Scenario 1: 843 BTUH
Cellar is 6'w x 2'd x 8'h, with a volume of 96 cubic feet. All walls are R19 insulation, and the floor is poured concrete (on grade). The walls are all interior, and the desired cellar temperature is 55°F.
Choosing the Right Wine Cellar Cooling System
Choosing the right wine cellar cooling unit is critical for maintaining ideal storage conditions. The unit must be accurately sized based on the cellar’s thermal load, airflow needs, noise considerations, and budget. A properly designed cooling system maintains cool, stable temperatures and humidity—conditions similar to those in an underground cave—helping your wine age as intended and preserving its quality over time.
Thermal Load
Correctly sizing a wine cellar cooling unit depends on more than just the dimensions of the cellar. (Take a look at the 4 examples below - all calculated for the same size wine cellar!) In addition to the volume of the cellar, the following key factors will influence the thermal load - and therefore, the size of the cooling unit that is required to cool the space:
Construction materials – Insulation type, thickness and quality affect heat transfer and determine how well the cellar maintains cool temperatures inside the cellar.
Glass surfaces – The amount (square feet) and type (single-pane vs. double-pane) of glass walls and surfaces have a significant impact on the thermal load.
Vapor barrier and seal – A missing or incomplete vapor barrier, or poor door seals, will compromise climate control and create moisture problems in the cooling unit and in the cellar.
Ambient conditions – The temperature of the space surrounding the cellar directly impacts its thermal load. For example, a wine cellar below an unconditioned attic will have a higher load than a cellar below a conditioned space - especially in warmer environments.
Target cellar temperature – The lower the desired temperature inside the cellar, the higher the thermal load.
Ductwork – Ducted systems must account for the length of duct runs, number of turns, and the temperature of the areas surrounding the ducts, all of which can affect system efficiency and total load.
Example In Action: 96 Cubic Ft Wine Cellar
Scenario 2: 1075 BTUH
Same as Scenario 1, except that the left and rear walls are made of uninsulated concrete (below grade).
Scenario 3: 2027 BTUH
Same as Scenario 2, except that the front and right walls are made of double-pane glass.
Scenario 4: 2948 BTUH
Same as Scenario 3, except that the glass is single-pane.
Types of Cooling Systems
All refrigeration equipment has both "cold-side" and "hot-side" airflows. On the hot side, proper airflow is essential to the performance and longevity of the equipment. The unit must have access to fresh air for effective heat dissipation and adequate space to exhaust hot air. Intake and exhaust can occupy the same area, as long as there is sufficient volume and ventilation to prevent the hot exhaust from contaminating the fresh air intake.
Cooling units vary in design, airflow requirements, and installation complexity. When selecting a cooling system, consider the pros and cons of each type, as well as the conditions of the environment where the unit will be installed, as outlined below.
Through-the-Wall / Self-Contained Cooling Systems
These units are fully charged and ready to install and operate immediately. They are generally the most affordable to purchase and install. However, they require space adjacent to the cellar for the hot side of the equipment, where most of the noise is generated.
Affordable, easy to install.
Cost: $2000 - $6000
Split Cooling Systems
These systems separate the cold side and hot side into two components. During installation, a licensed refrigeration technician connects the two components with a lineset (2 copper tubes) and then charges the system with refrigerant.
Although more expensive to purchase and install, split systems allow the hot side to be located in a remote area, including outdoors, where noise is less of a concern.
Remote location, lower noise levels.
Cost: $5,000 and up
Ducted Cooling Systems
Ducted systems allow the cooling unit to be installed in a remote location, away from the wine cellar, where noise and heat are less of a concern. Conditioned air is delivered to and from the cellar through a pair of insulated ducts. Depending on the installation requirements, ducted systems can be either self-contained or split.
Flexible configurations, lower noise levels.
Cost: $3,000 - $6,000 plus installation
Humidification
Humidity control is as important as temperature. In dry climates, supplemental humidification may be needed to prevent cork drying. Some cooling units offer humidification upgrades connected to a water line, maintaining targeted humidity levels.
Heating
If your wine cellar is exposed to unconditioned space that drops below 40°F, you may need a cooling system with an integrated heater to ensure consistent temperature inside the cellar.
Common Mistakes When Choosing a Cooling System
Sizing
Take the time to a create a detailed thermal load calculation to correctly size the cooling unit. If the cooling unit is undersized, it will not be able to maintain your desired cellar temperature, and will run nonstop and fail before its expected useful life.
Space on the Hot-Side
Always consider where the hot air exhaust and fresh air intake will occur. All cooling units require space to eject their hot exhaust, and access to cool air that is not contaminated by its exhaust
Noise
Cooling units generate noise, primarily from the compressor and the fan(s). The more powerful the unit, the more noise it will generate. If the cellar is adjacent to living spaces where noise is important to consider, a split or ducted system may be more advisable than a through-the-wall syst
Choosing the right cooling system for a wine cellar requires research and careful consideration. Focus on thermal load, airflow, external and desired cellar temperature, humidity, and configuration options. One final note: if you're unsure which system is best for your space, it's better to choose a unit with slightly more capacity than risk under-sizing.
