Reducción de la demanda térmica originada en la vinificación en bodegas localizadas en zona de clima árido, mediante modelado térmico semi-empírico
The study of a sample of three wineries in San Juan, Argentina reveals that energy demand (DE) in winemaking is related to the thermal processes that occur inside winemaking receptacles (EV). These processes determine the quality of the wine, range from fermentation to storage, and require a certain...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Universidad del Bío-Bío, Chile
2015
|
| Acceso en línea: | https://revistas.ubiobio.cl/index.php/RHS/article/view/2119 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | The study of a sample of three wineries in San Juan, Argentina reveals that energy demand (DE) in winemaking is related to the thermal processes that occur inside winemaking receptacles (EV). These processes determine the quality of the wine, range from fermentation to storage, and require a certain thermal stringency, which is likewise referred to in this article as wine comfort. To determine the influence of an arid climate on wine comfort conditions and the resulting DE for thermal conditioning, a semi-empirical modeling tool was designed. With this instrument it is possible to test the thermal processes of wine fermentation and storage during warm (fermentation and storage) and cold seasons (storage). The modeling results confirm that an increase in the thermal inertia of the EVs promotes heat load reduction (QT), which affects the winery´s DE. |
|---|