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

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

“…Negligible amounts of sugar and assimilable nitrogen compounds are available after alcoholic and malolactic fermentations as most would have been utilised by Saccharomyces cerevisiae and Oenococcus oeni. In addition, cellar temperatures of wineries tend to be low (Guzzo and Desroche, 2009), ranging between 9 and 20 C during wine storage as reviewed by Barbaresi et al (2015).…”

Microventilation system improves the ageing conditions in existent wine cellars

“…The cellar is an underground room (Figure 2) 9.0 m long, 5.0 m wide and 2.6 m high. The environmental conditions, that is, T and RH, have been monitored since 2012 (Benni et al 2013, Barbaresi et al 2015b), allowing several studies on thermal (Tinti et al 2015, 2017) and CFD analyses(De Rosis et al 2014).…”

Performance assessment of thermal simulation approaches of wine storage buildings based on experimental calibration

“…In first approximation, considering the case study has no internal division and the temperature test (based on the aforesaid study [23]) exhibits no significant temperature differences below 2 meters (the zone where the wine is kept), the case study can be modeled as only one thermal zone. The preservation of a wine with high sensitivity to temperature or the need to keep the wine also at height over 2 m, can call for stricter acceptability reference.…”

“…3), were located along a three-dimensional grid inside the building and recorded temperatures for about one week every ten minutes. In order to define the thermal uniformity in the room, the quantity of 1 • C has been chosen as reference, according to the considerations and method developed by [23,4]. The test system recorded temperatures since June 12th 2014 to June 17th 2014 every 10 min according to thermal survey in similar buildings [24].…”