Winery Process Chiller Basics: Simple Steps to Control Wine Temps
Controlling wine temperature is one of the most important steps in winemaking. Fermentation is an exothermic process, which means it makes heat even if the room stays cool. If temps climb too high or fall too low, flavor, aroma, and structure can suffer. This is why wineries use process chillers, simple, reliable tools that keep tanks in the right temp range at all times.
Temperature Control & Wine Production
Red and white wines need tight temp control to keep flavor and color stable.
- White wine: 45-60°F to hold fruit notes and aroma.
- Red wine: 70-85°F for tannin extraction and proper color.
Since the tank heats itself during fermentation, you must remove heat from the vessel, not just the room. A steady, controlled cooling source is the best way to do this.
What is a Winery Process Chiller?
A winery process chiller is a low-temp refrigeration unit that cools and circulates glycol through jacketed tanks or heat exchangers on wine tanks. Its job is simple: remove the heat fermentation creates and keep the tank at a steady setpoint.
Pro Tip: A 30-35% glycol mix gives the best balance of freeze protection and heat transfer. A winery process chiller cools glycol down to about 20-40°F.
Most wineries use propylene glycol or a water/glycol mix. Glycol works well because:
- It stays fluid below freezing.
- It helps move heat fast.
- It lubricates pumps and boosts efficiency.
Cooling is also the biggest energy load in most wineries, often 40% to 60% of total electricity use, so an efficient process chiller is not optional. It has a direct impact on energy cost and product quality.
Cold Shot’s small 2-ton air-cooled chiller is enough for most winemaking operations. Larger systems are available for high-volume producers.
How a Winery Chiller Works
A winery process chiller cools a tank of glycol. That glycol is pumped through closed-loop tubing connected to the vessel’s heat exchanger or jacket. As glycol flows, it pulls heat out of the tank and sends it back to the chiller to be cooled again.
This loop repeats nonstop, keeping the tank in a narrow temp window. Winery cooling loads change a lot by season and by day during fermentation, cold-crash, stabilization, and storage. Older winery chillers waste power under these shifting loads while modern systems handle part-load changes much better.
Cooling Jacket Basics
Most winery tanks use metal jacketed tanks with welded cooling channels. Aftermarket flexible jackets are used less often. Glycol flows through these metal jackets and absorbs heat without touching the wine.
Benefits:
- Low contamination risk
- More even cooling (no hot or cold spots)
- Durable and built into the tank
Cooling jackets tie directly into the chiller loop for smooth, controlled heat removal. External jackets cool more evenly than internal coils and protect wine from oxidation.
Internal vs. External Cooling
Some smaller setups place coils or chillers inside the tank. This is not ideal because:
- It exposes wine to air, microbes, and oxidation.
- It cools unevenly and causes temp swings.
External jackets solve these problems and deliver more control.
Pro Tip: Internal coils can create hot and cold spots, which slow fermentation and force the chiller to run longer.
Temperature Control Methods
There are two main ways to regulate tank temperature:
Manual Valves
Operators open or close valves as needed. This works but requires constant watching and can lead to human error.
Automated Control
Most automated tank controls are supplied by the tank manufacturer or a system integrator. A temperature sensor is inserted into a thermal well on the jacketed tank to read the internal fluid temperature. A temperature controller then opens or closes an electric valve to regulate the tank temperature.
Automated control removes the need for constant monitoring and helps keep temperatures steady even when winery cooling loads shift through the season. This protects the wine from overcooling or stalling.
Can a Winery Chiller Also Heat?
Some winery chiller systems include built-in heat. This helps wineries in cold climates keep fermentation active during winter. Heating prevents the yeast from slowing down or shutting off.
Why Wineries Choose Cold Shot
Cold Shot Chillers has over 30 years of experience in industrial water cooling systems. We build durable, closed-loop winery chillers with simple controls and dependable performance. Our air-cooled and water-cooled chillers can support everything from small craft operations to large-scale wineries.
If you need help sizing or picking a winery process chiller, our team is ready to help.