vs 4.55L to 25L) and there are several of these in a confined space; this difference causes more heat to be retained. For maximum flavour, as hyperV says, you want to work with the lowest temperature that keeps the process going to minimise the loss of volatiles, like esters, which give the beer/wine their particular character.

Edited February 24, 20178 yr by StringJunky

Thanks guys.