Abstract
This article examines the advantages of cellars compared with aboveground storage for aging of wine. The literature on winemaking points out the importance of a constant low temperature and high relative humidity inside buildings where wine is stored, in order to produce a high-quality end product as well as to reduce wine losses. An analytical model for calculation of the soil temperature was used as an approach for the assessment of the possible energy savings in underground cellars. In addition, various traditional underground wine cellars were monitored in comparison with commercial wineries in the Ribera del Duero appellation of origin (Spain), and the results showed the advantages of underground cellars.
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