Abstract
Winery Engineering builds on earlier studies in food and beverage engineering and wine production to develop knowledge and skills in: the principles of winery design, including decisions relating to equipment selection, capacity and scheduling; enhancing the sustainability of winery operations, including analysis of energy and water supply and their utilisation, … For more content click the Read More button below.
This subject commences in session 1 and concludes in session 2. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2.
Syllabus
Principles of winery design; equipment selection, scheduling and sizingWinery utilities supply and optimisation for sustainable operationWinery waste treatment and environmental complianceWorkplace health and safety considerations in winery design and operationNew technologies in winery operations
Learning outcomes
Upon successful completion of this subject, students should:
1.
Be able to analyse grape supply logistics and winemaking practices to select appropriate equipment of optimal capacity and recommend the scheduling of the equipment and winery services for a given scenario
2.
Be able to describe and evaluate options for energy and water supply and their utilisation, and analyse and justify selected opportunities for enhancing the efficiency of energy use
3.
Be able to describe and evaluate alternative options for disposal of liquid and solid wastes and justify the selection of methods appropriate to a given scenario
4.
Be able to describe, evaluate and compare the use of selected procedures or technologies against economic, logistic and product quality constraints
5.
Be able to describe significant workplace health and safety risks in winery operations and demonstrate awareness of relevant legislation
Assumed knowledge
This subject assumes students have a sound understanding of: (i) the principles, equipment and design calculations underpinning fluid flow, engineering thermodynamics, heat and mass transfer operations, refrigeration and solid-liquid separations relevant to food and beverage processing; and (ii) the processes and equipment employed in red and white wine production, including pre- and post-fermentation processing operations, and wine storage and packaging. This assumed knowledge will normally be demonstrated by the successful prior completion of ENG210 Food and Beverage Engineering and WSC201 Wine Production 1, or equivalent subjects.