Modern refrigeration technology is environment-friendly and reduces costs. In traditional wooden barrels the fermentation temperature took care of itself, the volume-to-surface ratio of the smaller barrels "automatically" regulating the maximum temperature in cool cellars.

 

These refrigeration systems remove heat from the wine in a closed cycle via cooling panels, located in the product, or special tank cooling zones. The required cooling is achieved through the evaporation of a cooling agent, such as ammonia. In the case of direct evaporation using ammonia, this cold production takes place at the actual place of consumption.