Elements of thermotechnic, of hydrotechnical and electrical engineering. Energy assessments and performance of the machines. Basic operations of wine industry. Main vinification flows. Managing the flow of materials in winery. Automation and process control. Security in the winery. Destemmers. Presses. Pumps. Fermemtation and wine tanks. Filters. Refrigeration and must concentration plants. Bottling plants. Special machines.
G. Nardin, A. Gaudio, G. Antonel, P. Simeoni, Impiantistica enologica, Edagricole;
Pietro de Vita, Corso di Meccanica enologica, Hoepli;
David R. Storm, Winery Utilities, The Chapman & Hall Enology Library;
R. White et al., Refrigeration for winemakers, Winetitles;
Aldo Bosi, Impiantistica Enologica, Edagricole;
Knolewdge acquired: concepts that form the basis for understanding the machines and plants used in wines production.
Competence acquired (at the end of the course):
Recognize the types of machines winemaking process. Critical analysis of themselves. Make the appropriate size and work chain in winery.
Skills acquired (at the end of the course): Critical analysis of a plant wine.
Students are expected to be familiar with the principles and terminology of mathematic and physic.
Courses required: Mathematic, Physic
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other indivual formative activities: 96
Contact hours for: Lectures (hours): 34
Contact hours for: Laboratory-field/practice (hours): 10
Seminars (hours): 6
Intermediate examinations: 4
Type of Assessment
Exam modality: written test (optional) oral examination on the subjects of lectures and field practice
Course Contents (detailed programme): Presentation of the course, program and main aspects. Units of measurement and the international system, fundamentals of metrology. Energy in agriculture, energy sources, energy consumption. Simple machines, transmissions, exercises. Main kind of mechanical transmissions. Elements of thermotechnic. The heat and temperature. Heat exchange. Exercises. Passages of state. Latent heat. Exercises. Cycle refrigerator. Heat exchangers. Applications in winemaking productions. Systems refrigerated in enology. Specific heat of must and wine. Sizing of refrigeration equipment. Exercises. Elements of hydrotechnical. Elements of hydrostatic and hydrodynamic. Exercises. Main pumps used in wine making. Classification and technical characteristics. The electric motors. Generalities and use in wine making. The production chain: the interface field-cellar, reception grapes. Destemmed, crushing, material transport systems. Tanks for fermentation and for wine storage. Materials. Accessories and technical characteristics. Special fermentation. View digital photos and slides, commentary and debate. Mechanical and pneumatic presses. Racking systems. Sizing machines cellar. Exercises and discussion. Filtration in wine making. Bottling and packaging. Layout of winery. Safety system in winery.