Bodegas subterráneas excavadas en tierra: Características de los suelos en la Ribera del Duero (España)

The ground properties have a decisive effect on the interior conditions, as well as the integrity and durability of the underground wine cellars. The main objective of this paper is to determine the characteristics of the soils where these underground wine cellars have been dug. The results show that most of the soils present very similar plasticity and swelling properties. They are either concentrated in a very specific region of the plasticity chart or present zero plasticity. High-plasticity soils are uncommon, owing to the higher risk of swelling leading to stability problems in the wine cellars. In terms of grain size, silts and sands under 0.4 mm predominate, with a somewhat lower presence of clays. No wine cellars were found that had been dug in earth with very high plasticity or where gravels or clean sands predominate. We recommend that any new wine cellars should be excavated in earth with similar characteristics.<br><br>Las propiedades de la tierra influyen de manera decisiva en las condiciones interiores, la integridad y la durabilidad de las bodegas subterráneas. El principal objetivo del presente artículo es determinar las características de los suelos donde se excavan las bodegas subterráneas. Los resultados demuestran que la mayoría de los suelos presentan unas características de plasticidad y expansibilidad muy similares. Se concentran en una región muy concreta de la carta de plasticidad o presentan plasticidad nula. Los suelos con alta plasticidad no son habituales, debido al mayor riesgo de sufrir expansiones y provocar problemas en las bodegas. En cuanto a granulometría predominan los limos y arenas menores de 0,4 mm, con un contenido en arcillas menor. No se han encontrado bodegas excavadas en terrenos con muy alta plasticidad, ni tampoco donde predominen gravas o arenas limpias. Recomendamos que las nuevas bodegas sean excavadas en terrenos de similares características

Bodegas subterráneas excavadas en tierra: Características de los suelos en la Ribera del Duero (España)

The ground properties have a decisive effect on the interior conditions, as well as the integrity and durability of the underground wine cellars. The main objective of this paper is to determine the characteristics of the soils where these underground wine cellars have been dug. The results show that most of the soils present very similar plasticity and swelling properties. They are either concentrated in a very specific region of the plasticity chart or present zero plasticity. High-plasticity soils are uncommon, owing to the higher risk of swelling leading to stability problems in the wine cellars. In terms of grain size, silts and sands under 0.4 mm predominate, with a somewhat lower presence of clays. No wine cellars were found that had been dug in earth with very high plasticity or where gravels or clean sands predominate. We recommend that any new wine cellars should be excavated in earth with similar characteristics.Las propiedades de la tierra influyen de manera decisiva en las condiciones interiores, la integridad y la durabilidad de las bodegas subterráneas. El principal objetivo del presente artículo es determinar las características de los suelos donde se excavan las bodegas subterráneas. Los resultados demuestran que la mayoría de los suelos presentan unas características de plasticidad y expansibilidad muy similares. Se concentran en una región muy concreta de la carta de plasticidad o presentan plasticidad nula. Los suelos con alta plasticidad no son habituales, debido al mayor riesgo de sufrir expansiones y provocar problemas en las bodegas. En cuanto a granulometría predominan los limos y arenas menores de 0,4 mm, con un contenido en arcillas menor. No se han encontrado bodegas excavadas en terrenos con muy alta plasticidad, ni tampoco donde predominen gravas o arenas limpias. Recomendamos que las nuevas bodegas sean excavadas en terrenos de similares características

Hygrothermal conditions for the biological aging of sherry wine

The present work analyzed the hygrothermal environment of several prestigious warehouses where sherry wines of “Fino” and “Manzanilla” type are made. Through descriptive statistics, frequency histograms and psychrometric diagrams of temperature and relative humidity variations have been obtained. In addition, other factors such as the stability and uniformity of the interior environment have been quantified. The results showed significant temperature variations throughout the year (limit values of 5 °C and 31 °C), with a more stable relative humidity (between 60% and 90% for most of the year). Indoor conditions varied much more rapidly than in wineries for the aging of red wine, as a result of constant ventilation. Therefore, the annual average stability was 2.0 ± 0.8 °C per day and 0.14 ± 0.12 °C per hour. Vertical uniformity decreased in spring and summer, with stratification values close to 0.5 °C/m and 3% r.h./m. The monitored indoor environment is outside the comfort ranges described in the literature for extended periods of time (in the most extreme case, 96% of the time outside the recommended interval). For that reason, a reference psychrometric comfort diagram was proposed. Industrial relevance: For the first time, the hygrothermal behavior of several wineries producing high quality wines (very high scores in the oenological guides) was extensively analyzed. The results of the study, which include monthly comfort intervals, should be a very useful tool for the sherry wine industry, in order to control and ensure optimal development of the flor yeast film. It should also be taken into account for the correct design of new wineries or the rehabilitation of abandoned warehouses. © 2022 Elsevier Lt

Industrial Buildings With Zero Energy Consumption: Cathedral Warehouse for Sherry Wines

The industrial sector needs solutions and strategies that allow buildings to reduce their energy consumption and develop their daily business activities. This paper discusses the long-term monitoring measures of indoor thermal conditions in a warehouse with zero energy consumption. The objective is to promote the use of passive design strategies within the industrial sector by analyzing an example of the feasibility of achieving controlled environmental conditions with zero energy consumption. In total, more than a million data points were processed and analyzed in different periods of the year. Experimental measurements showed strong gradients in the vertical distribution of temperature, this being a key aspect of the general behavior of the indoor environment of the warehouse. A standard comparison variable was developed to quantify the monthly and daily evolution of vertical stratification of the air to explain in detail the thermal behavior of the warehouse throughout the year. The results showed the efficacy of the design of these constructions to mitigate the high temperatures typical in a Mediterranean-Oceanic climate. This example of ingenuity in passive design demonstrates how, by combining the right strategies, the desired conditions can be obtained without any energy consumption. © 2022 by the authors. Licensee MDPI, Basel, Switzerland