Cooling is necessary for processing and stabilization of wines. The cooling tower is pivotal in removing heat from the chilled water loop in order to maintain proper operating conditions. In a typical cooling tower, 75% to 80% of the water balance is evaporated as latent heat while 1% to 5% is lost through air movement (windage). The remaining 15% to 20% is is removed from the system through controlled bleed or blowdown. Blowdown water is water intentionally removed from the cooling tower to control the concentration of dissolved solids resulting from the evaporation.
To prevent scale formation within the cooling distribution system, the concentration of solids is managed by limiting the number of times water is concentrated by evaporation. The maximum cycles obtainable in any cooling tower is a function of the water composition quality and the scale-inhibitor chemistry used, with cycles typically ranging from 2 to 6. Cooling towers should be operated at their maximum cycles of concentration in order to conserve water.
Chemical inhibitors are added to the cooling water system to prevent scale, corrosion and biological growth (which unchecked, can lead to Legionella formation).
Heritage Systems has formulated inhibitor products that are effective and completely biodegraded when discharged into the environment. When used to increase cycles of concentration, inhibitors reduce environmental impacts by lowering the amount of fresh water used to replenish cooling tower losses as well as the amount of blowdown water sent to waste.
A significant amount of hot water is expended in winemaking. Wineries use it for cleaning, sanitizing and sterilization.
Heritage Systems has developed products and services to improve the efficiency of the hot water process while improving safety and handling and miniming the environmental impact.
Hell must be isothermal; for otherwise the resident engineers and physical chemists (of which there must be some) could set up a heat engine to run a refrigerator to cool off a portion of their surroundings to any desired temperature. Henry Albert Ben