752101 Technical principles of winemaking
- Type
- Lecture
- Semester hours
- 2
- Lecturer (assistant)
- Jäger, Henry
- Organisation
- Offered in
- Wintersemester 2024/25
- 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.