Stainless Steel Tanks Research Articles

Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine

Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of flavor compounds during barrel fermentation remain unclear. This study investigated the changes in dissolved oxygen concentrations, microbial communities, and volatile compounds during Sauvignon Blanc wine fermentation in various oak barrels (new and two-year-old Francois Freres and new Taransaud) and stainless-steel tanks. We found that oak barrels had higher dissolved oxygen levels than steel tanks, with new barrels exhibiting higher levels than the old ones during fermentation. The dominant bacterial genera across all the vessels during the fermentation included Ralstonia, Pantoea, Gluconobacter, and Mesorhizobium, whereas the dominant fungal genera were Saccharomyces, Aspergillus, Alternaria, and Aureobasidium. The fermentation environment altered the microbial composition as the fermentation progressed in various vessels. Compared with steel tanks, difference in microbial composition between oak barrels was less significant. The new oak barrels increased the levels of esters, alcohols, and acids in the wine, while only minor differences were observed between old barrels and steel tanks. Correlation analysis showed that Ralstonia, Gluconobacter, Mesorhizobium, and Saccharomyces were positively correlated with the production of wine volatiles. Structural equation modeling indicated the interactions between dissolved oxygen, microbial communities, and wine aromas. The impact of dissolved oxygen on fungal communities during fermentation differed significantly between new and old oak barrels, indirectly influencing aroma. Conversely, in stainless-steel tanks, dissolved oxygen weakly influenced the bacterial and fungal communities, with the influence on wine aroma primarily dependent on the fungal communities. These findings provide valuable insights for optimizing the Sauvignon Blanc wine fermentation in oak barrels

Innovative Non-Invasive and Non-Intrusive Precision Thermometry in Stainless-Steel Tanks Using Ultrasound Transducers.

Measuring temperature inside chemical reactors is crucial to ensuring process control and safety. However, conventional methods face a number of limitations, such as the invasiveness and the restricted dynamic range. This paper presents a novel approach using ultrasound transducers to enable accurate temperature measurements. Our experiments, conducted within a temperature range of 28.8 to 83.8 °C, reveal a minimal temperature accuracy of 98.6% within the critical zone spanning between 70.5 and 75 °C, and an accuracy of over 99% outside this critical zone. The experiments focused on a homogeneous environment of distilled water within a stainless-steel tank. This approach will be extended in a future research in order to diversify the experimental media and non-uniform environments, while promising broader applications in chemical process monitoring and control.

Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

In recent years, wine without sulphite addition has grown increasingly popular. In this work, resonance waves (AirMixing M.I.®) were applied to Sangiovese must in fermentation to produce wine without sulphite addition, monitoring the fermentation kinetics and analyzing polyphenols and volatile organic compounds (VOCs) extraction. Resonance waves were created by injecting compressed air into a 10 hL stainless steel tank filled with Sangiovese must, without pumping-over/delestage, and no sulphites in all the process (AM). Control wine was produced using pumping-over/delestage and adding sulphur dioxide. After 4 months in bottles, simulating the commercial habit used to sell in spring the last year wine, volatile acidity was significantly lower in AM wine, while total anthocyanins, trans-resveratrol and free quercetin were significantly higher. Among free (VOCs), the classes of terpenes and benzenoids were significantly higher in the Control wine while the classes of aldehydes, alcohols, volatile phenols, lactones and pyrazine were in the AM wine. Unlike free VOCs, in glycosylated VOCs, terpenes and benzenoids were significantly higher in AM wine. In conclusion, resonance waves permit to speed up the fermentation increasing phenols extraction and producing wines with excellent maintenance of VOCs, requiring less energy and labor, and thus being more economically and environmentally sustainable.

Application of an Antibacterial Coating Layer via Amine-Terminated Hyperbranched Zirconium-Polysiloxane for Stainless Steel Orthodontic Brackets.

The massive growth of various microorganisms on the orthodontic bracket can form plaques and cause diseases. A novel amine-terminated hyperbranched zirconium-polysiloxane (HPZP) antimicrobial coating was developed for an orthodontic stainless steel tank (SST). After synthesizing HPZP and HPZP-Ag coatings, their structures were characterized by nuclear magnetic resonance spectroscopy, scanning electron microscopy, thickness measurement, contact angle detection, mechanical stability testing, and corrosion testing. The cell toxicity of the two coatings to human gingival fibroblasts (hGFs) and human oral keratinocytes (hOKs) was detected by cell counting kit eight assays, and SST, HPZP@SST, and HPZP-Ag@SST were cocultured with Staphylococcus aureus, Escherichia coli, and Streptococcus mutans for 24 hr to detect the antibacterial properties of the coatings, respectively. The results show that the coatings are about 10 μm, and the water contact angle of HPZP coating is significantly higher than that of HPZP-Ag coating (P < 0.01). Both coatings can be uniformly and densely distributed on SST and have good mechanical stability and corrosion resistance. The cell counting test showed that HPZP coating and HPZP-Ag coating were less toxic to cells compared with SST, and the toxicity of HPZP-Ag coating was greater than that of HPZP coating, with the cell survival rate greater than 80% after 72 hr cocultured with hGFs and hOKs. The antibacterial test showed that the number of bacteria on the surface of different materials was ranked from small to large: HPZP@SST < HPZP-Ag@SST < SST and 800 μg/mL HPZP@SST showed a better bactericidal ability than 400 μg/mL after cocultured with S. aureus, E. coli, and S. mutans, respectively (all P < 0.05). The results showed that HPZP coating had a better effect than HPZP-Ag coating, with effective antibacterial and biocompatible properties, which had the potential to be applied in orthodontic process management.

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach.

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.

Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties

This study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style.

Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu

Storage is a key factor controlling the quality of Jiangxiangxing baijiu, and storage time and the type of storage container play crucial roles in shaping the baijiu's distinct flavor. To investigate the influence of storage containers on the flavor characteristics of Jiangxiangxing baijiu, the sensory qualities, flavor components, and metal ions of Jiangxiangxing baijiu were measured during 24 months of storage in a pottery jar or a stainless steel tank. The results showed that Jiangxiangxing baijiu preserved in a pottery jar was superior to that stored in a stainless steel tank. A total of 96 flavor substances were detected, and 17 key flavor characteristic substances were screened by combining the results of odor activity values (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). A correlation heat map and redundancy analysis (RDA) showed that aluminum, cadmium, iron, cobalt, magnesium, potassium, and copper ions promoted the formation of key characteristic substances including diethoxymethane, lactic acid, 2,3-dimethyl-5-ethylpyrazine, 1-hexanol, and 2-methyl-1-propanol. Overall, the results show that 24-month pottery jar storage can promote the flavor quality of Jiangxiangxing baijiu. This study established a theoretical foundation to select the appropriate storage conditions and control the flavor quality of Jiangxiangxing baijiu.

Impact of technological operations on oxygen consumption during wine production

AbstractOxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9–3.57 mg L−1) and during bottling (2.99–4.12 mg L−1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide.Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks.

The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.

Development of a Monitoring System for Huangjiu Storage based on Electrical Conductivity

Abstract In this study, a fast rancidification detection method was developed for Huangjiu in pottery jars based on the principle of electrical conductivity changes caused by microbial contamination. The change of total acid in Huangjiu was positively correlated with the increase of electrical conductivity. This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks. When the electrical conductivity exceeds the normal fluctuation range (Mean + 3 standard deviations) of previous data, the monitoring system recognizes the microbial contamination. By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method, the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved. The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated. Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu. The standard deviation (SD), which indicates the fluctuation range of the system, decreased from 143 μS/cm to 2 μS/cm. The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t. Through the comparison of conductivity data change, the abnormal signals caused by microbial contamination during the storage of Huangjiu were found in time. Meanwhile, through off-line detection of total acid of Huangjiu, the effectiveness of microbial contamination on-line detection was verified.

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

Interaction between Armenian clay-based ceramics and model wine during storage

Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine can be influenced by the container in which it is aged. To analyse the influence of ceramics on the chemical composition of wine, Armenian clay-based ceramic tablets were immersed in model wine and aged from 1 hour up to 16 months at 25 °C in darkness. The concentrations of 26 elements (namely: Al, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sr, Ti, V, W and Zn) in 19 samples were determined by ICP-AES analysis. Proton time domain NMR relaxometry was used to characterise the iron redox processes that occurred in the model wine in contact with a ceramic. A fast increase in the pH of the model wine in contact with the bare ceramic tablet (from 2.35 to 5) was recorded in 4 days. The coating of the ceramic tablets with beeswax showed a significant effect on the interaction between the model wine and the ceramic.

Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics.

With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimensional fluorescence spectroscopy combined with chemometrics was proposed for oak-barrel and stainless steel tanks with oak chips aged wines. Principal component analysis (PCA), partial least squares analysis (PLS-DA), and Fisher discriminant analysis (FDA) were used to distinguish and evaluate the data matrix of the three-dimensional fluorescence spectra of wines. The results showed that FDA was superior to PCA and PLS-DA in classifying oak-barrel and stainless steel tanks with oak chips aged wines. As a general conclusion, three-dimensional fluorescence spectroscopy can provide valuable fingerprint information for the identification of oak-barrel and stainless steel tanks with oak chips aged wines, while the study will provide some theoretical references and standards for the quality control and quality assessment of oak-barrel aged wines.

Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora

The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic wines. In this work, natural wines were obtained from Fiano grape, a historical cultivar of Irpinia (Campania, Italy). The main objective of this study was to compare the chemical and sensory characteristics of natural wines produced using different vessels (10 HL): Test A: stainless steel; Test B: earthenware amphora; Test C: mulberry wood barrel; and Test D: cherry wood barrel without the use of starter yeasts and chemical additives, including sulfites. Our results show a greater concentration of higher alcohols and esters in wines obtained in amphora and wooden barrels. The results of this work reveal that the type of container influences the composition of wine to an important extent. In addition, the Fiano wines obtained have a distinctive sensory profile also due to the ancestral winemaking process used, which did not involve the use of starter yeasts or technological and chemical adjuvants.

Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees

Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and aged in six types of oak barrels (three geographic origins × two toasting degrees) for different time (0, 3, 6 and 9 months, respectively). Results showed that 30 volatiles were associated with barrels and increased during oak aging. The fermenters could influence the intensities of the toast, leathery, smoky, fruity, floral and caramel aromas. The concentration of whisky lactone, eugenol, cis-isoeugenol, and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels. The concentrations of guaiacol, syringol, trans-isoeugenol, furfural alcohol, vanilla, cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones. The compounds originating from the barrels could be used to distinguish the types of different barrels, but the other general grape-derived and fermentation-derived volatiles could not. The fermenters, oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged ‘Merlot’ dry red wines, but the influence of the geographic origin was not obvious.

How does maturation vessel influence wine quality? A critical literature review

Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality.

Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure cultures of Lachancea thermotolerans (LT) and co-inoculated Lachancea thermotolerans with Saccharomyces cerevisiae (MIX) were included for grape–plum must fermentation at a pilot scale. The process involves two steps: a primary alcoholic fermentation in stainless steel tanks (F1) and a secondary fermentation in a bottle after dextrose syrup addition (F2). The chemical compositions of all beverages obtained in F1 and F2 were studied. Compared to SC, must inoculated with L. thermotolerans (LT and MIX) required four more days to complete the fermentation of sugars during F1. SC fermentation tended to have slightly higher pH and titratable acidity values and lower concentrations of total phenols. Final levels of aromatic precursor nitrogen and sulfur amino nitrogen were obtained more in SC than in LT and MIX. SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Related to individual amino acids, SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Analysis of the volatile composition showed that, compared with SC, MIX had the highest percentage of higher alcohols (3-methyl-1-butanol and 2-methyl-1-butanol) and acetates (isoamyl acetate and isobutyl acetate) which are associated with fruity and banana aromas. A decreasing trend in volatile fatty acids was observed in LT and MIX compared to SC. LT application, both in pure and mixed culture, significantly modified the values of the percentage of 5 of the 10 ethyl ester compounds analyzed. Finally, the sensory analysis showed that there were no significant differences, even though the non-Saccharomyces had a higher percentage of volatile metabolites. The results have shown that through this process an innovative and high-quality product was obtained: a low-alcohol beverage made from grapes and plums, which could be developed at an industrial level due to the increasing interest of consumers in this type of product.

Effect of Additional CO2 and N2 Gas Blanket On Biodiesel Psychochemical Properties in Storage Tank

Ship movement and contaminants may be the main causes of accelerated biodiesel degradation during the ship storage process. One of the techniques to protect biodiesel storage on theship is by applying a blanketing system. In this study, CO2, N2, and natural air blankets were added to the biodiesel stainless steel tanks (B100 and B50) that swing in the sinusoidal to simulate ship movement at sea and It was stored for six months. The Physicochemical properties of biodiesel gas blanket were tested according to ASTM and EN standards. The result in this study was found that storing biodiesel in a blanket with natural air, CO2, and N2gases for 210 days has changed the biodiesel propertiesin proportional to the storage duration. The addition of CO2 gas blanket was influenced to reduce the oxidation times, and water content. On another side, it has increased the value of particle count, TAN, flash point, Kinematic Viscosity, and density. While additional N2 gas blanket does not have an extreme effect on the biodiesel properties.

Study on the key process parameters of hydrodynamic deep drawing on the stainless steel single sink with countertop

Stainless steel single sink with countertop (SC) has the characteristics of large depth and asymmetric countertop. Its traditional stamping process is mainly realized by the combination of multi-stage deep drawing and annealing process, which leads to the complex manufacturing process, long production chain and poor consistency of products. Based on finite element analysis software (Dynaform) with nonlinear dynamic display algorithm, numerical simulation analysis and research are carried out on the parameters of hydrodynamic deep drawing. First, the sink and the part of countertop are preformed into a cylinder shell, and then the excess of the cylinder shell is drawn back to the countertop. The research results show that the hydrodynamic deep drawing process can effectively improve the flow uniformity of stainless steel sheet, increase the forming of stainless steel tank, drawing a more uniform wall thickness, thus effectively improve the quality of single tank with countertop by setting up reasonable preform structure, controlling the liquid pressure and its loading paths and blank-holder force.