Wine chillers

In order to choose the right wine chiller, we must have a clear idea of what requirements it should meet. Cheap solutions usually end up being more expensive in the long run. As the fermentation of wine continues after being bottled, it is essential to keep it at the ideal temperature and environment. Two kinds of wine chillers are available for professional applications: one with uniform temperature and humidity, while temperatures in the other type are different on different shelves to accommodate different wines. In the latter, the lowest shelf used for champagne is the coldest and temperatures rise by 2 degrees for each shelf as we go upwards. There are two basic problems which occur with wine chillers: failing to cool and over-cooling. The special glass on the door keeps UV radiation out and wine chillers also use anti-vibration technology to keep the bottles from picking up vibrations from the compressor. A wide range of thermoelectric wine chillers is also available, which operate without a compressor and a cooling liquid. However, their capacity is limited. According to László Tóth, managing director of Nivetta Kft., a distributor of special wine chillers, we can often see wine chillers of inferior aesthetic quality even in premium category HoReCa units. A wide range of options exist regarding the appearance of wine chillers, including colour, interior lining, glass doors and shelves. Choosing the ideal one is not simply a matter of knowing what wines need, but also of interior design. Expensive restaurants usually employ wine experts who are also responsible for choosing wine chillers. Unfortunately, they rarely consult distributors before purchasing. Wine chillers with a wine spout have been the true innovation of recent years. These systems inject nitrogen into open bottles to prevent the oxidation of wine.