Aging wine is a delicate operation which calls for carefully controlled temperature and humidity levels, especially when aging in wooden barrels. When the air is too dry, the staves on the barrel can become dry and the wine can evaporate excessively, causing loss of product and forcing producers to top up the barrels. During aging or conservation in the bottle, if there is not enough humidity, the cork can shrink and the wine oxidises.

Ideal products in this type of application

Zephyr

Immersed electrode humidifiers

Mistral

Compact, low capacity ultrasonic humidifier

UHF

Compact, low capacity ultrasonic humidifier