Solar Energy in the Winemaking Industry by Mervyn Smyth James Russell & Tony Milanowski
Author:Mervyn Smyth, James Russell & Tony Milanowski
Language: eng
Format: epub
Publisher: Springer London, London
Stage 3: Storage
Following clarification, the wine is stored and aged. Wine is stored at the winery but may be stored in an off-site warehouse. Storing requires a certain level of energy input. There are thermal control considerations but also activities such as racking, topping and maintenance must be considered. Maintaining an appropriate temperature is the biggest single energy requirement. Temperature controls the chemical reactions taking place in the wine and that has an impact on the wine quality.
In most wineries, the cellar is a warehouse in which the temperature and humidity is controlled. In many wineries, this means a dedicated air conditioning system. The amount of energy consumed however, can be reduced through good building design and operation. Temperature control can be achieved using cool night air with artificial cooling. In some wineries, the cellar may be underground in a purpose made structure or cave complex (Figs. 4.171, 4.172).
Fig. 4.171Underground storage facilities
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