Chillers
This article will make plants aware of the energy and water use differential between CHW systems providing chilled water in a 45-60°F (7-16°C) range, and process cooling solutions at 70°F up to 120°F (21 to 49°C). The article will examine cooling resource evaluation criteria and supply water temperature specifications, then describe and compare process cooling options.
Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.
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Industrial plants are major consumers of water. Water is used in many processes. Sustainability projects focus on reducing the consumption of water and the energy-costs associated with cooling water so it may be effectively used.
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