# Combined Investigation of Indoor Climate Parameters and Energy Performance of a Winery
## 3 Results
### Thermal Comfort and IAQ Parameters
Inadequate ventilation combined with the fermentation or the presence of people leads to values of the CO\({}_{2}\) concentration exceeding acceptable limits. Figure 4: CO\({}_{2}\) concentration in vinicification area over a specific period of measurements. Figure 3: CO\({}_{2}\) concentration in office over a specific period of measurements. In Table 5, the values of thermal comfort and IAQ parameters (namely CO\({}_{2}\) concentration) are presented for the storage room of bottles, referring to wintertime (January to March). Values demonstrate that the set-point of 15 \({}^{\circ}\)C is not strictly maintained, while CO\({}_{2}\) values exceed suggested limits; this can be attributed to the preparation of yeast on open tanks at the storage rooms, as well as to the presence of personnel, noting that these rooms are not ventilated at all. The case for relative humidity is similar to the one for the unification space. Regarding other parameters related to IAQ, the outdoor values of NO\({}_{2}\) concentration, as presented in Table 6, are higher than the indoor values; this can be attributed to the lack of NO\({}_{2}\) sources inside the winery. VOC compounds measured in this study are namely illustrated at Table 7. More specifically, the concentration of measured VOC in the different rooms of the winery for the two seasons of measurements are included. The concentration of VOCs at the winter period of 2018-19 (non-winemaking period) was at higher values compared to the winemaking period of the 2019 (Table 7). This is probably due to the heating period of December of 2018, in contrast to the non-heating period of early October 2019. The closed windows and doors of the whole building led to a higher concentration, in contrast with the winemaking period, when the doors and windows were completely open by night time, and semi-open by the day time, as indicated also above. The heating period and the low temperatures are probably the reason that the VOCs outdoor concentration of the winery at the non-winemaking period is higher than the winemaking period. In general, the outdoor VOC concentrations in both periods are at low levels as the winery is located at rural area. The predominant compounds of the outdoor area are, as expected, benzene, toluene and hexane for the non-winemaking (heating) period, while for the winemaking period benzene and toluene are the substances with the higher concentration. Comparing these compounds concentration at the different rooms of the winery, regarding the storage room which is the room with the lowest ventilation mode, the high concentration of benzene, toluene \begin{table}
\begin{tabular}{c c c} \hline \hline  & **NO\({}_{2}\) Indoor Concentration** & **NO\({}_{2}\) Outdoor Concentration** \\  & **(mg/m\({}^{3}\))** & **(mg/m\({}^{3}\))** \\ \hline Average & 0.073 & 0.127 \\ Max & 0.109 & 0.213 \\ Min & 0.027 & 0.054 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: NO\({}_{2}\) concentration indoors and outdoors during a typical day. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{2}{c}{**During Fermentation**} & \multicolumn{2}{c}{**After Fermentation**} \\ \cline{2-5}  & **Mean** & **Min-Max** & **Mean** & **Min-Max** \\ \hline T (\({}^{\circ}\)C) & 18.3 & 14.6–22.0 & 14.5 & 11.4–16.1 \\ RH (\%) & 70.8 & 40.6–100 & 71.0 & 54.2–99.4 \\ CO\({}_{2}\) (ppm) & 1966.9 & 239–5000 & 562.7 & 325.0–1155.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Environmental parameters at the main vinification area. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{2}{c}{**Storage Room 2**} & \multicolumn{2}{c}{**Ambient**} \\ \cline{2-5}  & **Mean** & **Min-Max** & **Mean** & **Min-Max** \\ \hline T (\({}^{\circ}\)C) & 17.0 & 10.2–20.8 & 3.6 & \(-\)7.3–17.4 \\ RH (\%) & 73.1 & 56.5–89.7 & 67.9 & 28.9–100.0 \\ CO\({}_{2}\) (ppm) & 740.5 & 305.0–1586.0 & - & - \\ \hline \hline \end{tabular}
\end{table}