Cold storage system for bottled wine

[Cewek ITS]

Dear All,

Are there anybody that have experience about designing cold storage system for bottled wine?
The following requirements;
* Area 21500 sq ft w/ 3.2 meters head room
* Around 80000 wine bottle @ 750 ml each will be stored
My question :
- What model cooler unit is proper for this room ?
- What installation of unit cooler that is proper for this condition ?
- How to keep the humidified room ? Do we need humidifier or enough using cooler unit ? What kind of cooler unit is proper ?

Thanks for your advice

BR,
Cew ITS

[refri_holic]

hei, ce ITS.........
aku kira, emang butuh humidifier, itu yang aku tw, selebihnya... ga TW, hehehe.......
aku batu belajar dibidang ini selama 2 tahun dan aku cuma bagian maintence nya aj...
KEEP FIGTHING, girl!

[nh3wizard]

hei, ce ITS.........
aku kira, emang butuh humidifier, itu yang aku tw, selebihnya... ga TW, hehehe.......
aku batu belajar dibidang ini selama 2 tahun dan aku cuma bagian maintence nya aj...
KEEP FIGTHING, girl!

Whatever you say cause its all greek to me

[camerond]

I did design a coldroom for wine storage a year or so ago. Not quite that big though. The humidity was controlled well using just the evaporator sizing. As long as you size your evaporator for the desired humidity you should be fine.

[platinumfreeze]

Good call on that evap sizing to keep humidity in check. I was talking to another tech the other day and he was trying to explain how he calculated his project, but I didn't get it. Is there a chart or graph that you can plug in compressor Btu's and evap temp to figure out humidity?

• away from direct sunlight,
• temperatures between of 4ºC and 18ºC (40ºF and 65ºF),
• temperature does not fluctuate more than 2-3ºC (5ºF) once annually, and
• humidity levels are greater than 50%.

Thats all I know about wine storage.

[camerond]

most equipment catalogues will have fairly decent graphs in the back to help with that sort of thing, but i think if you're designing a room then you should be choosing the equipment based on the required temp and humidity, rather than choosing equipment and trying to make it fit.

There's a few things you should consider. The larger the evaporators surface area, the more area for the moisture to condense on. The slower the air moves through the evaporator, the more moisture is drawn out of it. The longer the on cycle of the system, the more time it spends condensing the moisure from the air. The colder the evap, the quicker the moisure condenses onto the evap (if the evap temp is below freezing then defrosting is necessary.) An EPR is good if you don't want defrost cycles. Also you need to consider what type of wine. White or red? Red is best around 18C. And a lot of the winemakers are starting to steer away from cork, it's too prone to leaking and it taints the flavour of the wine aswell. so if it's a glass bottle, with a paper label and screw top, then i can't see why low humidity would affect it. If it's cork though then i can see low humidity being a problem.