There are 4 main cooling technologies used to regulate wine cabinet temperatures.

 

Absorption cooling

An absorption cooling appliance is a refrigerator that uses a heat source that provides the energy needed to drive the cooling process. It is a silent way to decrease the air temperature, but very damaging to the environment as it uses chemicals. Only a limited number of cabinets use this technology.

 

Thermo-electric cooling

Thermo-electric cooling technology is implemented on a majority of the smaller cabinets (usually ones that store fewer than 30 bottles). The noise level is fairly low, but it shows difficulties in maintaining a stable temperature of 18˚F (8˚C) below room temperature.

 

Hybrid cooling

Hybrid systems involve both wet and dry units that run in parallel or use water to cool air going to the air-cooled condenser. In a parallel cooling system the dry unit is the primary heat rejection system and is used exclusively for the majority of the time. The technology applies to smaller units and offers a low level of noise. Similar to the thermo-electric technology, hybrid cooling systems are not adapted to maintain a temperature of 25˚F (4˚C ) below room temperature.

 

Compressor-based cooling

Compressor-based cooling is the standard technology for high quality wine cabinets. It offers an efficient way of creating cold air using circulating liquid refrigerant as the medium, which absorbs and removes heat from the space to be cooled. Two factors are important to keep in mind when choosing a wine cabinet with a compressor: Reliability of the compressor and noise level.