Wine and whiskey producers have always seen considerable losses from their ageing barrels, due to low humidity levels. As the wine and whiskey evaporates from the barrels, up to 15% of the volume may be lost in two years.

As in past times, temperature and humidity play a vital role in the wine making process. By controlling these variables, the wine maker is able to control the process of the wine during production, post production storage and cellaring, ensuring the product that arrives on the table is of the highest possible quality.

During aging of whiskey, part of the strength and volume will be lost according to the temperature & humidity of the aging rooms: a rise in temperature increase losses of both ethanol and water. If the humidity is too low more water than ethanol is lost and if the humidity is too high, more ethanol than water is lost thus affecting both the volume and proof.

Appropriate humidity control limits the loss of wine and whisky due to spontaneous evaporation and will prevent variations in the moisture content of the wood from the barrels that may cause deformations, cracks and breakage of the fibres.

humiSteam and heaterSteam are ideal products for humidifying wine & whisky cellars during the dry winter periods and dryClim is ideal dehumidifier during humid summer months.