Abstract
A Fickian model is used to simulate the wine losses during wine ageing in oak casks. The model relates wine losses due to diffusion through oak staves and evaporation to the air depending on conditions of temperature, relative humidity and air velocity in ageing facilities. The governing parameters are diffusion and surface emission coefficients. Both are fitted to experimental data. The model is validated by comparing it with experimental data from several case studies in wine-cellars. The results obtained are in close agreement with actual measurements. The model is a useful tool for optimising the design of air diffusion systems to minimise wine losses and, consequently, financial losses for cellar owners.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
