752101 Technical principles of winemaking

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


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.