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An intelligent and economic process to manage uninterrupted all the year the environment of your wine storehouses, vats, storages ...

To renew the air of the wine storehouse, the vat, storages... while preserving a temperature and a hygrometry favorable to the breeding and the conservation of the wine like to their conditioning in mode 100% automatic.

You enter on the terminal operator or on your computer the instructions of temperature and hygrometry desired according to the room to ventilate and the controller makes the remainder so that with the Air of Time, you can tend towards the aim which you are fixed as well in temperature as in hygrometry!!

In the case or the instructions could not be reached, the system of management will use automatically the functions COLD / HEAT / MOISTENING / UNMOISTENING... (if they exist) for stage with these deficits or these excesses.

Natural ventilation will have always priority in automatic mode if the outside conditions are favorable.

This operating mode offers the advantage of prohibiting any inopportune walk of the ventilators which would be in contradiction with an action heat, cold, artificial moistening.

If there is gas CO² detection, the run of the fan(s) will have priority in automatic mode until the end of the threshold of detection.
 
 

To ventilate a wine storehouse with control of the temperature and the hygrometry.
 

The temperature and the hygrometry: 2 parameters essential for the breeding and the conservation of the wine.
The temperature: to maintain in a range of 10°C with 20°C according to the seasons and the mode of breeding.
The hygrometry: in a range of 75%HR with 95% HR following the medical state of the wine storehouse.
If the hygrometry is low, the medical state of the wine storehouse is good but consumes it increases! If the hygrometry is high, the medical state of the wine storehouse is at the risk, but consumes it decreases!
The risk of a too strong hygrometry is the development of the moulds, of the TCA and derived: DANGER!


Renewal of the air of the wine storehouse
It is essential to decentralize and eliminate the parasitic odors but also to support micro-oxygenation out of barrels. This operation of ventilation is essential to eliminate pollutant gases (CO², SO²....)
This action of renewal of the air will be all the more effective if one controls the temperature and the hygrometry as well outside as inside the wine storehouse not to create of dewpoint release of the moulds and also to avoid thermal differences between the outside air and the air of the wine storehouse.
This new air can bring in the wine storehouse of the negative kilocalories, the calories, moisture or the dry air.


Moisture
Moisture is the water content of a matter.
In the air, water can be in a solid state (ice, hails) but also at the gas state, it is mixed with the air in a homogeneous way. Like any other matter, the air can absorb only one limited quantity of water.
This quantity is called MOISTENING of SATURATION. Below the threshold of SATURATION one cannot distinguish with the naked eye the humid air and the dry air. In top of the threshold of saturation, water in excess falls down in the form of fine droplets or the shape of mist.
The quantity of water absorptive by the air at the time of saturation varies according to the temperature of this one. The higher the temperature of the air is, the more the quantity of absorptive water is important!

Example :
To saturate air with 0°C, 4.9 g/m³ will be absorbed
To saturate air with 20°C, 17.3 g/m³ will be necessary


N.B: we can saturate air with 100°C (vapor) beyond this temperature the air is not more inevitably saturated with water (overheated vapor or + dry steam).

The fact of lowering the temperature of a wine storehouse without controlling the hygrometry can involve a fall of the hygrometry relative (HR) inside the wine storehouse or on the contrary to increase it.


Dew-point
Temperature to which the air becomes saturated by cooling with constant pressure, or temperature to which condensation starts. For example, a wall whose surface is at a temperature lower than the temperature of the air which surrounds it without any doubt constitutes the ideal place of deposit of droplets of dew (mist on the pane, condensation on tanks stainless, ruptures of cold bridges in a premise...)
The zones or dewpoints are frequent are sources of development of moulds.


The remoistening
It consists in bringing water in the forms of micronized droplets and mixing them in the ambient air. The larger the droplets will be, the more it will be difficult to include them in the gas mixture, the vapour remains the best means to bring moisture.
To optimize this method of remoistening it is necessary that the air of the wine storehouse is moving (ventilator) in order to homogenize the mass of air to avoid zones.
Influence ventilation on evaporation
Evaporation is done by drive of water by the air.
Example of a wine storehouse with strong hygrometry:
On the cold zones (walls, barrels...) if there is no circulation of air the contact on wall EAU/AIR is static and air is immediately saturated.
If there is ventilation, there is an air saturated against the wall, then a decreasing gradient of moisture.
If the air of ventilation is not saturated with the entry, it takes care out of steam while crossing the wine storehouse and it will be replaced by new air.


Air-conditioning
The air of the wine storehouse is in recycling and only small % of new air is allowed. This system makes it possible to lower the temperature of a wine storehouse but at the time of the passage of the air on the cold exchanger there is condensation thus lowering of the hygrometry.
To make up this water deficit one can re-moistening out of sheath (or other), but it is necessary to supervise very ready phenomena of condensation out of sheath as well as the risks of moulds at the time of the stop of air-conditioning (idem for the state of the filters).

 
 

 

VENTILATION : TO BLOW OR ASPIRE?
 

Blowing
The fan propels air in a cone of dispersion to the manner of a water jet.
With the difference of the aspiration, the speed generated by blowing decrease definitely less quickly. Thus to obtain an equivalent speed to 10% the speed measured at the exit of the duct, it is necessary to be placed at a distance equalizes with 30 times the diameter of the duct.
Example: for a duct of Ø 10 cm it is necessary to be placed at 3 meters of the exit to record a speed equalizes with 0,1 m/s.


Aspiration
The aspiration bleeds air in space in spherical and concentric layers around the duct.
The speed with the entry of the ventilator is very high and it decreases very quickly as soon as we move away.
With a distance equal to the diameter of the fan, measured speed is not any more but 10% speed to the entry of the duct.
Example: for a duct of Ø 10 cm with an initial speed of air of 1 m/s, to 10 cm of the exit speed will not be any more but of 0,1 m/s (almost null).

The new air mixes with the ambient air by induction.

 

How does it go?
 

Sensors of temperature, of hygrometry... are placed in the wine storehouse, other sensors identical are placed outside.
All the sensors send uninterrupted numerical signals towards the controller.
A program of the controller validates these signals then directs them towards another specific program which will treat them in mathematical form to manage the physics of the air.
According to the instructions of validated temperature and hygrometry, the controller in real time will calculate the possibilities of renewal of air for tending towards the aims that you fixed yourselves.
Automatically, the controller will give stop or functioning orders as well to the fans, as with air-conditioning or even with the re-moistening.


After more than 6 years of experiment in this field of ventilation of the wine storehouses as well into of Bordeaux, as in Bourgogne or even in the Jura, we note as to 90% of time over one year this system of management fulfilled perfectly its mission and that 10 % remaining correspond to periods or the temperature is abnormally low in winter or with opposite abnormally high in summer.
Ces 10 % sont des périodes ou l'on peut faire appel à la climatisation, à la réhumidification ou même au chauffage dans le cas de chais pas assez isolés.


N.B: in the case of the south of France the possibilities of working with the Air of Outside in wine storehouses decreases to 60%.

If the wine storehouse has a good heat insulation associated a good sealing with the draughts: better will be the results!!

 

Why choose ventilation to control the ambient air of your wine storehouses?
 

Powerful
The system that we present to you automatically functions 365 days per year without particular constraints it is multi-uses and it manages :
    The temperature
    The hygrometry
    Renew the air of the wine storehouse
    Eliminate the CO²
    Eliminate the SO²
    Eliminate the musty smells

Economic
It is a system without maintenance with a ridiculous cost of working.
Example: a wine field or 4 fans is installed in a total volume of 5000 m³, the cost of working (electricity) is lower than 250 euros per year!!
This system is able to manage any process additional and complementary but it can also be extended to other applications: control wine makings, traceability, ...


Reliable
The industrial controlers which are the heart of our systems result from the most modern technicals and you can find them in aeronautics, in nuclear power plant or the advanced technology industries.

6 years of skills in ventilation of wine storehouses and tens of achievements.

 
 
   
 

 
CD ENGENIERIE - Tous droits réservés - 2004