Resumo

RAMOS, A. I.. Winemaking envelopes energy efficiency: new technologies vs. traditional comparative study cases. Entre Ciencia e Ingenieria [online]. 2022, vol.16, n.31, pp.25-32.  Epub 01-Jul-2023. ISSN 1909-8367.  https://doi.org/10.31908/19098367.1845.

The present work deals with a comparative case study between two technologies of winemaking tanks, new and traditional ones, to determine the energetic performance of wine production models in relation to the climate zone. The wineries' most common and energy-intensive winemaking process is addressed; fermentation of the must during summer. Using empirical data obtained by simple observations with temperature sensors, processed with statistical software, coefficients of variation, probability distribution, correlations, and bivariate models. With this information, the energy rate of each productive technological model is determined. From different approaches, the results obtained in the interior temperatures of both technological models indicate that the new fermentation envelope technology presents a higher energy rate per unit of product (kWh / L) than traditional envelope technology, and that difference is explained by outsider temperature from the climatic study area.

Palavras-chave : Energy Efficiency; winemaking; technologies; envelope; climate.

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