Limit the loss of quality | Mendizza Water & Technology

Products stored in barrels (wine, balsamic vinegar, marsala)

Natural cellars

In natural cellars the humidity level is normally 70-80% throughout the year. but in artificial cellars – due to dry atmospheric conditions, humidity can be unstable, generating issues on production in terms of quality and weight loss. If the humidity is too low, the barrel transfers its humidity into the environment generating two phenomenons.

Full barrel

The reduction of relative humidity in the air can increase the evaporation of the product through oak barrels. Moreover, if the product is in the maturing phase, its quantity diminishes and requires a refill with another product of a different quality. If the barrels are stored in environments where the relative humidity is not suitable, a part of the product evaporates every month. The lower the humidity rate is, the loss of product will be higher and refillings more frequent. During the aging process, opening the barrel alterates the product and changes the oxidation phenomenon, generating a loss of production.

Empty barrel

If the barrel is stored in a low or irregular humidity environment, the oak staves will destabilize and their size and dimension will change. Holes will occure and some of the product will come out.
As regards this kind of system, it is estimated that Nebbiasecca® will give a fast pay-back, even in small cellars.

Humidity regolation

A too low humidity in full barrels worsens the evaporation of the product. If this happens during the aging process, it is necessary to top it with another product of a different quality. Furthermore, if the barrel is opened, the oxygenation of the content can be altered. In empty barrels irregular humidity is harmful and can destabilize the size and shape of the slats.

Limit of Weight and quality loss

By regulating the humidity level it is possible to limit the quality and weight loss of your products. Our devices find useful applications in the wine sector, in the textile industry and in the food industry.

Wine cellar humidification

In the cellars used for wine maturation and refining, it is often quite difficult to maintain the ideal hygro and thermometric conditions.

Decrease of waste products

The right humidity level ensures better quality and waste reduction. Indeed, an unstable or too low humidity level often damages materials and semi-processed products: this is the main cause to increase waste from the process.

Our products

We develop specific solutions for our customers.
To reduce decrease in production we suggest these products:

Nebbiasecca® Booster ®
Nebbiasecca® AKIMist®

Nebbiasecca® Booster ®

The Nebbiasecca® Booster® is a system designed for industries: it does not require compressed air, but it works with water at high pressure (70 bar).

Find out more

Nebbiasecca® AKIMist®

AKIMist® is the system recommended for medium/small areas and it generates high quality humidification, with a lower consumption compared to its competitors.

Find out more

Make sure your product is always of a high standard

Limit quality loss

Limiting Quality and Weight Loss

Ideal thermometric and hygienic conditions

No wetting and condensation

Constand humidity level

Products stored in barrels (wine, balsamic vinegar, marsala)

Natural cellars

Full barrel

Empty barrel

Humidity regolation

Limit of Weight and quality loss

Wine cellar humidification

Decrease of waste products

Our products

Nebbiasecca® Booster ®

Nebbiasecca® AKIMist®

Nebbiasecca® Booster ®

Nebbiasecca® AKIMist®

Do you need to humidify or cool an environment?