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Environmentally responsible approach and energy saving in winemaking.

Démarche "éco responsable" et économie de l'énergie en vinification.

Author(s) : RABIN C., ASSELIN C.

Type of article: Article

Summary

Wine production was traditional during a long time, characterized on the one hand, by an upper quality level and, on the other hand, by a basic "run of the mill" produce. That production has had to fit the evolution of the food consumption and overall, the festive food consumption, always attending about new or original produces. Oenologists searched for grape components good or not for the wine characteristic to be increased during the fermentation of the must and during a posible maturation of the wine. In the same time, they searched for possible processes to select the identified components and they optimized the technological parameters. The control of the temperature by refrigeration or heating processes, revealed to be a relevant way. Refrigeration and heating processes are energy consuming: the manufacturers afforded to make these processes as economical as possible, setting to work technologies well running in other applications like reversible "heat pumps".

Details

  • Original title: Démarche "éco responsable" et économie de l'énergie en vinification.
  • Record ID : 30023866
  • Languages: French
  • Subject: General information
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1165
  • Publication date: 2017/09

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