Stainless steel is used as a fermentation vessel for a variety of reasons. Steel is non-reactive, so unlike wood, it doesn’t impart any flavors into the wine. This characteristic is beneficial for white wine styles and rosés that wish to accentuate crisp acidity.

Winemakers, who want to add more body to a white wine, can create a blend from juices fermented in stainless steel and oak barrels. The winemaker will set up trials containing different percentages of stainless/oaked wines until the desired weight and acidity level is achieved.

Stainless steel also has the benefit of coming in many sizes and can have insulation jackets and thermostats attached to better control the fermentation and aging temperatures. Steel vessels are easily cleaned, so build up of harmful bacteria is minimized.