Mr. Richard Lee
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Mr. Richard Lee
Leave a messageGlycol is usually chilled below the freezing point of water. This makes it very effective for cooling, but if you would like to maintain a temperature higher than freezing for your wine, you will need to adjust the flow rate of the glycol through the heat exchanger. This can be done in one of two ways:
Manually: by inserting a shut - off valve and opening or closing it as needed, you can regulate the temperature of your wine. However, you will have to consistantly monitor it to make it work.
Automatically: using a temperature controlled solenoid valve. This is the recommended way to easily and effectively control your temperatures. You simply connect the temperature contolled solenoid valve to the tubing leading to the heat exchanger and then place the temperature probe / thermometer into wine (using a thermal well). Program the temperature that you would like the wine to be at and the solenoid valve automatically opens and closes to maintain your desired temperature.
In short, No. Most wineries usually use glycol at around a 33% solution in water because of the following benefits it has over using pure water alone:
Glycol is an antifreeze, so it can be cooled below freezing temperatures without icing-up the insides of the water chiller (which would damage the chiller and make the cooling actually less effective).
Glycol acts as lubrication for the pump.
Glycol holds temperature better than water in longer tubing runs.
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