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Impact on the Sustainable Development Goals (SDGs)

Analysis of institutional authors

Mazarrón FrCorresponding AuthorCañas IAuthor

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January 2, 2023
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Hygrothermal conditions for the aging of red wine from experimental data

Publicated to: LWT-FOOD SCIENCE AND TECHNOLOGY. 173 114272- - 2023-01-01 173(), DOI: 10.1016/j.lwt.2022.114272

Authors:

Mazarrón, FR; Cañas, I
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Affiliations

Univ Politecn Madrid, Sch Agr Food & Biosyst Engn, Agroforestry Engn Dept, E-28040 Madrid, Spain - Author
Universidad Politécnica de Madrid - Author

Abstract

Despite the importance of the aging process, there is great disparity in the hygrothermal conditions in which to carry it out. The aim of this work is to propose contrasted data, based on successful cases and millions of experimental data, which can be taken as a reference for the climate control of aging rooms. For this purpose, the hygrothermal environment of 19 red wine aging rooms with multiple construction designs was monitored and statistically characterized. The results showed a great variability in the hygrothermal environment. Frequency histograms and psychometric diagrams revealed the true hygrothermal environment of red wine aging rooms. There were large differences in stability and uniformity depending on the construction design (up to four times). The indoor hygrothermal environment was not kept within the comfort ranges mentioned by a wide list of authors (2–65% of time out of range). A contrasted psychometric diagram establishing monthly comfort intervals and other useful data (stability, uniformity …) were proposed, based on the hygrothermal environment of wineries with quality wines. The results should be a valuable tool for the wine sector, in order to control the evolution of aging, set the programming of air conditioning equipment and simulate the behavior of new wineries.
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Keywords

agingcellarscomfortdesignnatural ventilationrelative humidityroomssimulationtemperaturethermal-behaviorAgingComfortPerformance assessmentRelative humidityTemperatureWineZero hunger

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal LWT-FOOD SCIENCE AND TECHNOLOGY due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 20/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-25:

  • WoS: 4
  • Scopus: 3
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-25:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 12 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
    • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/93237/

    As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

    • Views: 31
    • Downloads: 21
    Continuing with the social impact of the work, it is important to emphasize that, due to its content, it can be assigned to the area of interest of ODS 2 - End hunger, achieve food security and improved nutrition and promote sustainable agriculture, with a probability of 47% according to the mBERT algorithm developed by Aurora University.
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    Leadership analysis of institutional authors

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (RUIZ MAZARRON, FERNANDO) and Last Author (CAÑAS GUERRERO, IGNACIO).

    the author responsible for correspondence tasks has been RUIZ MAZARRON, FERNANDO.

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    Project objectives

    El presente estudio tiene como objetivos principales analizar las condiciones higrotérmicas en salas de envejecimiento de vino tinto, evaluar la variabilidad del ambiente higrotérmico en 19 salas con diferentes diseños constructivos, caracterizar estadísticamente dichas condiciones mediante histogramas de frecuencia y diagramas psicrométricos, determinar la estabilidad y uniformidad del ambiente en función del diseño constructivo, establecer intervalos mensuales de confort higrotérmico basados en datos contrastados de bodegas con vinos de calidad, y proponer herramientas útiles para el control del envejecimiento, la programación de equipos de climatización y la simulación del comportamiento en nuevas bodegas.
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    Most relevant results

    El estudio proporciona datos contrastados sobre las condiciones higrotérmicas en bodegas de envejecimiento de vino tinto, basados en el monitoreo de 19 salas con diferentes diseños constructivos. Se observó una gran variabilidad en el ambiente higrotérmico, con diferencias en estabilidad y uniformidad de hasta cuatro veces según el diseño. Los histogramas de frecuencia y diagramas psicrométricos revelaron que el ambiente interior no se mantiene dentro de los rangos de confort indicados por la literatura entre el 35% y el 98% del tiempo. Se propuso un diagrama psicrométrico contrastado que establece intervalos mensuales de confort y otros datos útiles para el control del envejecimiento. Estos resultados ofrecen herramientas valiosas para la gestión climática en bodegas de calidad.
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