cuves

Cuve (plural cuves) is a term used to describe a large container or vat used to hold liquids during processing, storage, or fermentation. The word is widely used in the wine industry and in other manufacturing contexts to denote vessels designed to manage liquids at various stages of production. In English-language wine writing, cuve may be translated as fermentation tank or vat, but the term is commonly kept to refer to the vessel itself.

In winemaking, cuves are central to handling must and wine. They can be made from stainless steel, concrete, or wood, each material influencing temperature, oxygen exposure, and texture of the final product. Modern cuves are often jacketed for temperature control and equipped with sampling ports, agitators, or pneumatic devices to manage fermentation and maceration. Stainless steel cuves offer precision and hygiene, while concrete cuves are valued for thermal inertia and micro-oxygenation properties. Wooden cuves, such as oak, contribute tannins and flavor compounds. The size range varies from small fermentation tanks to large, multi-hectare-capacity vats used in bulk production. Red wines may undergo extended skin contact in cuves to extract color and tannins, whereas white wines are typically fermented at controlled temperatures to preserve aromatics.

Outside winemaking, cuves are used in the production and storage of other liquids, including olive oil, beer, cider, and certain chemicals. They are designed to withstand cleaning regimes such as caustic and acid sanitizing and are selected according to volume, material compatibility, and processing needs.