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

Barbaresi, Alberto; Maria, Federica De; Torreggiani, Daniele; Benni, Stefano; Tassinari, Patrizia

doi:10.1016/j.enbuild.2015.06.029

Cited by 15 publications

(9 citation statements)

References 18 publications

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“…It is very important to consider the influence of environmental factors affecting the indoor environment, which depend on weather conditions that are variable during the day and during the yearly seasons. The heat flow through walls is determined not just by the area and the temperatures, but also by the mass characteristics of the walls, which may result in heat flowing out of a wall several hours later [25,26]. Solar energy is absorbed by the exterior walls and roof surfaces as well as through windows.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

Barreca

Praticò

2019

Sustainability

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The quality of extra-virgin olive oil (EVOO) is strongly correlated to the fatty acid alkyl esters (FAEE) content. High storage temperature leads to degradation of positive oil attributes in the long term, while low temperature develops rancidity quickly, thus reducing the consumer’s acceptance and, therefore, the shelf life of EVOO. In Calabria, there are many traditional olive mills, yet only few are utilized nowadays. This is mainly due to the low building performance—in particular to the temperature control inside the oil storage area. This paper illustrates the thermal analysis carried out on a famous historical olive mill located in Lamezia Terme, the best agricultural land in Calabria. A thermal retrofitting assessment was conducted, and eight different passive strategies were evaluated to improve the sustainability of the buildings.

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Section: Resultsmentioning

confidence: 99%

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

Barreca

Praticò

2019

Sustainability

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“…Previous studies (De Rosis et al, 2014;Tinti et al, 2014;Barbaresi et al, 2015a;Verdecchia et al, 2016) allowed to use the energy model of an Italian winery as base model for the present work. The model was calibrated and validated on experimental data on an existing winery (Barbaresi et al, 2017).…”

Section: Case Studymentioning

confidence: 99%

“…The building is subdivided in 4 thermal zones [where a thermal zone is portion of the building volume in which the air temperature can be considered uniform (Barbaresi et al, 2015a)]: the wine making area, the wine-storage area and other two zones between the previous zones and the roof, as shown in Figure 2.…”

Section: Energy Modellingmentioning

confidence: 99%

Effects of different architectural solutions on the thermal behaviour in an unconditioned rural building. The case of an Italian winery

Torreggiani

Barbaresi

Dallacasa

et al. 2018

J Agricult Engineer

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Referring to the wine sector, in the Mediterranean area, most of the wine farms make use of unconditioned above-ground buildings constructed without a specific attention to temperature control, where indoor temperatures easily show trends in disagreement with correct wine-ageing and conservation. Moreover the suitable temperature ranges can differ from wine to wine, and are considerably different from ideal temperatures for human comfort. This study aimed at testing the effectiveness of different architectural elements in improving the thermal behaviour of unconditioned farm buildings, by means of energy simulations validated on an Italian case-study, comparing the data provided by the simulations with different temperature ranges. Results showed the building thermal performance depends on the chosen intervals, some solution played negative or positive role according to the analysed range and in general roof and wall interventions were more effective than orientation and solar shading, and the combination of more strategies allow to achieve improved results.

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“…The annual wine production amounts to 170,000-220,000 L. The main building (30 m long, 20 m large, and 5 m high) of the farmstead houses both winemaking and wine storage. Previous studies Tinti et al, 2014;Barbaresi et al, 2015) allowed the research group to collect both general information about this farm and more specific data about its winemaking process. Based on that information, the production data of Table 1, derived by doubling the actual extension of the vineyards, have been assumed as input data for the modelled winery.…”

Section: Case Study Winerymentioning

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

Cited by 15 publications

References 18 publications

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

Effects of different architectural solutions on the thermal behaviour in an unconditioned rural building. The case of an Italian winery

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

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