Porto Protocol members may recall having been previously introduced to the merits of pulse cooling as identified in the February, 2021 newsletter article published by Treasury Wine Estates (Link).  TWE has done a great job with their automation and energy savings objectives, though many producers may not be able to develop their own solutions capable of reducing energy consumption and automating operations.  Knowing this, California based VinWizard has created an automation platform and solution set for wineries which includes pulse cooling among several other energy and water saving capabilities.  Oftentimes thought to be off limits due to cost and complexity, automating winery operations has typically been dismissed outright, though further investigation will show VinWizard can provide all the benefits of traditional automation without the aforementioned drawbacks.  While VinWizard is not new, having automated approximately 200 wineries and breweries across five c

Fill the jacket with cold glycol, hold for a period of time to transfer heat and then replace it with fresh coolant. Good money is required to cool glycol so why only get a partial return with a constant flow? If you were to introduce pulse cooling tomorrow you would be on the way to halving your refrigeration load for the entire year including vintage. If you were to add VinWizard Load Scheduling (synchronized off-peak cooling) you would easily show a 30% to 50% reduction in refrigeration power consumption. Add some pump control and you will do even better. PULSE COOLING BENEFITS The glycol is stationary when doing its work which is more efficient than with a constant flow. The glycol does not need to be as cold because of a more efficient heat transfer. The return glycol is much warmer than normal and will be returned to the chiller in bursts, so the chiller works more efficiently to bring it back down to temperature. The fluctuations in temperature cause convection in the tank which