Wine Care; Principles Of Cellar Air-Conditioning - Fondis C50S Mode D'emploi

Winemaster C50S(SR) USER MANUAL

1. WINE CARE

Ideally, wine should be stored in an environment that is able to provide certain basic conditions: a constant ideal
temperature and humidity level, minimal light, and no vibration. Within certain limits, the stability of the temperature in
the cellar is even more important for good wine preservation than the actual temperature itself. Many factors govern
the conditions in a cellar. Depending the season, the temperature may vary between 11 and 18 °C. At temperatures
above 25 °C, the young white wines may have a secondary fermentation while some red wines may have their ageing
accelerated.
Central heating pipes or boilers nearby can be damaging to wine conservation. An ideal cellar must neither be too dry
nor too wet for the following reasons: Dry air can be insidious; it dries the corks and can cause a significant
evaporation of the wine. Furthermore, a humidity level that is too high will promote the growth of mildew on the labels
and corks. Ideal humidity is approximately 70% but it can safely rise to 90% without damaging the wine.
The cellar should be completely sheltered from vibration. This includes all shelving units.
free-standing on the floor rather than attached to a wall, since the walls are more sensitive to vibration.
Wine ages rapidly when exposed to light. It is for this reason that the cellar should remain dark with only limited and
very dim lighting periods.
Wine is not as fragile as we often believe it to be, but it is essential that it is sheltered from its principal enemies:
sudden temperature or humidity changes, vibration, and light. With the proper conditions, you will be able to conserve
your fine wines for a long time while allowing for proper maturation and optimal ageing.

2. PRINCIPLES OF CELLAR AIR-CONDITIONING

The WINEMASTER C50 (SR) is designed upon a relatively new basic refrigeration concept known as "No Frost" or
"Ventilated Cold". WINEMASTER, a product created in France, uses the latest most innovative technologies to
provide a product which is reliable, practical, and easy to use.
hot air
Ventilator
CONDENSOR
"Ventilated Cold" or "No Frost"
Air circulates around the wine before passing through the evaporator, where it cools again and loses its moisture
thereby providing humidity before starting the cycle again.
The advantages of "ventilated cold"
• No frost other than on the evaporator
• Automatic defrosting and maximized refrigeration efficiency
• Cold distribution improved by a permanent air circulation (without air stratification)
GB
EXTERIOR INTERIOR
pressure reducer
COMPRESSOR
Page 13
Shelves should be
Ventilator
EVAPORATOR
cold air
May 2003