- #1
Steve Mitchel
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I am working on an HVAC system for a winery. Part of the heat loading during the peak late summer/fall season will be from the fermentation process and I am having difficulty finding information on the amount of heat generated from fermentation of wine.
Exposed wine surface area of each tank is 2.63m2.
Total fermenting volume of each tank is approx 4000L of wine before fermentation begins.
Expect maximum 6 tanks fermenting at a time.
Range of fermentation temperatures expected 14-22C.
Can anyone help me with this information and also; is the heat purely sensible or will there be additional latent heat released?
Exposed wine surface area of each tank is 2.63m2.
Total fermenting volume of each tank is approx 4000L of wine before fermentation begins.
Expect maximum 6 tanks fermenting at a time.
Range of fermentation temperatures expected 14-22C.
Can anyone help me with this information and also; is the heat purely sensible or will there be additional latent heat released?