•Surface and shallow underground temperatures affected by a building were monitored.•A numerical model for temperature behaviour in surface and shallow layers was developed.•Effects of interaction ...with buildings and open air were accounted for in the model.•The equations developed proved suitable to reproduce the phenomena surveyed.•Results support thermal design criteria definition for underground wine cellars.
Premises for wine storage and ageing call for a specific indoor climate, which can require high energy consumptions. Underground buildings have the potential to reduce energy demand in comparison to conventional aboveground buildings, by exploiting soil temperatures and ground cover. But the building–underground interaction is site-dependent, therefore an accurate design must take into account every aspect of the thermal interface between them. The objective of the study is to identify the time variations of temperature distributions related to ground layers involved in the interaction with underground buildings in the wine sector. The experimental monitoring system for surface ground temperature and shallow temperature beside and below an underground cellar is described. Based on data acquired, a numerical interpretative and predictive model for temperature behaviour in surface and shallow layers was developed. The model was calibrated through specific parameters able to account for the interaction with buildings. The equations developed proved suitable to reproduce the phenomena surveyed. Therefore, they allow to correctly design the interface between underground buildings and the terrain, on the basis of temperature data which can be surveyed in the soil at different depths, or within already existing underground artefacts.
Background and Aims
The importance of indoor environmental conditions in a cellar is well known and continuously investigated. The process of wine ageing consists of several steps, during which ...temperature (T) and relative humidity (RH) play a fundamental role as the quality of the final product is strongly related to stable and suitable environmental conditions. Critical factors, such as mould growth or wine evaporation, have emerged when ventilation has proved to be insufficient or poorly designed. The limitation of stagnant areas and the homogeneity inT and RH provide for proper wine conservation; however, unwanted local conditions can occur in the zones with insufficient air exchange.
Methods and Results
Considering these aspects, a controlled microventilation and monitoring system was installed in a case study cellar, and T and RH were monitored for 1 year. The data have been analysed to investigate criticalities of the environmental conditions. The ventilation was activated in specific critical conditions to increase the homogeneity of the T and RH in the critical zones. The results show that the microventilation system improves the homogeneity of both T and RH without affecting the average values.
Conclusions
The study demonstrated the efficacy of the system and indicated possible modifications to improve system performance.
Significance of the Study
The system proved to be a useful tool for both improving the environmental conditions and providing useful information to the winemakers about the ageing conditions.
The wine sector worldwide consumes a considerable amount of energy, with much of it used for cooling and ventilating cellars (ageing rooms). For this reason, the design of energy efficient cellars is ...increasingly gaining importance. With the aim of developing cellars that require little or no energy to maintain wine maturation conditions constant, this article presents a synopsis of the principles of cellar design for reducing the energy demand of cellars and a graphical review of actual cellars. The principles are based on the implementation of relevant parameters, such as cellar orientation, shape, depth, envelope system, passive cooling mechanisms and shading. A chronology of cellar monitoring and modelling is presented because of its direct influence on the hygrothermal behaviour and design of cellars. Previous studies in the literature were analysed to determine the underlying influence of these parameters on total energy demand and to suggest the best design options. This analysis is also based on the experience of the authors and will be useful for those involved in the design of energy saving wine cellars.
Risk assessment is essential to making informed decisions on occupational risk prevention. The health and safety conditions of workers can be improved by issuing voluntary certifications, such as ISO ...45001. This is particularly important in sectors such as wineries. In 2017 these numbered 4093, representing 14% of the food and drink industry in Spain, of which 290 were in Andalusia. The incidence rate for 2017 in the industrial sector in Spain was 5.264 work accidents with sick leave for every 100,000 affiliated workers, making this the sector with the second highest number of work accidents after that of construction. The study aims to assess the risks in wineries in Andalucía, southern Spain, by analysing the opinions of a group of experts with experience in the sector. The Delphi method was used for this study and was carried out in conjunction with a panel of 11 experts. The results indicated that the most significant workplace risks were those occurring in the production facility, workshop or factory; in terms of occupation, those exposed to the greatest risk were machine operators; regarding the type of work, production, processing and storage posed the highest levels of risk; operating machinery was the physical activity with the highest risk; in the area of causes of accidents, the highest risk was of slipping, tripping and falling; and, finally, with regard to how an accident could occur, the highest level of risk was considered to be contact with electric current.
•The occupation with the greatest risk in wineries is “machine operator”.•The physical activity with the greatest risk in wineries is “operating machinery”.•“Slipping, or tripping and falling poses the highest risk in wineries” in the category of deviation.•Finally, the greatest risk in wineries is “contact with electric current, fire, substances”.
Despite the high energy consumption of wine making processes, little efforts have been spent so far, both at the industrial and scientific level, to search for alternative energy systems in wine ...cellars. In fact, almost all the existing cellars take electricity from the grid and burn natural gas or other fossil fuels to fulfil their energy demands. This paper analyses the energy demands of a real Prosecco wine cellar in the North East of Italy, which can be considered as a “reference” cellar for dimensions and wine production. The goal is to find the best energy conversion system in terms of maximum profits, efficiency and share of renewable energy utilization. Four alternative design configurations are proposed, and each one optimized considering the three objectives. Results show that a 35% gain in the maximum profits is obtained by including a natural gas fueled CHP internal combustion engine and an absorption chiller. This configuration is also the best one to achieve the maximum efficiency (61%), resulting in 18% reduction of primary energy consumption. Conversely, the utilization of a biomass boiler and an absorption chiller allows maximizing the share of renewable energy consumption, which is about 35% considering the existing availability of biomass from pruning harvesting and the relative limited surface available for photovoltaic generation. This option may become economically interesting when the price of natural gas increases of at least 50%.
Indoor air temperature monitoring is a basic activity giving useful information in many fields such as human thermal comfort, food preservation conditions and energy simulations. The collected data ...can help the room management and, their elaborations, can improve energy-efficient building design. The survey equipment installation in an indoor space – sensor number and positions, record frequency – is a delicate procedure depending on several conditions related to the specific room. Nevertheless specific installation procedures are nor defined or codified in the scientific literature. This study aims at the definition of a temperature survey method, both accurate and cost-effective, able to quantify and maximize precision and accuracy of the temperature monitoring in indoor spaces, through an experimental temperature test carried out on a wine-aging room of an Italian wine farm. The method allows to identify homogeneous temperature zones, the number of sensors to be installed and the proper data recording frequency, based on the specific needs of the process under study. This method is experimentally validated by means of a test carried out on a wine-aging room.
•A temperature monitoring method for indoor spaces is proposed.•A preliminary test and precision definition are required before the monitoring.•The method allows the homogeneous temperature identification.•The method assesses the sensor possible positioning and monitor frequency.•An Italian wine-aging room is used as case study.
A laboratory study was conducted to test the performance of non-thermal plasma air purifiers on its removal effectiveness of two haloanisoles – 2,4,6-trichloroanisole (TCA) and 2,4,6-Tribromoanisole ...(TBA). TCA and TBA are the two major compounds found in wine cellars that can contaminate wine to produce unpalatable mouldy and musty tastes. The test was first conducted in a climate chamber. The plasma air purifier was installed in a test rig developed for the testing and challenged by airflow with certain concentrations of TCA and TBA. Air samples upstream and downstream of the air purifier was collected by Tenax tubes and the concentration of TCA and TBA were analyzed by thermal desorption GC–MS. The results showed that the plasma air purifier was effective on removing TCA and TBA with a single pass efficiency of better than 82%. The effect was further validated in a wine cellar under a realistic condition. The concentrations of TCA and TBA in the wine cellar decreased 94% and 50% respectively after running two plasma air purifiers for 5days. The non-thermal plasma air purification technology may be used in wine cellar to remove the two airborne contaminants and prevent the wine from being contaminated during storage.
The main objective of this research is to promote passive thermal design techniques in the construction of wineries. We analyze the suitability of using the thermal inertia of the ground that ...surrounds underground cellars to provide an adequate ambience for the ageing and conservation of wine. For this purpose, a modelling procedure to simulate the annual temperature cycle inside the cellar was developed. The proposed model was validated using experimental air temperature data from wine cellars in Spain. Many of the main wine-producing regions of the world have been analyzed by means of the model. Results show that underground cellars have advantages for the ageing and conservation of wine in all regions studied because of the thermal inertia of the ground and its ventilation behaviour. By adjusting the depth according to the ground properties and exterior conditions, ideal temperature can be reached inside the cellar without air-conditioning expenses. The modelling procedure and the results data could be a great help in the study and design of new wine cellars or constructions with similar characteristics, making it possible to estimate the indoor temperature and select the location and most suitable parameters.
► We analyze passive thermal design techniques in the construction of wineries. ► We simulate the annual temperature cycle in the interior of underground wine cellars. ► Main wine-producing regions of the world have been analyzed. ► Optimal temperature can be reached inside underground cellar without air conditioning. ► Passive control is strongly conditioned by the mean annual temperature of the place.
Wine sector can contribute to the rediscovery of Romania as a possible tourist destination, and the multiplication of interest in this area can offer a wide range of experiences (through rural ...tourism, wine tourism), active holidays and even business opportunities. The development of tourist destinations is closely linked to their natural environment, cultural distinctiveness, social interaction, security and wellbeing of local populations. These characteristics make wine tourism the driving force for the conservation and development of the tourist destinations in the Dealu Mare vineyard, the largest vineyard in the most important wine-growing area of the country. Romania has a remarkable wine heritage, both on a European and global economic confirmed statistics every year. Wine tourism is on an incipient phase in Romania, compared to other countries with significant wine heritage, but is likely sufficiently sustained development, especially wine-growing potential value resulting from the studies undertaken to implementation of European Union wine reform. Dealu Mare is a vineyard where wine tourism could potentially increase the flow of tourists as well as improve their quality.
The wine-ageing process is one of the most important phases of the wine production and it can be considerably affected by the micro-climatic conditions inside the ageing rooms. Underground wine ...cellars in small-medium wineries are designed with natural ventilation systems, able to maintain optimal indoor condition. However, critical factors emerge, such as mold growth or wine evapo-transpiration, where ventilation proved to be poorly designed, insufficient in the first case or excessive in the second one. The zones around the wooden barrels proved to be the most sensitive and problematic. These areas are the most investigated in terms of temperature and humidity values but surprisingly not in terms of air velocity. In this paper, a ventilation system has been designed and optimised to support the lack of ventilation, by means of computational fluid dynamics modelling. Eight configurations have been performed and analysed, identifying the best two according to the air velocity range. Specific parameters have been defined to appreciate the application limits of each configuration. These parameters can be used as reference for system design in similar studies and applications and can help scholars and professionals to identify the optimal configurations for the implementation and proper placement of the system inside a cellar.
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