SIMPLIFIED MODEL OF A WINE AND SPIRIT STO REHOUSE HYGROTHERMAL BEHAVIOR

Coupling between heat and moisture is often important for some kind of buildings. It is the case for wine and spirit storehouse for the bree ding of wine in cask. Without strong assumptions, the knowledge model is too complex in regard to the formulation and the resolution of the equations. In this work, we develop a simplified model based on a prel iminary study of the concerned building. For the resolution, an algori thm, adapted to our configuration, is proposed. Assumptions are proved with respect to experimental measurements of temperature and relative moisture, for two periods of the year. A sensitivity analysis of the model to some parameters is carried out. Finally, an implementation of the model, to estimate the quantity of wine lost by evaporation durin g one year, is presented.