The wine sector worldwide consumes a considerable amount of energy, with much of it used for cooling and ventilating cellars (ageing rooms). For this reason, the design of energy efficient cellars is increasingly gaining importance. With the aim of developing cellars that require little or no energy to maintain wine maturation conditions constant, this article presents a synopsis of the principles of cellar design for reducing the energy demand of cellars and a graphical review of actual cellars. The principles are based on the implementation of relevant parameters, such as cellar orientation, shape, depth, envelope system, passive cooling mechanisms and shading. A chronology of cellar monitoring and modelling is presented because of its direct influence on the hygrothermal behaviour and design of cellars. Previous studies in the literature were analysed to determine the underlying influence of these parameters on total energy demand and to suggest the best design options. This analysis is also based on the experience of the authors and will be useful for those involved in the design of energy saving wine cellars.

中文翻译：

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节能酒窖（陈酿室）的设计：综述

全球葡萄酒行业消耗大量能源，其中大部分用于酒窖（陈酿室）的冷却和通风。因此，节能酒窖的设计越来越重要。为了开发需要很少或不需要能量来保持葡萄酒成熟条件恒定的酒窖，本文提供了酒窖设计原则的概要，以减少酒窖的能源需求，并对实际酒窖进行了图形审查。这些原则基于相关参数的实施，例如酒窖方向、形状、深度、围护系统、被动冷却机制和遮阳。由于其对酒窖的湿热行为和设计有直接影响，因此提出了酒窖监测和建模的年表。对文献中的先前研究进行了分析，以确定这些参数对总能源需求的潜在影响，并提出最佳设计方案。这一分析也是基于作者的经验，对参与节能酒窖设计的人会有所帮助。