The wine cellar's Jerez. Internal conditions of temperature and humidity

The biological aging is one of the most important characteristics of the wines of Jerez. Jerez wines are produced and raise usually develops large bioclimatic buildings known as "wine cellar cathedral". In the biological aging, "velo de flor" is influenced by the indoor conditions of humidity and temperature inside the wine cellar. These internal conditions are the result of centuries of experience gained during development, and give optimal conditions for wine aging. The aim of this study to know the appropriate environmental conditions for aging wine "velo de flor", throughout the year. Moreover, given the present energy problems are analyzed building systems of the wine cellar cathedral in order to understand its influence on the interior fittings, in order to promote zero energy building (EEC) in the industrial sector. To this end, the monitoring study raises two wine cellars that produce biological aging by different types of wine from Jerez. The data were processed and analyzed at different times of the year. The results show the real hygrothermal conditions for producing quality wines of Jerez. In the warehouses monitored bioclimatic shows that the constructive aspects play a role in the thermo and hygro-regulate their internal conditions, being able to emphasize the length of the cellar, construction materials and passive systems of the winery as the most influential factors. This study may be helpful for the design and construction of new buildings.