Mitsubishi Electric: Winery

The wine connoisseurs and consumers are constantly growing all over the world, yet only a few of them know how complex and delicate the wine-making process is. The most important phase is certainly fermentation: an exothermic reaction that transforms 90% of the sugar into alcohol, or the wort. The oenologist accurately establishes the duration and intensity of this transformation, parameters that decisively influence the quality of the final product and its organoleptic properties. Fermentation increases the temperature of the mass to values ​​which are incompatible with the yeast responsible for the reaction. For this reason, it must take place at a controlled temperature (17 - 20°C for white wines; 25 - 28°C for red wines), which requires the support of dedicated air conditioning systems.