{"id":15586,"date":"2021-12-07T09:07:05","date_gmt":"2021-12-07T08:07:05","guid":{"rendered":"https:\/\/mag.ebmpapst.com\/en\/?p=15586"},"modified":"2024-03-12T17:53:25","modified_gmt":"2024-03-12T16:53:25","slug":"making-fine-wine-a-safe-prospect-ventilation-system-retrofit-winegrower","status":"publish","type":"post","link":"https:\/\/mag.ebmpapst.com\/en\/industries\/refrigeration-ventilation\/making-fine-wine-a-safe-prospect-ventilation-system-retrofit-winegrower_15586\/","title":{"rendered":"Making fine wine a safe prospect"},"content":{"rendered":"

It\u2019s high season at the wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive in Beck\u00adstein, located in the Main-Tauber district of Baden-W\u00fcrt\u00adtem\u00adberg. Michael Braun, managing director of Beck\u00adsteiner Winzer, walks through the vine\u00adyards and takes samples of different grape vari\u00adeties. They decide which grapes will become wine next. Since its foun\u00adda\u00adtion in 1894, the wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive with its 21 asso\u00adci\u00adated communes has grown to a vine\u00adyard area of 250 hectares, and the choice is corre\u00adspond\u00adingly large.<\/p>\n

In the end, a Weis\u00adsherbst and a Silvaner are chosen. \u201cWe deal with wine here \u2013 a \u2018luxury good\u2019 designed to be fun and make our lives more enjoy\u00adable,\u201d says Braun, who turned his hobby into a profes\u00adsion eight years ago. \u201cWe produce around 2.3 million liters per year. To ensure that every drop in every glass is outstanding, we work with very high quality stan\u00addards. This also applies to the safety of my employees.\u201d<\/p>\n

Since its founding, the wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive has grown to a vine\u00adyard area of 250 hectares, and the selec\u00adtion is corre\u00adspond\u00adingly large. (Photo | Lukas Zwies\u00adsele)<\/p><\/div><\/div>\n

Venti\u00adlation system against fermen\u00adta\u00adtion gases<\/h2>\n

After the harvest, the grape juice must ferment so that the fruc\u00adtose is converted into alcohol. Beckstein\u2019s fermen\u00adta\u00adtion cellar has room for over 160 fermen\u00adta\u00adtion tanks holding 4 million liters. The starting signal for fermen\u00adta\u00adtion is given by the addi\u00adtion of yeast. However, one waste product is fermen\u00adta\u00adtion gas, carbon dioxide. This makes the process dangerous at the same time: \u201cWe have an extra venti\u00adlation system in our fermen\u00adta\u00adtion cellar for this purpose,\u201d explains Michael Braun. \u201cIt draws off the fermen\u00adta\u00adtion gas and ensures that our employees feel comfort\u00adable while working and are supplied with suffi\u00adcient oxygen.\u201d This is because the gas is heavier than oxygen and settles unno\u00adticed on the floor of the cellar. If the concen\u00adtra\u00adtion increases, employees are put at risk. The fermen\u00adta\u00adtion gas extrac\u00adtion system on the cellar floor ensures safety.<\/p>\n

\n

I knew we could be even better and more effi\u00adcient with a new system.<\/span><\/p>\n

Michael Braun, managing director of Beck\u00adsteiner Winzer<\/cite><\/p>\n<\/blockquote>\n

But it was getting on in years: \u201cI knew we could be even better and more effi\u00adcient with a new system,\u201d says Braun about his deci\u00adsion to retrofit. \u201cThe old system ran 365 days in peak oper\u00ada\u00adtion, but in fact our high season only lasts about 40 days a year. That alone indi\u00adcated to me huge poten\u00adtial for savings as well as relief for the ears of the employees who work there every day.\u201d The deci\u00adsive factor was a fan replace\u00adment campaign by FGK, Germany\u2019s profes\u00adsional asso\u00adci\u00ada\u00adtion for build\u00adings and indoor air quality, with an asso\u00adci\u00adated funding program for upgrading to more energy-effi\u00adcient fan systems in non-resi\u00adden\u00adtial build\u00adings. \u201cWe received a notice of a 40 percent grant for the retrofit,\u201d says Braun. \u201cThat was a nice bonus that supported our deci\u00adsion.\u201d<\/p>\n

\n
<\/div>

Harald Rudel\u00adgass, Asso\u00adciate Director Tech\u00adnical Regu\u00adla\u00adtory Affairs at Systemair, and Michael Braun, Managing Director of Beck\u00adsteiner Winzer, worked closely together on the retrofit. (Photo | Lukas Zwies\u00adsele)<\/p><\/div>\n

<\/div>

A venti\u00adlation system in the cellar extracts fermen\u00adta\u00adtion gas and ensures that employees feel comfort\u00adable while working and are supplied with suffi\u00adcient oxygen. (Photo | Lukas Zwies\u00adsele)<\/p><\/div>\n<\/div>\n

Flex\u00adible airflow, high effi\u00adciency<\/h2>\n

Then things got underway. Systemair GmbH, local supplier for effi\u00adcient venti\u00adlation systems, took a closer look at the system: \u201cIt was running a belt-driven axial fan from the early 1970s,\u201d explains Harald Rudel\u00adgass, Asso\u00adciate Director Tech\u00adnical Regu\u00adla\u00adtory Affairs at Systemair and head of the project. \u201cAccording to our read\u00adings, the system had an effi\u00adciency level of about 60 percent. So we were able to confirm to Mr. Braun that with cutting-edge EC tech\u00adnology, things are much better these days.\u201d<\/p>\n

Rudel\u00adgass opted for a venti\u00adlation solu\u00adtion with two ebm-papst RadiCal fans with EC tech\u00adnology installed in Multi\u00adboxes from Systemair. \u201cWith the new RadiCal, we had exactly the large size 710, which was a good fit here, as well as state-of-the-art EC motors with an effi\u00adciency of 90 percent \u2013 which then also has a posi\u00adtive effect on overall system effi\u00adciency,\u201d he says. \u201cOur Multi\u00adboxes allowed us to make the airflow more flex\u00adible, redi\u00adrecting it 90 degrees from the previous straight direc\u00adtion.\u201d<\/p>\n

\n

Our Multi\u00adboxes allowed us to make the airflow more flex\u00adible, redi\u00adrecting it 90 degrees from the previous straight direc\u00adtion.<\/span><\/p>\n

Harald Rudel\u00adgass, Asso\u00adciate Director Tech\u00adnical Regu\u00adla\u00adtory Affairs at Systemair<\/cite><\/p>\n<\/blockquote>\n

This was a crucial advan\u00adtage, as the wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive was not only swap\u00adping some\u00adthing old for some\u00adthing new, but also replacing a large system with a small one. Where once there had been the large axial fan, complete with exhaust chimney, space was freed up with the current RadiCal fans, which discharge air to the outside under the roof at a 90-degree angle: \u201cWe gained valu\u00adable produc\u00adtion space with the retrofit, which will help us grow even further as a coop\u00ader\u00ada\u00adtive,\u201d comments Michael Braun on the outcome. Where air used to be piped out, new bottling lines now pour wine into bottles.<\/p>\n

The wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive produces approx\u00adi\u00admately 2.3 million liters of wine per year. (Photo | Lukas Zwies\u00adsele)<\/p><\/div><\/div>\n

Retrofit ensures reli\u00ada\u00adbility<\/h2>\n

And in terms of safety, too, the retrofit had its good points: The solu\u00adtion with two fans arranged in parallel protects the system against fail\u00adures. If one of the two fails, the other can keep the gas concen\u00adtra\u00adtion low enough to be safe for the employees. Effi\u00adciency is ensured not only by the EC tech\u00adnology but also by the precise control on two floors. The system only provides full power when the high season requires it. An addi\u00adtional CO2sensor helps and auto\u00admat\u00adi\u00adcally turns the fans down when the appro\u00adpriate air quality is achieved.<\/p>\n

The venti\u00adlation system is 15 dB(A) quieter, as desired, and thanks to the RadiCal\u2019s back\u00adwards-curved impellers, there is an extra advan\u00adtage in terms of clean\u00adli\u00adness: \u201cOn the old fan, we clearly saw that dust parti\u00adcles were also sucked in during oper\u00ada\u00adtion,\u201d explains Harald Rudel\u00adgass. \u201cThe back\u00adward-curved blades have the appeal of cleaning them\u00adselves by running in the oppo\u00adsite direc\u00adtion, so nothing gets stuck there.\u201d This in turn ensures a long service life.<\/p>\n

7500 kWh saving per year<\/h2>\n

\u201cWe are now in the middle of the season in which the fermen\u00adta\u00adtion gases are produced,\u201d says Michael Braun. \u201cEvery\u00adthing has been completed on time and we are very satis\u00adfied with the system\u2019s oper\u00ada\u00adtion. It\u2019s so quiet that we almost don\u2019t notice any of it.\u201d The theo\u00adret\u00adical savings of 30 percent have already been achieved. At an esti\u00admated oper\u00adating time of 2,500 hours per year, this corre\u00adsponds to around 7500 kWh. The savings are likely to be even greater. But Braun and Rudel\u00adgass won\u2019t see that until the season is completely over.<\/p>\n

\n

In ebm-papst, we have found a reli\u00adable partner for venti\u00adlation tech\u00adnology for more than two decades.<\/span><\/p>\n

Harald Rudel\u00adgass, Asso\u00adciate Director Tech\u00adnical Regu\u00adla\u00adtory Affairs at Systemair<\/cite><\/p>\n<\/blockquote>\n

Until then, another retrofit for a second fermen\u00adta\u00adtion cellar is already being planned \u2013 once again jointly with Systemair and ebm-papst tech\u00adnology: \u201cIn ebm-papst, we have found a reli\u00adable partner for venti\u00adlation tech\u00adnology for more than two decades,\u201d says Harald Rudel\u00adgass. \u201cWe have been purchasing ebm-papst fans for several product gener\u00ada\u00adtions due to their EC tech\u00adnology and are very excited about what\u2019s to come in the future.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

To protect his employees, Michael Braun of the Beck\u00adstein wine\u00adgrowers\u2019 coop\u00ader\u00ada\u00adtive replaced his old venti\u00adlation system with a new one. The system reli\u00adably draws dangerous fermen\u00adta\u00adtion gases outside, while also creating more room and peace for wine produc\u00adtion.<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wp_typography_post_enhancements_disabled":false,"footnotes":""},"categories":[16,9],"tags":[],"class_list":["post-15586","post","type-post","status-publish","format-standard","hentry","category-fans","category-refrigeration-ventilation"],"acf":[],"_links":{"self":[{"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/posts\/15586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/comments?post=15586"}],"version-history":[{"count":17,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/posts\/15586\/revisions"}],"predecessor-version":[{"id":15623,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/posts\/15586\/revisions\/15623"}],"wp:attachment":[{"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/media?parent=15586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/categories?post=15586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mag.ebmpapst.com\/en\/wp-json\/wp\/v2\/tags?post=15586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}