Copyr
ight
Lie
bherr
2010 –
DE
01
Wine cooling appliances:
What is so special to treat wine more carefully than food?
Copyr
ight
Lie
bherr
2010 –
DE
01
Wine storage
A good wine gets better and develops its full flavor if
time goes by if stored properly
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factors on wine storage
temperature
light
humidity
air quality
vibration
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factor temperature
Storage temperature
ideal storage temperature 10-14 C
cellars of new buildings too warm and too dry
high temperature: kinetic energy of wine molecules
increases - accelerates the ageing process
the cooler the wine is stored the longer the life cycle is
van‘t Hoff equation (increase in temperature of
10 C - rate of biochemical processes doubles)
wine stored too cold - it may never reach its full taste
temperature fluctuations should be avoided
cork expands and contracts, too much oxygen -
wine ages prematurely
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factor light
ultra-violet rays can damage the wine and lead to
unwanted chemical reactions
red wine becomes paler, white wine becomes
golden yellow
wine loses its balance, its aroma flattens off
most wine bottles - brown or green tinted glass
long term-storage in the dark or in glass door cabinets
with UV-protection
special glass door with low-e coating and tinting –
reduction of UV-transmission of 88%
LED‘s for interior lighting – do not produce UV-rays and
hardly generate any heat
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factor humidity
for wine bottles with cork closure a humidity between
50% and 80% is important
beside new closure types like glass corks, plastic
corks or screw tops; natural corks are used for
ca. 70% of European top wines
humidity below 50% - natural corks begin to dry
out and shrink
too much oxygen can enter the bottle –
increased oxidation – the wine spoils
humidity more than 80% - softening of labels and
formation of mould
humidity in Liebherr wine cabinets 50% to 80%
(depends on ambient humidity, set temperature,
number and length of door openings)
condensation collects on the evaporator -
permanently fed back into the interior by the
convection cooling system
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factor air quality
Natural corks are best for long-term storage and
maturation of wine
do not seal the wine hermetically
ambient odours can be transferred to the wine
and damage it
clean air is important
high quality wine cabinets have air filters, e.g.
active carbon
outside air drawn through the active carbon filter
and distributed via the convection cooling system
untreated wooden boards to prevent vapours of
painting
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Influence factor vibration
Rest is an important pre-requisite for long-term storage
of wine
vibrations and shocks damage the wine
sediment can be stirred up, constituents react
more strongly with each other
unwanted combinations of aromas
wine tastes strange and unharmonious as
immediately after bottling
Wine cabinets - protection against vibrations, e.g.
vibration-cushioned compressors and fans, handles with
opening mechanism and soft closing of the door
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Wine storage cabinets
High quality wine storage cabinets offer
constant temperatures and perfectly controlled
climatic conditions (humidity, air quality, vibration
protection)
a good technical alternative to natural wine
cellars
special safety precautions
safety thermostat switch the compressor off
when the temperature drops due a technical
fault
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Multi-temperature wine cabinets
Drinking temperature - vital role in how a wine tastes
served too cold - acidity comes to the fore
tannin reacts more quickly to oxygen at higher temperatures -
red wine should be served warmer
rule „red wine should be consumed at room temperature“ –
exists no longer, today also red wine should be tempered
served to warm - alcohol taste is reinforced
white wine should be served relatively cool
Multi-temperature wine cabinets with 2 or 3 temperature zones:
white wine at 5-7 C and red wine at 16-18 C in one cabinet, 3rd
zone at 12 for long-term storing possible
warm ambient temperatures – serving temperature 1-2 C
cooler – warms up quickly in the glass
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Markets for wine storage cabinets
Different markets with different requirements
France – largest market worldwide
wine storage and ageing of good wines - part of French wine
culture
big consumer segment - high level of knowledge of good
storage conditions (no cellar)
wine storage cabinets mostly installed in garages -
substitute for cellars
design of low importance
most appliances with solid door
92% wine storage cabinets, 8% multi-temperature-wine
cabinets
99% freestanding wine cabinets, 1% built-in/ under-counter
highly competitive market, fast growing number of brands
biggest players: Climadiff, Eurocave, La Sommelier, Liebherr
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Markets for wine storage cabinets
Italy and Spain - large wine consuming-nations, but a rather
uncomplicated attitude towards wine
no highly visible wine culture as in France
small markets for wine storage cabinets
Germany, Austria ans Switzerland
small markets but
wine trend and increase in interest of products related to wine
cocooning trend, cooking for friends or with them
kitchen area is upgraded with professional appliances
main target group: men; wine storage cabinets: status symbol
mainly installed in living and dining areas, design very important
appliances with glass door preferred
multi-temperature wine cabinets with 2 or 3 zones very popular
80% freestanding, 20% built-in/ under-counter
80% of clients are private consumers, 20% hotel and catering industry
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Energy labeling
Conditions to declare an appliance as a
wine appliance
constant storage temperature from + 5 C to + 20 C
storage temperature with a deviation of less than 0.5 K
active or passive control of humidity from 50 % to 80 %
reduction of the transfer of vibrations
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Energy labeling
Household appliances
Wine appliances
internal temperature 5 C internal temperature 12 C
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Wine appliances
solid door glass door
energy consumption 30% lower energy efficiency class worse,
e.g. class B instead of A
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Single temperature zone
one temperature zone
simple refrigeration system
less consumers (e.g. 1 fan)
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Multi temperature zone
single zone does not cover full temperature
relatively simple refrigeration system
Cold Chain Management Conference, 10 June 2013
Copyr
ight
Lie
bherr
2010 –
DE
01
Multi temperature zones
each zone covers full temperature range
different designs of refrigeration systems
Cold Chain Management Conference, 10 June 2013