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Assessment of basement constructions in the winery industry

机译：酿酒厂地下室建设评估

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摘要

Every year the wine sector moves billions of euros around the world. The tendency over the last decades has been to use aboveground constructions but this leads to higher costs to provide appropriate environmental conditions. This study evaluates the possibility of using the basement of agro-industrial buildings as a way to age and preserve wine. To do this, four basement constructions and one semi-basement construction, which belong to commercial wineries in Spain, have been studied for several years. Results show that interior environmental conditions present much greater stability than exterior conditions (70% annual temperature variation reduction and 98% daily variation reduction). The temperature and relative humidity of the internal air keep conditions adequate for the ageing and preservation of the wine without the necessity for air conditioning systems. It has been demonstrated that there are vertical temperature differences varying over the year which should be strongly considered by producers. The lower thermal inertia and the higher exposure to the exterior environment of the semi-basement construction lead to higher temperatures in spring and summer. These temperatures exceeded acceptable levels for wine and lasted for numerous weeks at a time. Having carried out this study we recommend the basement constructions for the ageing and preservation of wine or agro-food products which require similar conditions.
机译：每年，葡萄酒行业在世界范围内转移数十亿欧元。在过去的几十年中，趋势一直是使用地上建筑，但这导致提供适当的环境条件的成本增加。这项研究评估了使用农用工业建筑的地下室作为陈年和保存葡萄酒的可能性。为此，已经研究了属于西班牙商业酿酒厂的四个地下室建筑和一个半地下室建筑。结果表明，内部环境条件比外部条件具有更高的稳定性（每年减少70％的温度变化和每天减少98％的温度变化）。内部空气的温度和相对湿度保持了足以使葡萄酒陈化和保存的条件，而无需空调系统。已经证明，一年中存在垂直温度差异，生产者应认真考虑。半地下室结构的较低的热惯性和较高的暴露在室外，导致春季和夏季的温度较高。这些温度超过了葡萄酒可接受的水平，并且持续了数周之久。进行了这项研究后，我们建议为需要类似条件的葡萄酒或农业食品的老化和保存提供地下室结构。

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