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.