Energy Assessment on Cooling Systems in

Wine Industry
Case Study in Ervideira Winery
João Leal da Costa M. Correia1, Miguel Cavique Santos2 and António José Freire Mourão3

1Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
2UNIDEMI_CINAV & Naval Academy, Base Naval de Lisboa – Alfeite 2810-001 Almada
3UNIDEMI & Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516
Caparica, Portugal
 Introduction
• Wine industry have changed in the last thirty years. The technology is
improving and the wine consumers demand more. It is crucial to have
a rigorous control over the production.
• The study conducted at the Ervideira Winery in the South of Portugal
allowed to define a model of the heat transfer and the heat generated
in a real winery.
• Can help defining the main sinks of heat in the production of wine,
and to establish the cooling needs of the central cooling producer.
• The need to present improvement measures that justified not only
their application but could increase the quality of the production
conditions in order to have a better product.
 Structure of the work
Analyse of
Understand the
energy
parameters of the
generated in
fermentation
fermentation

Wine
Introduction Sum of all Improvement
production
energy measures
To sources
fermentation
tanks
Heat transfer to the
tanks due to
environment Conclusions
conditions
To
maturation
tanks
 Wine production
18-20
ᵒC
24
Fermentation tank ᵒC
and maceration

<20 ᵒC
Reception Crush and Alcoholic Malolactic
grape tank destemming fermentation Maturation
fermentation

Must follows to Filtration and

fermentation tank fining
15
ᵒC
Solid parts are
Botling and
pressed
commercialization
 Fermentation
Origin of the heat
• Enthalpy 450 ≤ ∆ ≤ 650 /
• El Haloui et al. (1988) → correlations
= 1,85 + 2,7
= 2088,7 − 2070,7

• A. López and P. Secanell

• = 0,99109. − 2096,3. + 2078

• The heat released is calculated by:

• =∆
 Heat released
Heat released in a white wine grape Sum of heat released from all tanks
10 200

9 180

8 160

7 140

6 120

dQ/dt [kJ/L]
dQ/dt [kJ/L]

5 100
4
80
3
60
2
40
1
20
0
12 36 60 84 108132156180204228252276300324348372396420444468492516540564588 0

12
60
108
156
204
252
300
348
396
444
492
540
588
636
684
732
780
828
876
924
972
1020
1068
1116
1164
1212
1260
1308
1356
1404
1452
1500
-1
Time [h]
Time [h]
The heat transfer analysis to the tanks due to
environment
• Ervideira winery is open to the exterior on
the North and East bounds.
• Covered by a non-insulated white metal
sheet.
• The tanks are therefore at atmospheric
conditions, subjected to radiation from the
cover and to direct radiation from the East
area.
• A refrigeration water network with a
central chiller of 149 kW allows removing
the heat gained by the tanks due to the
chemical process and to the heat transfer.
 Methods
• Calculate the heat convection coefficients inside
• Sf and outside of the tanks to determine the heat
flow at any hour, considering natural convection.
• Calculate the Nusselt number, Nu, to determine
the heat convection, according to:
• = = ×
• It was estimated temperatures of the walls and
then an iterative method was performed to
calculate the real temperature of the walls
through the calculation of heat flux according to
Fourier’s Law.
• The convection coefficients were found based on
the same method after knowing the real
temperatures of the wall.
 Heat transfer result
• The global energy generated since May to October is represented in the chart.

The global energy generated to fermentation and maturation tanks

160000

140000

120000
Potência (W)

100000

80000

60000

40000

20000

Time (Horas)
 Two different analysis
Percentual balance Red Wines White wines
70

60
8%
50
6% 3%
Percentage [%]

40

30
37%
20
86% 60%
10

0
Convection and Fermentation Direct radiation Radiation from the Heat dissipation
conduction roof
Source of energy
 Comparison to the real case
• In most cases the energy consumption at a winery in fermentation
time is circa 60-70% of total annual consumption. Regarding to Adega
da Ervideira it corresponds to 81 MWh/a.
• What concerns with this study the total refrigeration needs are: 96,2
MWh/a per year.
• EER of the chiller of 2,58 → 37,3 MWh/a (electricity use).
• The 37,3 MWh/a corresponds to 46% of the 81 MWh/a (Adega da
Ervideira).
• With the consumption of the pumps it can be 43,8 MWh/a which is
54% of total energy use of the year.
 Improvement measures

Not Quantified Quantified

Close the interior with masonry wall
Application of nebulizers
Replacement of the lighting to led
systems
Insulation of the pipe system
Insulation of the tanks
Insulation of cover metal sheet
Vertical wall plants to cover the radiation
 Results
• The application of insulation to all tanks is the more effective
measure.

Total thermal charge[kWh] Total electrical

Total [kWh] consumption
Fermentation Maturation [kWh]

No insulation 22036 74185 96221 37295

With insulation 16261 32632 48893 18951

Savings of
5775 41553 47328 18344
cooling energy
 Conclusions
• With hot temperatures during the summer, it is important to reduce the heat
transfer to the tanks in order to decrease the energy spending and to achieve
better production conditions.
• The electricity for wine production totals 43.8 MWh/a, therefore about 5.5
MWh/a per 100.000 bottles.
• About 2/3 of the energy use concerns the process of maturation and
fermentation.
• It needs a maximum cooling power of 136 kW, accomplished by a chiller of 149
kW, or less than 20 kW to produce 100.000 bottles.
• The application of insulation can represent an annual saving of 2385€
corresponding to 10% of total energy use in a year.
• The use of these indexes can help defining the power and energy use for other
producers, and to allow the oenologist to check the availability of cooling power
to produce different types of wines.
Energy Assessment on Cooling Systems in Wine Industry
Case Study in Ervideira Winery

Thank you

João Leal da Costa M Correia