752101 Technical principles of winemaking


Type
Lecture
Semester hours
2
Lecturer (assistant)
Novalin, Senad
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

Introduction to process engineering: transportation of fluids, pressure calculations, energy relations, solid/liquid separation (sedimentation, centrifugation, filtration, cross-flow filtration), heat transfer considerations, absorption (sulphur dioxide, carbon dioxide), increase in concentration and change in quality (new processes in wine production, e.g. membrane processes, spinning cone column), further technologies
.

Previous knowledge expected

basic knowledge in physics
.

Objective (expected results of study and acquired competences)

By the end of this course, students will:

-have a basic knowledge of relevant unit operations in process engineering
-be able to calculate some basic examples
-have an overview of all new and modern process methods and know how to create different wine products by applying these technologies
-have a reasonable theoretical overview of the technical principles of winemaking
.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.