Cooled fermentation during the making of wine

摘要

In the last few years the cooled fermentation becomes more and more important for German wine makers. At the same time the number of producers of the required equipment is increased. To value this equipment the Arbeitskreis Technik im Weinbau (ATW) has initiated a first study in cooperation with the University of Applied Sciences in Kaiserslautern in 1997. The main topics were to evaluate the equipment and utility costs and to test the functionality of different heat exchangers. The new investigations reported here take into account, that the number of heat exchanger equipment has increased since 1997. Also a survey was done to evaluate e.g. the planed investments by the wine makers.