Wine production engineering and winery wastewater and waste treatment (2017/2018)

Course code
David Bolzonella
Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff

Learning outcomes

The course of “Wine Process Engineering and Winery Waste and Wastewater Management” which is the core of the technological part of the course in Viticulture and Oenology is formed of two modules: the module of “Wine process engineering (6CFU)” and the module of “Winery Waste and Wastewater Treatment (3 CFU).
In the module of “Wine Process Engineering and Winery Waste and Wastewater Management” 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.
The module of “Winery waste and wastewater management” is part of the course of “Wine Process Engineering and Winery Waste and Wastewater Management” which is the core of the technological part of the course in Viticulture and Oenology. This module covers the fundamental knowledge of legislation and management and treatment of winery waste and wastewaters which is a fundamental part of a daily life in a wine making facility


The main topics covered 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
- Bottling
Beside the classroom activity also site visits will be organised at Borgo Rocca Sveva, Masi Agricola, Cà Rugate … in order to acquire some practical knowledge.
Fundamental textbooks, beside the class material, are
• “Impiantistica Enologica” di Nardin, Gaudio, Antonel, Simeoni, ed. Edagricole
• “Manuale pratico del viticoltore e del cantiniere” di Saracco et al., ed. Edagricole
• “Enologia” di Navarre C., ed. Hoepli

In the module entitled “Winery Waste and Wastewater Treatment” the definitions, legal aspects and technological alternatives for winery waste and wastewater management are part of the course module.
The main topics for the part of winery wastewater management are:
Definitions: wastewater specific production, flowrate and characteristics
Treatment options: unit operations for chemical, physical and biological treatment options. Bioprocesses based on activated sludge or anaerobic processes. Nutrients removal.
With specific reference to waste produced in a typical wine making facility the following aspects will be covered: the European Waste Catalogue and waste classification and characteristics, the management flow (producer, logistic, treatment), different treatment options for organic waste.
Fundamental textbooks are:
• Il trattamento delle acque reflue di cantina. Berta, Minetti, Stecchi. Edizioni Tecniche Nuove.
• Wastewater Engineering, Metcalf & Eddy, Edizioni McGraw Hill International

Assessment methods and criteria

The final examination will consist of both a written and oral part. The written tests will be a multiple-choice test aimed at evaluating 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 (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 of the course.
The final evaluation will be the average of both written and oral exams.