Humidity Control in Wine Cellars

In wine storage applications, increasing the relative humidity can dramatically reduce the evaporation of wine through the oak barrels.

It is estimated that up to 14% of the wine in a barrel can evaporate over a 2-year period . By effectively maintaining ideal humidity levels, the required ‘topping’ process and its associated cost can be virtually eliminated. This not only saves time & money for the winery, but correct humidity levels also provide for a more consistent and higher quality wine!

When a winery raises the humidity level to 95% , wine losses caused by evaporation can be reduced to less than 1% per annum! A humidistat control allows for complete monitoring  and tracking of humidity levels in wine barrel caves and wine storage warehouses to ensure the ideal RH is maintained.

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