Combined Investigation of Indoor Climate Parameters and Energy Performance of a Winery

Abstract

Wineries present significant interest on a research level, combining Indoor Air Quality (IAQ) issues related with substances emitted through the wine production, as well as the need for minimizing conventional energy consumption (optimizing energy performance). In the proposed work, experimental and theoretical analyses are presented which aim to achieve both targets, that of improved indoor climate and energy performance. An extensive measurement campaign was implemented, regarding indoor climate thermal parameters, as well as concentration of substances (CO2, VOCs, NO2) affecting IAQ. The results of the parameters were exploited for the assessment of indoor climate; moreover, data from indoor thermal parameters together with values of specific parameters related to the efficiency of the individual devices were utilized in the development of the energy model. The model was used to formulate and evaluate proposals for reducing the energy consumption of the winery. The proposals include the use of Renewable Energy Sources (RES) and, in particular, the installation of a photovoltaic array on the roof of the premises. Finally, an economic and technical study was carried out to determine the performance of the suggested interventions and the expected payback period.

Construction Solutions, Cost and Thermal Behavior of Efficiently Designed Above-Ground Wine-Aging Facilities

“…Under these circumstances, various strategies for reducing the energy bills of wineries have been examined. Thus, for example, in a Greek winery, replacing the air-to-liquid cooling unit with PV panels demonstrated 54.7% energy savings and a payback period of 3.6 years [16]. The integration of a Portuguese winery into an energy community with collective photovoltaic self-consumption in a small city promoted a higher penetration of photovoltaic capacity (up to 23%) and achieved a modest reduction in the overall cost of electricity (up to 8%) [17].…”

Energetic Comparison between Pneumatic and Traditional Disintegration in the Vinification of Negroamaro Grapes

“…The choice of location and layout of processing areas, leveraging gravity for loading and unloading, and reducing exposure of fermenters to sunlight, can lead to significant energy savings [13]. Climate control [14] and cold stabilization are other critical factors to consider to enhance energy efficiency, as well as the use of energy derived from renewable sources like photovoltaic panels. Often, the approach to energy savings, aimed at improving climate control efficiency, is evaluated with a simplistic approach that does not consider the real operational conditions of a winery, which are naturally influenced by daily and seasonal climatic changes.…”

Feasibility of Photovoltaic Systems for the Agrifood Industry in the New Energy and Climate Change Context

“…However, mostly, they focus on just one factor. The viability of photovoltaic energy has been studied in buildings associated with the agrifood industry, such as farmers' households [12], an industrial process [13], a specific location [14] or a specific type of industry, namely: wine [15][16][17], dairy [18], olive [19,20], animal production [21] and fruit and vegetable production, such as apples and peaches [22], lettuce [23], celery [24] or tomato [25], among others.…”