Designs for energy‐efficient wine cellars (ageing rooms): a review

The wine sector worldwide consumes a considerable amount of energy, with much of it used for cooling and ventilating cellars (ageing rooms). For this reason, the design of energy efficient cellars is increasingly gaining importance. With the aim of developing cellars that require little or no energy to maintain wine maturation conditions constant, this article presents a synopsis of the principles of cellar design for reducing the energy demand of cellars and a graphical review of actual cellars. The principles are based on the implementation of relevant parameters, such as cellar orientation, shape, depth, envelope system, passive cooling mechanisms and shading. A chronology of cellar monitoring and modelling is presented because of its direct influence on the hygrothermal behaviour and design of cellars. Previous studies in the literature were analysed to determine the underlying influence of these parameters on total energy demand and to suggest the best design options. This analysis is also based on the experience of the authors and will be useful for those involved in the design of energy saving wine cellars.