A large part of winemaking production is a result of the work of equipment and is dependent on its efficiency. Refrigeration, compressed air, and process equipment energy consumption account for almost 84% of overall energy consumption in large wineries. In smaller wineries, HVAC energy consumption is also heavily weighted, accounting for about 36% of energy consumption. During the wine production process, compressors play a key role in the production of grapes, accounting for and overall 10% of energy consumption. Compressed air is most commonly used to crush and press grapes, heat and cool the product, filter and dry the product, and for bottling purposes.
Compressed air at the correct pressure required can save more than 50% of energy costs during wine production!