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English: This chart represents the acceptable combination of air temperature and humidity values, according to the PMV/PPD method in the ASHRAE 55-2010 Standard. The representation is made on a temperature-relative humidity, instead of a standard psychrometric chart.
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 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 underlying property data for the Mollier diagram is identical to a psychrometric chart. At first inspection, there may appear little resemblance between the charts, but if the user rotates a chart ninety degrees and looks at it in a mirror, the resemblance is apparent. The Mollier diagram coordinates are enthalpy h and humidity ratio x.
The P–alpha diagram shows a strong deformation of the grid for atmospheric conditions and is therefore not useful in atmospheric sciences. The three diagrams are constructed from the P–alpha diagram by using appropriate coordinate transformations. Not a thermodynamic diagram in a strict sense, since it does not display the energy–area ...
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Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.