Wineries

Winery refrigeration and temperature control

Daikin helps provide the ideal conditions for wine production. Today’s wineries depend on the optimum thermal conditions to create quality wine. Close winery refrigeration and temperature control has a major influence on all stages of wine production. Winery refrigeration is vital during grape storage after harvesting, during alcoholic and malolactic fermentation, tartaric stabilisation, purification and clarification. It is even a factor during wine ageing, conservation, tasting and consumption. Incorrect winery refrigeration temperatures during cooling and heating can inhibit or accelerate the process with dire results.

Daikin has winery refrigeration solutions for every stage of the fermentation process

Cold room storage

The grapes are stored temporarily in the cold room at below 5°C in order to avoid spontaneous fermentation. Cooling the fruit before pressing also slows down oxidation.

Alcoholic fermentation

Fermentation is best achieved at 16 to 20°C for white wines and 24 to 32°C for red wines. Daikin chillers supply precise temperatures for all types of fermentation tanks, including jacketed, belt and curtain models.

Malolactic fermentation

Favourable development of the lactic bacteria requires cooling or heating at temperatures between 20 and 22°C.

Tartric stabilisation

To avoid the formation of tartrate crystals precipitating within the wine bottle, the wine must be stabilised before being bottled. Tartric stabilisation is carried out when the wine is chilled to below 0°C, enabling the crystals to be separated easily from the clarified wine.

Bottling and storage room

During the conservation period, it is very important that the temperature should remain constant within the optimum temperature range of 12 to 18°C. Heating is often required during conservation.

Controls

Daikin chillers can also be integrated in an overall building management system, which controls the total winery’s operations.