cuve

Cuve is a French term meaning a large container or vat used to hold liquids. In English, the word is frequently encountered in viticulture and enology to describe a fermentation vessel used in wine production. The cuve may be cylindrical or rectangular and is typically closed or semi-closed to control temperature and sanitation. Modern cuves are usually made from stainless steel; traditional and some artisanal producers use concrete, oak, or other materials. The shape, height, and wall insulation influence temperature management, maceration, and mixing during fermentation.

In winemaking, cuves serve to ferment grape must and to macerate skins in red wines. They can be used for primary fermentation, malolactic fermentation, or aging, depending on the wine style and winery practices. The vessels range from a few hundred liters in boutique operations to many thousands of liters in large facilities. Temperature control, including cooling jackets or immersion coils, is often essential in maintaining desired fermentation kinetics and preventing spoilage.

Outside viticulture, the term cuve is used more generally to refer to large storage or processing tanks in other industries, such as dairy, beer brewing, oil production, and chemical processing. In these contexts, a cuve functions as a large vessel for fermentation, storage, or reaction, designed to meet industry-specific sanitary and safety standards.

The term is primarily French; in English usage, cuve is most commonly associated with wine production but may appear in broader industrial settings. See also vat, tank, fermentation vessel.