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Directory of Terms
Ambient Air – The surrounding area outside the cellar such as a room, basement, garage or
outdoors.
BTU/H – British Thermal Unit per Hour is a unit of heat measurement. For example, one ton of
cooling equals 12,000 BTU/H.
CLS – Cubic liters per second. A unit of measurement for the amount of air handled by the fan.
CSA – Canadian Standards Association
Condensate / Condensation – The water formed out of the air when it is cooled below a certain
temperature (called dew point). Often referred to as "sweating" on pipes and cold surfaces. This
water collects at the bottom of the evaporator or cooling coil and drains out of the unit through
the drain line.
Condenser (Heat Rejection) Section / Coil – The Condenser Section uses the compressor,
condenser coil and fan to remove heat from the refrigerant to the ambient air outside the wine
cellar. The word condenser refers to the condensation of the refrigerant from gas to liquid phase.
CE– Certificate of European conformity
Exhaust Air – The air leaving the evaporator or condenser section of the Wine Guardian unit.
Evaporative pad – the wire mesh pad inside the humidifier that becomes coated with water as the
water drips down by gravity. Air being drawn over the pad by a fan causes the water to evaporate
into the air, increasing its moisture content.
Grille or Diffuser – Inlet or outlet plates to direct the airflow or protect the inside of the unit
Humidistat – an electrical instrument that measures the relative humidity of air and
reads in percent (%).
Humidity – relative humidity is the percentage of moisture in the air relative to the maximum
amount of moisture the air could hold at any particular condition. Relative humidity is what is
most widely used and is what a humidistat measures. For example, 100% relative humidity means
the air has as much moisture as it can possibly hold at that temperature. Absolute or specific
humidity is the specific amount of moisture (usually measured in grains of moisture per point of
air) in the air at a given air condition
Heat Gain / Loss – The amount of cooling or heating expressed in watts transferred between the
wine cellar and the ambient space. The Wine Guardian must offset this load.
Moisture – water that has been evaporated into the air.
NEC – National Electrical Code
Recovery – the amount of cooling or humidifying required to return the cellar to its set point
temperature or humidity after some new load has been introduced, such as people in cellar or new
cases of warm wine coming in.
Return/Inlet Air – the air returning from the cellar and entering the evaporator section of the
Wine Guardian unit. Also the air entering the condenser section.
Set point – the desired temperature or humidity that is set on the Thermostat or Humidistat.
SP – static pressure. Unit of measurement (in inches of water column) of the pressure of the air
being handled by the fan.
Supply/Discharge Air – the air leaving the Wine Guardian unit and going into the cellar from the
evaporator section. Also the air leaving the condenser section.
UL – Underwriters Laboratory
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