摘要：The introduction of cooling systems in the wine industry to control the fermentation has allowed the oenologist to produce more and more excellent wines. In this regard, the alcoholic fermentation is a target for various studies that aims at explaining the chemical reactions involved in the release of energy. The aim of this paper is to evaluate the energy consumption of a winery and to discuss and understand the main parameters involved in the process of fermentation. The weather profile during fermentation and the schedule of charging the tanks with freshly affect strongly the needs of cooling power, and the energy use. The study conducted at the Adega da Ervideira in the South of Portugal allowed to define a model for the computation of the cooling power and the electricity consumption. The heat gains from outdoor in convection mode and the heat released during maturation and fermentation phases are the main contributors for the cooling requirements at a winery. As a result of the real fact study, it will allow an oenologist to estimate the cooling power and energy for a winery as well as to produce other types of wines.
