# Combined Investigation of Indoor Climate Parameters and Energy Performance of a Winery
## 2 Materials and Methods  
### Description of the Building  
The premises are located 3 km away from the town of Amyntaio, and 30 km from the town of Florina, in Western Macedonia, a perfection of Northern Greece. The climate of the respective site is characterized as the coldest one, regarding Greece, noting that Western Macedonia is ranked on D climate zone according to the Greek version of the European Performance of Buildings Directive (EPBD) [26]; rainfall is generally moderate, summers are mild and snowfall is frequent in the winter months. An average annual temperature of 12 \({}^{\circ}\)C is reported [27], while in the winter months, the temperature may reach \(-20\)\({}^{\circ}\)C or even lower. As can be seen in Figure 1, the building has three floors, and a house is attached to the premises; the screening of the grapes takes place on the upper floor, while the grapes fall on the stainless tank located on the ground floor, with the help of gravity. This floor is the main place of unification, where most of the tanks lie; on this floor, the only office room of the premises is also located. On the mostly underground floor lie the remaining vinicitation tanks (architecturally constituting a common place with the ground floor), and two storage rooms for the conservation of the wine bottles, as well as a room where the bottling process takes place. The studied winery specializes in brut sparkling wine, mostly occupying production volume, while red wine is also produced. Regarding vinicitation process, as in all cases, this depends on several parameters, the most important one being related to the kind of wine produced, while the variety of grapes strongly depended on the climatic conditions of the winery site, as well as the targeted quality are also of importance. Focusing on the specific industry, the main stages are briefly described, together with the respective equipment requirements:  
* Grape collection and insertion into the press; procedure takes place by the end of August and September;
* Precooling of the produced juice in the heat exchanger; temperature falls at around 12 \({}^{\circ}\)C from ambient temperature, which is at least 4-5 degrees Kelvin higher by this period of the year. This stage requires operation of the cooling system;
* Insertion of juice into the vinicitation tanks; constant temperature of 18 \({}^{\circ}\)C has to be conserved for the juice in the vinicitation tanks. Initially the juice remains for 24 h into the tanks. At the end of these hours, transfusion takes place, as the must has to be separated from the mud which has been produced. The tanks get cleaned and the must is reinserted; it stays there for 2 weeks, in order for the fermentation to take place. With regard to the complete production, the tanks are full of must until the end of December;
* By the new year, the employees lay the tanks alternately inside the fridge. The fridge room is around 10 m\({}^{2}\). A water cooler produces the required cooling power, in order to maintain the temperature at about \(-4\)\({}^{\circ}\)C. The tanks remain in this place for 8-10 days. This process lasts until April for the complete production, depending on its amount;
* Yeast is inserted to the wine; it stays for one day in the tanks, suitably conditioned at 18 \({}^{\circ}\)C;
* The wine/yeast mixture is inserted into the bottles; two storage rooms are used for this purpose. The temperature in each storage room remains at 15 \({}^{\circ}\)C, through the operation of air-to-air heat pumps, one in each room;
* The final stage refers to the removal of the sediment and sealing of the bottles with cork. An air-to-air heat-pump is also used in the bottling room. Given the above, it is evident that the dominating energy use refers to cooling, refrigeration and air conditioning, noting that natural ventilation takes place through the opening  
Figure 1: Layout of the examined winery. of windows and doors.