This work has examined red wine fermentation and developed recommendations for an elevation in brine temperature that improves efficiency while still maintaining effective cooling. If the cooling demands of the fermentation are not met the juice temperature will rise and the fermentation will accelerate; a runaway ferment. This maximum allowable brine temperature must provide control in the worst case, when the fermentation rate peaks on the hottest expected day and with the highest solar heat load.Maximum allowable brine temperatures for a range of different conditions were determined using models of heat sources and sinks present during the fermentation process. Experiments were conducted to measure the heat transfer capacity of the brine system and measure the load to the refrigeration system from heat of fermentation, solar heating and passively driven heat flow. Measurement and modelling of the solar component of the heat load enabled some recommendations for tank layout to maximise mutual shading and other shading options.
|Qualification||Doctor of Philosophy|
|Award date||01 Mar 2013|
|Place of Publication||Australia|
|Publication status||Published - 2013|