One of the nicest drinks what in the world is champagne, that its pleasant taste and texture, smell and colour characteristics make the champagne one sparkling wine more pleasant and consumed by all people around the globe for the concurrence of many special occasions. The champagne was born in France, through a process called champanoise method, which occurred exactly in the champagne region, here you can understand the because of the name of this sparkling wine. Usually when we speak of champagne refers to a sparkling wine of white color, which is obtained thanks to the green or white, grapes without however also found another type of champagne that is pink, this is due to the use of different types of grapes which is made may use of the color black or purple, who at the time of the process that must pass for the obtaining of the champagne do that is nice pink color of this liquid. Champagne can be consumed according to the tastes of anyone, however this type of sparkling wine is usually associated with the celebration of certain special occasions, such as the celebration of 15 years in young women, the concurrence of a marriage, among many other celebrations. Another event that requires the presence of the champagne as a means of celebration are various competitions of cars and motorcycles, in which the winners or winning failing is given a bottle of champagne to celebrate his triumph and celebrate by high with much euphoria. It is also common that when put in the water a ship burst a bottle of champagne. Speaking of champagne it is essential to mention the characteristics and conditions that must occur for the obtaining of this liquid, you should therefore mention the method champanoise, which takes place in 2 stages of fermentation, the first which is the one presented in all kinds of wines which is the instance in the cellars, then progresses to a stage more than fermentation but in bottles, time that is added sugar and yeast with the idea of reactivating the fermentation; This point It has as a consequence that to be closed bottles gas will dissolve in the liquid, this being what gives the characteristics of the champagne. After the fermentation process by which must pass the champagne, must somehow put the bottles and move them from time to time with the idea of accumulating sediment in the neck of the bottle so that when the container is opened the gas ejected sediment. With the above leads to the final point for the obtaining of the champagne, stage which requires the addition of expedition liqueur, this with the idea of giving a sweetness specific to champagne and therefore different types of this fine sparkling wine. Original author and source of the article
In the premises of large volumes is often the problem of uniformity of temperature at various points on the premises, particularly when working in heating mode. This type of premises present certain particularities such as: – large volumes – volumes (Racks) impeding the diffusion of air – demands linked to the presence of sprinklage systems – presence of personnel in the areas of preparation of orders – presence of access doors to areas of docks in effect, the temperature difference between the blown air and ambient air can generate a uncomfortable air stratification, this since hot air is more lightweight than cold air, therefore, in the majority of cases are hot in the upper air and areas of cold air in the lower part of the room. The diffusion of air through traditional methods causes in these premises a stratification, or large air velocities. That is also difficult to respond to the requirements of hygiene and air quality. The phenomenon of stratification that occurs on the premises of high altitudes, can be controlled thanks to the distribution of air using high induction textile ducts, the value-added of the textile ducts lies in its adaptability to different modes of operation (cold, hot and reversible). The phenomenon of induction allows you to move large volumes of air ensuring a dissemination without draughts in the occupation zone. When boosting the air by means of textile ducts, air is injected with high speed through holes calibrated, creating turbulence that cause a significant depression around the holes.
This depression sucks the air surrounding the textile duct, allowing a heat exchange very important between two air masses. The heat exchange between the blown air and room air occurs around the duct and temperatures quickly are in thermal equilibrium. Upon presentation of this effect of thermal equilibrium allows air masses to move more easily and Therefore the risk of stratification is limited.