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Vibration of wine tanks using music

  1. Jul 7, 2016 #1
    I'm a belgian wine maker.
    We play music in our wine celler (with a very powerfull baffle) because it creates small vibrations on the tanks.
    Thanks to this we mix he wines less and so they keep more aromas .
    I would like to get more "powerfull" vibrations.
    Does somebody have an idea of how I can do this ?
    Thanks beforehand for your help
  2. jcsd
  3. Jul 7, 2016 #2


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    Staff: Mentor

    Hi wyckmans. :welcome:

    These are big stainless-steel tanks? How many metres tall?

    As you currently have it, do the music waves from your amplifier have to travel through many metres of air before reaching the side/s of the tank?

    Are the tanks sitting on a concrete floor?
  4. Jul 7, 2016 #3
    Thanks for your answer
    Yes, the +/- 14 tanks are in stainless steel - they are displayed in 4 rows
    more or less 4 per row
    Each row is seperated by +/- 1m50 and the tanks lay next to each other every +/- 20 cm
    The hight varies between 3 m to 5 m high
    The ground is in concrete and covered with tiles (+/-3mm thick)
    The baffle (3000watt -Phantom - Devialet system) is installed +/- 3m high (because of the risk of humidity while we clean or work)
    Thanks for your follow up
    Kind regards
  5. Jul 13, 2016 #4
    Hello again,
    I haven't received any more answer / reaction to my last mail (of thursday)?
    Did you receive it ?
  6. Jul 13, 2016 #5


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    Staff: Mentor

    There isn't a lot that I can add, just some musings.

    3kW of sound in an environment of steel and concrete....sounds like workers risk hearing loss?

    I was wondering whether there might be optimum frequencies, perhaps low frequencies that resonate closely with the tanks, these would not be pleasant to listen to during the work day, but could be played at high power overnight?

    There may be a different method that would more efficiently couple the sound energy to the tank contents, perhaps by something attached to one side or encompassing the tank, or placed under one of its steel supports (if it has legs), or floated on or immersed in the contents. There would seem to be enormous scope for experimentation.

    You don't know of any similar practice at any other winery with which you could compare notes?

    Good luck with your brewing!
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