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Wine cooling appliances:

What is so special to treat wine more carefully than food?

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Wine storage

A good wine gets better and develops its full flavor if

time goes by if stored properly

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Influence factors on wine storage

temperature

light

humidity

air quality

vibration

Cold Chain Management Conference, 10 June 2013

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2010 –

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Influence factor temperature

Storage temperature

ideal storage temperature 10-14 C

cellars of new buildings too warm and too dry

high temperature: kinetic energy of wine molecules

increases - accelerates the ageing process

the cooler the wine is stored the longer the life cycle is

van‘t Hoff equation (increase in temperature of

10 C - rate of biochemical processes doubles)

wine stored too cold - it may never reach its full taste

temperature fluctuations should be avoided

cork expands and contracts, too much oxygen -

wine ages prematurely

Cold Chain Management Conference, 10 June 2013

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2010 –

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Influence factor light

ultra-violet rays can damage the wine and lead to

unwanted chemical reactions

red wine becomes paler, white wine becomes

golden yellow

wine loses its balance, its aroma flattens off

most wine bottles - brown or green tinted glass

long term-storage in the dark or in glass door cabinets

with UV-protection

special glass door with low-e coating and tinting –

reduction of UV-transmission of 88%

LED‘s for interior lighting – do not produce UV-rays and

hardly generate any heat

Cold Chain Management Conference, 10 June 2013

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2010 –

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Influence factor humidity

for wine bottles with cork closure a humidity between

50% and 80% is important

beside new closure types like glass corks, plastic

corks or screw tops; natural corks are used for

ca. 70% of European top wines

humidity below 50% - natural corks begin to dry

out and shrink

too much oxygen can enter the bottle –

increased oxidation – the wine spoils

humidity more than 80% - softening of labels and

formation of mould

humidity in Liebherr wine cabinets 50% to 80%

(depends on ambient humidity, set temperature,

number and length of door openings)

condensation collects on the evaporator -

permanently fed back into the interior by the

convection cooling system

Cold Chain Management Conference, 10 June 2013

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2010 –

DE

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Influence factor air quality

Natural corks are best for long-term storage and

maturation of wine

do not seal the wine hermetically

ambient odours can be transferred to the wine

and damage it

clean air is important

high quality wine cabinets have air filters, e.g.

active carbon

outside air drawn through the active carbon filter

and distributed via the convection cooling system

untreated wooden boards to prevent vapours of

painting

Cold Chain Management Conference, 10 June 2013

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2010 –

DE

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Influence factor vibration

Rest is an important pre-requisite for long-term storage

of wine

vibrations and shocks damage the wine

sediment can be stirred up, constituents react

more strongly with each other

unwanted combinations of aromas

wine tastes strange and unharmonious as

immediately after bottling

Wine cabinets - protection against vibrations, e.g.

vibration-cushioned compressors and fans, handles with

opening mechanism and soft closing of the door

Cold Chain Management Conference, 10 June 2013

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2010 –

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Wine storage cabinets

High quality wine storage cabinets offer

constant temperatures and perfectly controlled

climatic conditions (humidity, air quality, vibration

protection)

a good technical alternative to natural wine

cellars

special safety precautions

safety thermostat switch the compressor off

when the temperature drops due a technical

fault

Cold Chain Management Conference, 10 June 2013

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2010 –

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Multi-temperature wine cabinets

Drinking temperature - vital role in how a wine tastes

served too cold - acidity comes to the fore

tannin reacts more quickly to oxygen at higher temperatures -

red wine should be served warmer

rule „red wine should be consumed at room temperature“ –

exists no longer, today also red wine should be tempered

served to warm - alcohol taste is reinforced

white wine should be served relatively cool

Multi-temperature wine cabinets with 2 or 3 temperature zones:

white wine at 5-7 C and red wine at 16-18 C in one cabinet, 3rd

zone at 12 for long-term storing possible

warm ambient temperatures – serving temperature 1-2 C

cooler – warms up quickly in the glass

Cold Chain Management Conference, 10 June 2013

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2010 –

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Markets for wine storage cabinets

Different markets with different requirements

France – largest market worldwide

wine storage and ageing of good wines - part of French wine

culture

big consumer segment - high level of knowledge of good

storage conditions (no cellar)

wine storage cabinets mostly installed in garages -

substitute for cellars

design of low importance

most appliances with solid door

92% wine storage cabinets, 8% multi-temperature-wine

cabinets

99% freestanding wine cabinets, 1% built-in/ under-counter

highly competitive market, fast growing number of brands

biggest players: Climadiff, Eurocave, La Sommelier, Liebherr

Cold Chain Management Conference, 10 June 2013

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2010 –

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Markets for wine storage cabinets

Italy and Spain - large wine consuming-nations, but a rather

uncomplicated attitude towards wine

no highly visible wine culture as in France

small markets for wine storage cabinets

Germany, Austria ans Switzerland

small markets but

wine trend and increase in interest of products related to wine

cocooning trend, cooking for friends or with them

kitchen area is upgraded with professional appliances

main target group: men; wine storage cabinets: status symbol

mainly installed in living and dining areas, design very important

appliances with glass door preferred

multi-temperature wine cabinets with 2 or 3 zones very popular

80% freestanding, 20% built-in/ under-counter

80% of clients are private consumers, 20% hotel and catering industry

Cold Chain Management Conference, 10 June 2013

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2010 –

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Energy labeling

Conditions to declare an appliance as a

wine appliance

constant storage temperature from + 5 C to + 20 C

storage temperature with a deviation of less than 0.5 K

active or passive control of humidity from 50 % to 80 %

reduction of the transfer of vibrations

Cold Chain Management Conference, 10 June 2013

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2010 –

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Energy labeling

Household appliances

Wine appliances

internal temperature 5 C internal temperature 12 C

Cold Chain Management Conference, 10 June 2013

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2010 –

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Wine appliances

solid door glass door

energy consumption 30% lower energy efficiency class worse,

e.g. class B instead of A

Cold Chain Management Conference, 10 June 2013

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2010 –

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Single temperature zone

one temperature zone

simple refrigeration system

less consumers (e.g. 1 fan)

Cold Chain Management Conference, 10 June 2013

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2010 –

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Multi temperature zone

single zone does not cover full temperature

relatively simple refrigeration system

Cold Chain Management Conference, 10 June 2013

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2010 –

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Multi temperature zones

each zone covers full temperature range

different designs of refrigeration systems

Cold Chain Management Conference, 10 June 2013

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2010 –

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Multi temperature zones

control system

defrosting system

fan

compressor

Cold Chain Management Conference, 10 June 2013