The course of “Wine process engineering (6 CFU)” is the main technological course of the Degree in Viticulture and Oenology.
In this course the student will receive the basic knowledge of the train of unit operation which operate in a wine making facility (destemming and crushing, press, fermentation, filtration ….) including the main operational parameters.
At the end of the course the student will have acquired the basic knowledge for the understating of a typical train of unit operation and the skills and language necessary to interact with specialist of the different sectors like engineers working in design and sizing of heat exchangers.
Moreover, the student will be able to carry out simple calculations around the single unit operations of the sytem.
The main topics encountered in the module of Wine Process Engineering are the following:
- Introduction to fundamental knowledge of this sector (units, transport phenomena for mass, energy and momentum, heat exchange …)
- Grapes convey and architecture of a wine making facility
- Destemming and crushing
- Press and must production
- Fermentation: technological aspects of fermentation, materials, mixing, heat exchange and temperature control
- Solid/liquid separation units (flotation, drum sieve, membranes …)
- Thermal balance and heat exchangers
Moreover, some technical visits at industrial facilities of the Province of Verona complete the course with practical experiences
The final examination will consist of both a written and oral parts. The written tests will be a multiple-choice test aimed at understanding the general level of understanding of students. Both theoretical and numerical exercise will be part of the exam. The test will be made of 30 questions, each one with value +1 point (if correctly answered).
Students who will pass the written test will have an oral exam dedicated to the evaluation of the specific knowledge of the technological aspects along the train of processes.
The final evaluation will be the average of both written and oral exams.
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