Directory of Terms
Ambient – the area outside the cellar. Could be another room, a basement, garage or outside.
BTU/H – British Thermal Unit per Hour is a unit of heat measurement. For example, one ton of
cooling equals 12,000 BTU/H.
Cellar – cubic feet per minute. Unit of measurement for the amount of air being handled by fan.
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 is collected at the bottom of the evaporator or cooling coil and drains out of the unit
through the drain line.
CSA – Canadian Standards Association
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 that 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 measured. 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 BTU/H that is gained or lost
into or out of the wine cellar to the ambient space. It is this load that the Wine Guardian must be
able to offset.
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
(16 pages)
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