Designs for energy‐efficient wine cellars (ageing rooms): a review

Arredondo-Ruiz, Fernando; Cañas, Ignacio; Mazarrón, Fernando R.; Manjarrez-Domínguez, Carlos

doi:10.1111/ajgw.12416

Cited by 10 publications

(5 citation statements)

References 75 publications

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“…Taking into consideration that 'cost optimality' and 'nearly zero-energy buildings' are two fundamental concepts within the current EU policy related to the energy performance of buildings and climate change mitigation [10] the winegrowing industry required the adaptation of the wineries in search for energy efficiency while reducing wine production costs. Therefore the design of energy-efficient cellars is increasingly gaining importance [11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

“…Since the implementation of energy implies a huge investment, different research has focused on energy efficiency [19]. Regarding this, as well as the increase of temperatures due to climate change, passive performance of wineries must be considered to be the main strategy with increasing importance [11][12][13][14][15]. Further to competitiveness and promotion of zero-energy buildings in all the sectors [14,15,19,20].…”

Section: Introductionmentioning

confidence: 99%

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Cost-Effectiveness Evaluation of Nearly Zero-Energy Buildings for the Aging of Red Wine

et al. 2021

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Achieving the best energy performance has become an important goal. The European Union has consequently developed legislative measures that introduce the concepts of nearly zero-energy buildings and cost-effectiveness during life-cycle. We use these concepts, looking for the design of energy-efficient wineries, while reducing wine production costs. The research method is based on the monitoring of temperature and humidity of 12 red wine aging rooms of representative construction designs with almost zero energy consumption that together with the economic data obtained from construction cost update, determine a parameter that has been called “construction effectiveness”. This parameter allows the evaluation of the cost–benefit ratio of each of the analyzed constructions. The results obtained demonstrate that adequate conditions can be achieved for the wine aging with zero-energy buildings, although there are notable differences in cost, damping effectiveness, and resulting hygrothermal environment depending on the type of building. The correlation between performance and construction costs shows large differences in cost per unit of damping achieved: 0.5–2.7 €/m2 for temperature and 0.6–5 €/m2 for relative humidity. With a correct design, the differences between typologies can be reduced or even non-existent. The results obtained can be a valuable tool to promote the design of zero-energy warehouses.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cost-Effectiveness Evaluation of Nearly Zero-Energy Buildings for the Aging of Red Wine

et al. 2021

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“…Some of these emissions are due to energy consumption in wineries, which is mainly associated with the process used in aging rooms to cool and ventilate warehouses [4]. This is because wine requires very strict environmental conditions for its aging and maturation, which must be maintained throughout many months of the year.…”

Section: Introductionmentioning

confidence: 99%

Construction Solutions, Cost and Thermal Behavior of Efficiently Designed Above-Ground Wine-Aging Facilities

Gómez-Villarino,

Barbero-Barrera,

Cañas

et al. 2024

Buildings

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The wine industry requires a considerable amount of energy, with an important fraction corresponding to the cooling and ventilation of above-ground aging warehouses. The large investments made in aging facilities can compromise the viability and competitiveness of wineries if their design is not optimized. The objective of this study was to provide guidance for the efficient design of new above-ground warehouses. To this end, multiple construction solutions (structure, envelopes, levels of integration, etc.) were characterized, and their costs and the resulting interior environments were analyzed. The results offer a comprehensive view of potential construction solutions and benchmark price ranges for viable and profitable designs. With a total cost of 300 EUR/m2, an average damping of 98% per day can be achieved. Increasing the costs does not imply better effectiveness. A double enclosure with internal insulation—with or without an air chamber—can achieve excellent results. Greater integration as a result of several enclosures being in contact with other rooms and/or the terrain allows for a high effectiveness to be achieved without air conditioning. Perimeter glazing and ventilation holes can reduce the effectiveness of the construction, resulting in greater instability and a lower damping capacity.

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“…Nocera et al [5] analyzed the optimal hygrothermal conditions for wine cellar to guarantee high performance of the ageing process. Arredondo-Ruiz et al [6] proposed a review of the design and features of ageing rooms to find the designs that promote a more efficient use of the cooling and ventilating systems. Benni et al [7] studied different configurations and materials for wine storage buildings to provide guidelines for an energy-efficient choice of building materials and technical solutions.…”

Section: Introductionmentioning

confidence: 99%

Choice of the Optimal Design and Operation of Multi-Energy Conversion Systems in a Prosecco Wine Cellar

Pivetta

Rech²,

Lazzaretto

2020

Energies

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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%.

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Designs for energy‐efficient wine cellars (ageing rooms): a review

Cited by 10 publications

References 75 publications

Cost-Effectiveness Evaluation of Nearly Zero-Energy Buildings for the Aging of Red Wine

Cost-Effectiveness Evaluation of Nearly Zero-Energy Buildings for the Aging of Red Wine

Construction Solutions, Cost and Thermal Behavior of Efficiently Designed Above-Ground Wine-Aging Facilities

Choice of the Optimal Design and Operation of Multi-Energy Conversion Systems in a Prosecco Wine Cellar

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