A too low humidity in full barrels worsens the evaporation of the product. If this happens during the aging process, it is necessary to top it with another product of a different quality. Furthermore, if the barrel is opened, the oxygenation of the content can be altered.
In empty barrels irregular humidity is harmful and can destabilize the size and shape of the slats.
Limit of Weight and quality loss
By regulating the humidity level it is possible to limit the quality and weight loss of your products. Our devices find useful applications in the wine sector, in the textile industry and in the food industry.
Wine cellar humidification
In the cellars used for wine maturation and refining, it is often quite difficult to maintain the ideal hygro and thermometric conditions.
Decrease of waste products
The right humidity level ensures better quality and waste reduction. Indeed, an unstable or too low humidity level often damages materials and semi-processed products: this is the main cause to increase waste from the process.