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Wine is one of the few commercial product that can improve in flavour and value with age, but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wine's condition are light, humidity, and temperature. Historically, the storage of wine was handled by wine merchants.
The representation is made on a temperature-relative humidity, instead of a standard psychrometric chart. The comfort zone in blue represents the 90% of acceptability, which means the conditions between -0.5 and +0.5 PMV, or PPD < 10%.
Although humidity is an important factor for thermal comfort, humans are more sensitive to variations in temperature than they are to changes in relative humidity. [29] Humidity has a small effect on thermal comfort outdoors when air temperatures are low, a slightly more pronounced effect at moderate air temperatures, and a much stronger ...
The underlying psychrometric parameter data for the psychrometric chart and the Mollier diagram are identical. At first glance there is little resemblance between the charts, but if the chart is rotated by ninety degrees and looked at in a mirror the resemblance becomes apparent. The Mollier diagram coordinates are enthalpy and humidity ratio.
The wet-bulb temperature is the lowest temperature that may be achieved by evaporative cooling of a water-wetted, ventilated surface.. By contrast, the dew point is the temperature to which the ambient air must be cooled to reach 100% relative humidity assuming there is no further evaporation into the air; it is the temperature where condensation (dew) and clouds would form.
An assortment of aged Bordeaux wine with various ullage levels. The ullage level of a wine bottle is sometimes described as the "fill level". This describes the space between the wine and the bottom of the cork. During the bottling process, most wineries strive to have an initial ullage level of between 0.2–0.4 inches (5–10mm). As a cork is ...