A Revolution in Wine Temperature Control:  KiLR-CHiLR™,pat.pending

Some winemakers may not be aware that current glycol-based systems are inadequate at worst, and inefficient at best. They might not be aware that their wine quality is suffering due to those inadequacies. They may not realize cold-stabilization is much more costly and time-consuming than is necessary. It is no fault of their own. Wineries have been left in this sad condition by a general lack of research into what happens in a wine tank during cooling by the standard glycol method.

Multiple numbers of wineries have contacted Pasco Poly™ to find solutions to existing wine refrigeration difficulties. A combination of minimal tank-jacketing and the limitations of glycol-based chilling have often made solutions elusive. Over a period of time, it became obvious that the glycol cooling medium itself was a large part of the problem.  The system that Rule has developed replaces a glycol brine with cold air as the coolant. A thermodynamically engineered system encased in a fully-insulated cavity directs re-circulated chilled air against the sides of the wine tank.

This sytem converts the full length of the tank's side walls into a cooling surface. A proprietorially designed chiller re-circulates air into the system, creating an envelope of cooling for the whole length of the tank. Studies have shown that Rule's KiLR-CHiLR™ sytem virtually eliminates the problem of temperature stratification in wine tanks.

The KiLR-CHiLR™ system can address each tank individually because the cost of the Pasco poly™ air chiller is minimal compared to the cost of glycol chillers. High tonnage refrigeration units with expensive circulation control devices are not required. This cost-effectiveness of an air chiller allows each tank to have a dedicated unit. Each cooling operation can be addressed individually, and the winemaker is not forced into the "one temperature fits all" mode of glycol cooling.

For the first time, winemakers are given the opportunity to achieve maximum efficiency cooling. Tests have shown that the KiLR-CHiLR™system can cool a wine tank at a rate of .5-2° per hour in a nearly straight-line temperature drop. This means that wine processing operations that used to take weeks or months, can now be achieved in days.

The system offers food-processing power to the winery. A single unit can process a multiple number of wines on schedule. Bottling need no longer be delayed because of erratic and unpredictable cold stabilization. The KiLR-CHiLR™ system does indeed offer a revolution in wine chilling.

For more information, download our products brochure, a printable .pdf file or if you have questions, email us at sales@pascopoly.com or for more detailed information including a quote use our quote form .