Abstract
Greater amount of energy consumed in wineries is used for cooling and humidifying of the interior, for this reason the correct design of energy efficient wineries has become an important issue for winemaking countries. The purpose of the design of buildings that require less or no energy to achieve controlled conditions of the indoor hygrothermal environment for production and aging of wine, allowed to formulate the objective of this work, which was to evaluate six models of wineries with bioclimatic design located in El Valle de Guadalupe, Baja California from data on thermal performance (indoor temperature and relative humidity) and energy consumption (kWh and degrees-hour), obtained by dynamic thermal simulation. The zone of the study was characterized, based on the review of previous studies optimum temperature ranges were defined for aging and wine production. A basic model of a winemaking building was designed to which bioclimatic strategies were applied. The results obtained allowed to suggest the best bioclimatic design options for this type of buildings.
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