An assessment of using ground thermal inertia as passive thermal technique in the wine industry around the world

Mazarrón, Fernando R.; Cid-Falceto, J.; Cañas, Ignacio

doi:10.1016/j.applthermaleng.2011.09.010

Cited by 30 publications

(24 citation statements)

References 21 publications

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“…In the field of wine-aging, scholars carried out researches based on thermal monitoring of aging-rooms: Fuller et al [26] to study thermal performance of insulated concrete wall, Martín Ocaña and Cañas Guerrero [27] to validate a predictive temperature model for underground cellars, Mazarr on et al [9] to assess ground thermal inertia as passive thermal technique for cellars. The record frequency varies between 10 and 30 min.…”

Section: Definition and Identification Of The Thermal Zones And Theirmentioning

confidence: 99%

“…Under this perspective, the thermal zones identification can lead to a temperature monitoring method both accurate and cost-effective. Temperature monitoring is an important tool for building energy simulations as well, both for the input phase [9] and validation and calibration phases [10]. In several energy programs [11,12] the modeling phase entails the subdivision of the building into thermal zones: portion of volume in which the air temperature can be considered uniform.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Indoor air temperature monitoring: A method lending support to management and design tested on a wine-aging room

Barbaresi

Torreggiani

Benni

et al. 2015

Building and Environment

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Section: Definition and Identification Of The Thermal Zones And Theirmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Indoor air temperature monitoring: A method lending support to management and design tested on a wine-aging room

Barbaresi

Torreggiani

Benni

et al. 2015

Building and Environment

View full text Add to dashboard Cite

“…La influencia de la difusividad es suficientemente grande para que el rango anual de fluctuación de la temperatura a ciertas profundidades pueda variar más del doble dependiendo de las características del terreno (26). Variando la profundidad en función del tipo de terreno y las condiciones del exterior podemos conseguir (en el interior de las bodegas subterráneas) un factor de amortiguamiento deseado y una reducción considerable de la temperatura máxima anual en cualquier localización (27).…”

Section: Incidencia Que Ejerce El Tipo De Suelo En Las Condiciones Amunclassified

Bodegas subterráneas excavadas en tierra: Características de los suelos en la Ribera del Duero (España)

2012

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“…Nevertheless, demonstrated that proper modeling can lead to reliable solutions. Specifically, in this work the ground has been modelled as a thermal zone surrounding the underground walls and slab, according to Mazarrón et al (2012). The ground temperatures applied to the ground thermal zone have been taken from an on-site underground temperature survey (Tinti et al, 2014(Tinti et al, , 2015.…”

Section: Ground Temperaturesmentioning

confidence: 99%

Analysis of the thermal loads required by a small-medium sized winery in the Mediterranean area

Barbaresi

Torreggiani

Tinti

et al. 2017

J Agricult Engineer

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Since the Nineties of the previous century winery design has been undergoing deep changes. Some factors are affecting the main design criteria, focusing on a new conception where the winery becomes more and more open to customers, energy demand reduction is a crucial goal driven by economic and environmental reasons, and the whole systems is aimed at the research of a renovate quality of the product.The state of the art in this specific sector highlights how a reduction of the energy consumed by a winery can almost reduce to zero the carbon emissions of the whole wine-making process, as well as the existing lack of specific design criteria addressing the most recent above-mentioned trends and challenges, in particular for small and medium-sized farms, that on the whole account for a huge production in the Mediterranean area. The main aim of this work is to provide information about yearly thermal demand in the wine-making sector, by means of an integrated approach that considers the thermal loads required by room heating and air conditioning, must/juice pre-cooling, and fermentation cooling. Different models have been created and tested on a case study, in order to analyse the contribution of various farm design choices to the total energy demand. The most representative models are described and analysed in this work: they differ for harvesting modality, and materials and vertical distribution of the building envelope (aboveground vs underground).The results highlight the relevance of the three contributions in terms of total annual energy consumption, power peaks, and time distribution of energy demand over the year. The analysis of the data obtained by the different models have allowed to identify the strengths and potential critical issues, and to provide professionals, oenologists and farmers with useful elements to lend support in their decision making processes, as well as to define the next steps of the research, aimed at defining specific design criteria for small and medium-sized wineries. IntroductionOne of the most challenging phases in winery design concerns the integration of all the disciplines involved in the project, and the management of their mutual relationships. An integrated design should be able to assess the main consequences of the various choices, made in relation to a specific design sector, on all the other sectors. Winery design should involve several knowledge fields, such as engineering, architecture, oenology, meteorology, chemistry, physics, which are often addressed separately by different professional figures, thus increasing the risk of inaccurate building and system sizing and design.The production of wine is a complex process made by several operations, such as grape cultivation, harvesting, delivery, and pressing, must fermentation, wine storage, and bottling. As every other transformation process, winemaking produces an environmental impact due to the use of chemical products (in the field and in the winery), to electric energy consumption for production and tempera...

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An assessment of using ground thermal inertia as passive thermal technique in the wine industry around the world

Cited by 30 publications

References 21 publications

Indoor air temperature monitoring: A method lending support to management and design tested on a wine-aging room

Indoor air temperature monitoring: A method lending support to management and design tested on a wine-aging room

Bodegas subterráneas excavadas en tierra: Características de los suelos en la Ribera del Duero (España)

Analysis of the thermal loads required by a small-medium sized winery in the Mediterranean area

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