Wine Room Cooling Systems Process

The quality of the wine is closely related to the equipment of the wine room cooling systems. Freezing and cooling to achieve a certain degree of clarity in the wine to prevent crystallization of tartar crystals, which is a process to improve the stability of the wine. The wine room cooling system process equipment has the advantages of short freezing time, low energy consumption, rapid cooling, and the advantages of wine flavor and continuous equipment operation. In the short time to reach the cold treatment temperature, the wine out of the tank to maintain its lowest temperature has achieved good results. As the taste of wine is recognized by consumers, the increase in sales of wine produced can also bring economic benefits to the company, which is worth promoting in the process cooling of wine production.

Under the condition of the wine room cooling system equipment, the speed of wine temperature reduction is determined by the quantity of wine to be frozen and the temperature of the wine. The control of the fermentation temperature during the wine production process and the cold treatment of the wine require the provision of cold. Therefore, the determination of the cooling load and the choice of cooling method directly affect the production of wine. The cold treatment temperature should be as low as possible. It can be lowered to the freezing point of the wine and kept at 0.5~1.0 degrees Celsius above the freezing point.