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Refrigeration, Ventilation, and Air Conditioning

  • David R. Storm

Abstract

Probably more than any other aspect of winemaking, the maintenance of product temperature from fermentation through final warehouse storage is the most important process parameter in the vinification of high-quality wines. The rather restrictive ideal temperature regime of 55–65°F (13–18°C) can be achieved through a combination of means. What follows is an overview of the planning, design, and operation of the heating, ventilating, air conditioning, and refrigeration (HVAC&R) systems as seen from a winery perspective. Heating of winery spaces has been reduced in scope in this chapter because, except for administrative and laboratory spaces, heating is routinely handled by the mechanical designers and/or air-conditioning professionals. Heating is referred to incidentally in sections which discuss winery solar orientation and the Carnot refrigeration cycle operating as a heat pump. Insofar as possible, related topics that are or will produce a significant technical change or economic impact on HVAC&R systems now or in the near future will be highlighted. A selected list of references is given at the end of this chapter, including an excellent treatment of winery refrigeration technology, as practiced in Australia (42).

Keywords

Heat Pump Refrigeration System Sparkling Wine Pipe Size Refrigeration Equipment 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • David R. Storm
    • 1
  1. 1.Storm Engineering, Inc.USA

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