Abstract

The effectiveness of winery operations in a wine cellar and their impact on wine quality depend closely on the technology used. A correct application of refrigeration systems is perhaps the best guarantee of a correct processing process. In this work, a review of the refrigeration engineering in warehouse is carried out, calculating the refrigeration needs of each one of the main stages of elaboration, according to the different winemakings. The energy requirements for the cold maceration and debourbage in white winemaking, the cooling of the crushed-grapes in the elaboration of red wine, as well as for the temperature control during fermentation and physical-chemical stabilization of the finished wine are calculated. The main cold production techniques in the winery are also addressed to respond to those needs.

Keywords: winemaking, refrigeration, fermentation, tartaric stabilization, wine refrigeration exchanger
