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Wine & spirits
Temperature control at every stage of winemaking: fermentation, ageing, storage and bottling.
Your challenges
Wine is a living product whose quality depends directly on temperature control. From receiving the harvest to bottling, every stage requires precise temperature control.
Controlled fermentation
Maintaining the fermentation temperature between 12°C and 30°C depending on the grape variety and the wine style sought
Tartaric stabilisation
Cooling to -4°C to precipitate tartrate crystals before bottling
Temperature-controlled storage
Air-conditioned cellar for ageing in barrel and tank
Seasonality
Cooling needs concentrated in the harvest period (August-October); flexibility required
Our solutions
Winery chillers
TAEevo Tech from 5 to 250 kW — flooded evaporator perfectly suited to the glycol water used in winemaking. Outlet temperature down to -24.9°C for tartaric stabilisation.
Low-temperature chillers
TAE G for tartaric stabilisation and applications requiring sub-zero temperatures.
Preventive maintenance
Inspection of your installations before the harvest season. Maintenance contracts tailored to the winemaking calendar.
Seasonal rental
Boost your cooling capacity during the harvest. Rental of chillers from 3 to 1,290 kW, delivered and connected express.