Methodology to decrease the energy demands in wine production using cold pre-fermentation

•We establish a methodology for energy analyses of cold pre-fermentation maceration process.•The mathematical model determines the energy used and how efficient the process.•The information can help oenologists in decision making of the process.•The information can also be useful to prevent unwanted developments in the product. Cold pre-fermentation maceration in the wine fermentation process in many wineries has grown in popularity in recent years. A methodology to calculate the energy savings in the cold pre-fermentation process is proposed, based on the development of an action plan and a verification plan, analysis and implantation of energy saving methods and analysis and implantation of renewable energy installations. The methodology seeks to optimise the energy used in the wine production industry following the procurement of data that will allow the processes to be improved, and subsequently, once the analysis of the information is completed, to develop implementations driving towards the improvements in efficiency or to incorporate production which uses renewable energies. In this study, it can be seen how a simple installation based on wind energy and photovoltaic solar energy can reduce the energy consumption needed from the electric network by 30%. Together with renewable energy based production, the different performances of energy efficiency and a correct active energy management through the measuring and verification of the installation, reductions of over 50% in the energy demand of the network can be achieved.