Heating and Cooling Applications

Abstract

Process heat transfer is used at several points during winemaking to control or retard unwanted enzyme, microbial, and chemical reactions. These will generally include:1.Must cooling in association with juice draining or skin contact prior to fermentation2.Juice cooling prior to fermentation3.Both the heating and cooling requirements of high-temperature short-time (HTST) denaturation of enzymes or to kill microorganisms4.Heat removal for temperature control during fermentations5.Cooling of wines for control of temperature during storage6.Cooling of wines to enhance potassium bitartrate crystallization7.Energy recovery by interchanging heat between warm and cold wines8.Heating of juice for thermovinification9.Cooling and air conditioning of the winery or aging cellars.