# Combined Investigation of Indoor Climate Parameters and Energy Performance of a Winery
## 3 Results  
### Thermal Comfort and IAQ Parameters  
In Table 3, the values of thermal comfort and IAQ parameters (namely CO\({}_{2}\) concentration) are presented for the office; values refer to working hours (9:00-17:00). As can be seen by the demonstrated values, the heating of the office, especially during the period following fermentation (wintertime) is responsible for the satisfaction of thermal comfort conditions. Relative humidity values are rather high, nevertheless lie within acceptable limits for the case of the office; the inadequate ventilation can be related to the above. This is verified by the fact of the CO\({}_{2}\) concentration exceeding acceptable limits, noting the sensor measurement limitation of 2500 ppm (see note 3 in Table 1), due to the fermentation (office communicates with the main area, as can be seen in Figure 2) or the presence of people (especially regarding the period after fermentation). It should be noted that the observed values lie above the indicated limit of 800 ppm, according to the relevant Directive by the Greek Government [30], verifying the need for the increase of ventilation rate. Moreover, in Figure 3, the concentration of CO\({}_{2}\) is presented over a period within the fermentation one (the measurement days have been numbered with regard to complete year 2019, i.e., Day 1 refers to January 1 st 2019; this is valid for Figure 4 as well). As can be seen, during the fermentation phase, the high values of CO\({}_{2}\) decrease by late hours, as by that time the owner of the place opens the door in order to put some fresh air (night ventilation). The doors close again by early morning time, even though, due to the mild outside temperatures they do not stay firmly closed, allowing some ventilation. On the other hand, as demonstrated in Table 3, by the period fermentation does not take place, \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**During Fermentation**} & \multicolumn{4}{c}{**After Fermentation**} \\ \cline{2-9}
**Parameter** & \multicolumn{2}{c}{**Indoor**} & \multicolumn{2}{c}{**Ambient**} & \multicolumn{2}{c}{**Indoor**} & \multicolumn{2}{c}{**Ambient**} \\ \cline{2-9}  & **Mean** & **Min-Max** & **Mean** & **Min-Max** & **Mean** & **Min-Max** & **Mean** & **Min–Max** \\ \hline T (\({}^{\circ}\)C) & 21.4 & 17.9–24.6 & 17.8 & 9.6–27.9 & 19.5 & 12.2–21.9 & 8.2 & –2.8–18.4 \\ RH (\%) & 59.5 & 40.5–70.7 & 65.2 & 20.2–100 & 60.7 & 45.4–70.8 & 74.3 & 35.8–100.0 \\ CO\({}_{2}\) (ppm) & 1414.84 & 355.9–2500 & - & - & 1040.9 & 315–2500 & - & - \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Meteorological and environmental parameters at the installation site and at the office throughout fermentation period (September 10 th–October 20 th) and after fermentation (7 November–31 December). the CO\({}_{2}\) values are lower, depending on the presence of personnel during regular working hours (9:00-17:00). Regarding the main area, in Figure 4 the CO\({}_{2}\) concentration during fermentation period is presented. Again, one may see the effect of night ventilation on decreasing CO\({}_{2}\) concentration, while the values of the various sensors are quite close, demonstrating rather homogeneous environment in terms of (unfortunately not acceptable) air quality. In Table 4, the values of thermal comfort and IAQ parameters (namely CO\({}_{2}\) concentration) are presented for the main area. The values of the MX sensor (Vin(11)) have been used, as their CO\({}_{2}\) concentration range is higher, thus allowing the more accurate monitoring of the phenomenon. As one may see, during fermentation, indoor conditions lie close to thermal comfort ones on a temperature level; nevertheless, after fermentation period, which is by wintertime, the non-conditioning of the vinicification area is responsible for the temperature decreasing and lying below thermal comfort level. Relative humidity is high, on the edge of the thermal comfort limits; this can be potentially attributed to the rather low temperatures of the specific space.