Are you an aspiring winemaker? When you’re just getting started, you might not fully understand the importance and effects of temperature control in winemaking in Eugene, OR. When it comes to wine, taking it slow is the key to a great product. Alcohol ferments faster at higher temperatures, but for great flavor and finish, it’s best to ferment at lower temperatures. That’s where winery chillers come in—they allow the winemaker to precisely control the temperature inside the fermentation vessel so the product is consistent and delicious.
A winemaking overview
To understand the necessity of temperature control, it’s best to first understand how wine is made:
Harvesting: Obviously, to make wine you need grapes—and it’s important to harvest them at just the right time, so they have the appropriate amount of sugars, acids and tannins.
Pressing: Next, the grapes need to be crushed or pressed to release the juice and burst the grape skins, which will allow fermentation to take place. This is usually done with mechanical presses today.
Fermentation: Fermentation will naturally begin in around six to 12 hours after pressing, using the wild yeast in the air. However, most winemakers prefer to add their own yeast in precise amounts. They may decide to inoculate the grapes by killing off the natural yeast and adding their own. Once the yeast is under control, fermentation will begin converting all the natural sugars in the grapes to alcohol, and won’t stop until the process is complete. Fermentation can take as little as 10 days or continue for a longer period of time—the temperature has a big impact on the final product, alcohol content and flavor, as well as how long it takes to finish.
Clarification: Next, winemakers remove the sediment from the wine in a process called clarification. They may use a filter or add compounds like egg whites to help remove the waste product left behind.
Aging and bottling: Finally, the wine is left to age and bottle (and then perhaps age again, depending on the variety). Aging also requires certain temperatures, but rarely needs to be as precise as the fermentation process.
Why precise temperatures are necessary for great wine
Fermentation generates heat: Fermentation is an exothermic process. As the yeast feeds on the sugar and converts it to alcohol, heat is generated. As you know, the higher the temperature, the faster the process—but for superior flavor, most wines require temperature control during fermentation.
The ideal temperature varies by wine type: White wines need to be kept at 40 to 65 degrees Fahrenheit, while reds can ferment at 70 to 85 degrees Fahrenheit. This helps preserve the depth of flavor and body present in great wines.
Extracts better color and tannins: Temperature control in winemaking in Eugene, OR also affects how much color is extracted from the grape skins, and the tannins overall—the precise amounts can vary, depending on the wine type.
For winery chillers and all things refrigeration related, American Refrigeration Inc. has you covered. Call us today to learn more about our winery chillers or schedule service and repair.
Glycol chillers are widely used throughout the restaurant, bar, brewery and winery industries. They’re popular because they can help maintain precise and consistent temperatures while offering good energy efficiency. Any food or beverage process that requires fermentation can benefit from a glycol chiller, including brewing and winemaking.
Here’s an overview of what you need to know about glycol chillers in Eugene, OR:
They use glycol as a coolant: Glycol is a chemical coolant that can transfer heat more efficiently than just about any other type on the market. Glycol chillers use either propylene glycol (best for food applications) or ethylene glycol, and the precise temperature can be adjusted by adding more water or glycol to the system. They typically use about a 60/40 mixture of glycol to water, which allows rapid cooling while staying in a liquid state.
They use heat exchangers to refrigerate: Glycol chillers move the water and glycol solution to a chiller, where it gets very cold, then distributes the coolant to freezers, refrigerators, prep tables and more. The cool liquid refrigerates the fixture and is cycled back into the chiller when it gets warm.
You can adjust the temperature: As mentioned in the first point above, your refrigeration technician can help you come up with the right glycol/water solution to achieve the temperatures you need. That makes them a good option when your beer, wine or other products require precise refrigeration.
They’re durable and reliable: Glycol chillers are reliable enough to last for decades when properly maintained and regularly serviced. As with all restaurant and beverage equipment, partnering with a trusted service provider to maintain and repair your glycol chiller is going to be the best approach.
Better than water chillers: Glycol is a popular coolant choice because of its extremely low freezing temperature, which allows it to stay in a fluid state at much lower temperatures. Water, on the other hand, freezes at 32 degrees Fahrenheit, which limits the temperature range they can achieve. Compare that to a 60 percent glycol solution, which will only freeze at -63 degrees Fahrenheit.
In short, glycol chillers are the superior choice for the food and alcohol industry. Their rapid cooling abilities, energy efficiency, reliability and huge range of temperatures makes them a better option than water chillers. When using a glycol chiller, you’ll be able to quickly cool down hot liquids and adjust everything to the precise conditions you need for great results. Wine and beer making generate a lot of heat, so having a durable and reliable chiller is essential.
Are you interested in buying and installing your own glycol chiller for your winery or brewery? American Refrigeration Inc. has been supplying quality refrigeration products to the Eugene area for over 20 years. In addition to glycol chillers in Eugene, OR, we also offer cold storage rooms, walk-in freezers, heat pumps, HVAC equipment, ice machines and more. Whether you’re running a restaurant, winery, brewery or store, we have your refrigeration needs covered. Be sure to call us today to learn more about our products, or set up an appointment for chiller repair and maintenance.
If you’re a winemaker, chances are you already know why you need a winery chiller—but you might not realize what makes them different from standard refrigerators, and why you need to get a dedicated winery chiller to improve your output.
Winery chillers in Eugene, OR are a critical part of the winemaking process. When you make wine, there is a recommended range of fermentation temperatures. If you let the fermentation vessel reach a higher or lower temperature, it can affect the final quality of the wine. In general, it’s best to let the wine slowly ferment at cooler temperatures. However, since the fermentation process generates heat, you need a way to control the ambient temperature so the extra heat doesn’t ruin the product. Winery chillers are designed to meet these precise demands.
How winery chillers work
Winery chillers are designed to keep wine at temperatures between 20 and 40 degrees Fahrenheit. Glycol chillers are the most popular type of winery chiller, thanks to glycol’s ability to cool wines to subzero temperatures.
Glycol chillers have a heat exchanger and a loop of closed tubing attached. A mixture of water and propylene glycol (which is an anti-freeze product) are sent through the tubing and heat exchanger, which cools the inside ambient temperature to the desired level. Sensors detect when the temperature rises, so the cooler will adjust accordingly.
Glycol chillers are the most popular for a few reasons. First, they’re more effective than chillers that use water alone. Additionally, the glycol acts as a secondary lubricant for the chiller pumps, which helps ensure seamless operation for a longer period of time. They come in a variety of sizes, including chillers for sites with unusual space constraints, and portable chillers. Finally, their closed-loop system makes it easier for owners to avoid the clogging and corrosion that other types of chillers may experience.
In other cases, winery chillers can do the opposite—they can keep the wine at a warmer temperature than indoors. This is a useful feature for wineries in particularly cold areas, or during the winter months. Since red wines are fermented between 70 and 85 degrees Fahrenheit, it is sometimes necessary to bring the temperature up to get the best results possible.
Winery chiller considerations
There’s an appropriate winery chiller for just about every winemaker, whether you need something to save space, a chiller that can cool and heat or a portable chiller. The most popular size is a two-ton model, but it’s not uncommon to see chillers that hold 20 tons or more. Whichever size you choose will depend on your winery’s size, location and any other special considerations you may have.
If you need help choosing a winery chiller in Eugene, OR, the experts at American Refrigeration Inc. can help. Our team has been helping supply, install and maintain cold storage equipment for over two decades. We can help you choose and install the chiller that’s best for your needs—call us today to get started or learn more!
Winery chillers play an important role in the winemaking process. They regulate the temperature of the wine as it goes through the production and fermentation process, ensuring consistency and quality. Although you can certainly make wine without them, any winemaking project on a commercial level will probably require a winery chiller to preserve your Eugene, OR winery’s considerable time and financial investment.
What winery chillers do
When wine is made, it needs to ferment—that’s when the yeast converts sugars into alcohol and other byproducts. The higher the temperature, the faster the yeast gets the job done. Faster isn’t always better, however, and a longer fermentation process can often lead to better wine. That’s where winery chillers come in. Because the fermentation process generates heat on its own, just sticking the wine in a dark, cool room is not going to do the trick. Winery chillers allow winemakers to control the temperature of each winemaking process, even when the processes cause it to fluctuate, so results are consistently amazing.
This is achieved by glycol—in fact, you may have heard winery chillers referred to as glycol chillers. Propylene glycol is an antifreeze agent that can chill products to very low temperatures without freezing. Most winemaking processes need to be kept between 20 to 40 degrees Fahrenheit, which is why an antifreeze glycol chiller is ideal. Glycol can be chilled below 32 degrees Fahrenheit without freezing, allowing it to be pumped through the refrigeration tubes to maintain the desired temperature. This also provides extra lubrication for the chiller’s pumps.
Why you’ll love your winery chiller
In addition to guaranteeing fantastic, high-quality wine throughout the entire winemaking process, we think you’ll love your chiller for these reasons, too:
Customizable size: There’s no one-size-fits-all option here. You can pick the size of chiller that suits your needs, whether you’re a hobbyist looking to take your work professional, or you’ve been in the business for decades. Just talk to a product specialist to find out more.
Piping options: If you’re looking to save money, you can opt for plastic piping over copper—it won’t last as long, but if you’re just starting out, that’s one way to reduce the total cost.
Easy maintenance (with the help of a pro): Finally, your winery chiller is easy to maintain when you enlist the help of an HVAC pro. They’ll be able to maintain your chiller, advise you of any potential problems and even recommend new products if it’s time to upgrade.
Winery chillers in Eugene, OR
Getting your own winery chiller is a sign you’re ready to take your winemaking business big time. When you invest in a glycol winery chiller in Eugene, OR, you need to guarantee the best product as well as honest and dependable installation and care. That’s where American Refrigeration Inc. comes in. We are Eugene’s top provider for commercial HVAC services, from installation to repair and maintenance. Call us today to find out what it will take to outfit your winery with the equipment it needs.
Oak is the traditional material for wine barrels. However, it is not the only option for aging tanks in Eugene, OR. Stainless steel works well for some varieties of wine, especially white wine. Here are six reasons to consider stainless steel tanks for your winery:
Capture flavors: Oak barrels work best with fuller wines, like pinot noir and other red wines. It often overpowers the flavors of lighter white wines. Many winemakers learn that fermenting their white varieties in stainless steel captures the fruit flavors better. White wines age out with lighter, crisper flavors.
Temperature control: Stainless steel heats up and cools down very rapidly. This allows extraction to happen more quickly, as well. Average fermentation in steel lasts 15 to 17 days. Concrete tanks, which are a more common option, extend fermentation from 24 to 27 days. Wine flavor and aroma is richer with the shorter fermentation in steel tanks. Steel also works well with preserving required temperatures. The optimal temperature ranges from 45 to 65 degrees, and steel proves effective at maintaining that range.
Durability: There is a reason you see planters made from oak barrels for sale at nurseries or roadside attractions. Eventually, they decompose and start depositing debris into the wine. This leaves wine vulnerable to temperature stress, humidity and other adverse conditions. Steel proves impenetrable to all these elements. Also, steel is easy to clean, which further reduces the wear and tear factors. The tanks and barrels hold up well, and often offer a strong resale value if you decide to replace them.
Easier winemaking process: There is less barrel movement when you use stainless steel. When oak is the preferred material for aging tanks, you have to move the wine into different containers as it reaches new stages in the fermentation process. With stainless steel barrels, you can complete all stages without moving the wine. This makes winemaking more efficient, and you do not have to buy as many barrels to run your operation.
Design options: Stainless steel tanks are available in a variety of sizes and designs. Variable volume tanks contain lids that can be set at any level so you can accommodate different levels of wine. The lid and bladder move down the tank to ensure an airtight fit that prevents contamination. Sealed tanks are fixed volume tanks and must be filled completely. They are a great option if your volume levels are consistent. There are also flat or conical tanks. That choice depends on whether you wish to ensure you rack all the wine out of the storage tank.
Add-on options: Technology comes standard with stainless steel tanks. You can purchase tanks with a variety of add-ons, including thermometers, cooling jackets, leveling feet, sight gauges, pump-over systems and fermentation manways. This allows you to customize your winemaking experience and reduces the need for extra equipment.
American Refrigeration Inc. offers winery chillers for your aging tanks in the Eugene, OR area. Contact us today to see what equipment you need for your winery or distillery.
