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The external temperature is beyond the cellar’s
operating temperature.
The cellar is too cold
The thermostat is set to provide excessive cooling:
adjust it.
The humidity level is too high
Bottle labels are coming unstuck
Humidity
is
regulated
by
the
principle
of
thermodynamics. During a cooling period, a frost forms
(cold air dries the air), humidity will fall to 40%. During a
heating period, the frost melts and humidity may reach
70%.
Taking an average of these two values, we obtain an
average humidity of 55%. It is essential to calculate an
average value over several cycles and not from a single
reading.
There are two
alternatives for reducing the cellar’s
humidity:
-
Replace the charcoal filters
-
Decrease the temperature slightly inside the cellar
The humidity level is too low
Humidity
is
regulated
by
the
principle
of
thermodynamics. During a cooling period, a frost forms
(cold air dries the air), humidity will fall to 40%. During a
heating period, the frost melts and humidity may reach
70%.
Taking an average of these two values, we obtain an
average humidity of 55%. It is essential to calculate an
average value over several cycles and not from a single
reading.
To increase the humidity in the cellar, there are two
alternatives:
-
Place a jar of water in the upper part of the cellar
-
Raise the temperature slightly inside the cellar
The temperature in the cellar is not
consistent
1
The actual temperature to take into account is the
temperature in the bottle. The temporary variations
which you observe correspond to the compressor's
operating cycles.
2
It is through this principle of a series of small variations
in the air inside your wine cellar that a suitable average
temperature is obtained, ensuring the best conditions
for maturing your wine.
3
If the temperature noted in your wine cellar is different
from that usually seen and it does not change