Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities. This text walks through the process flow of grapes to wine, grain to beer, and wine and beer to distilled spirits, with an emphasis on the underlying engineering principles, the equipment involved in these processes, and the selection and design of said equipment.
Outlines the process flow of alcoholic beverage production
Reviews process engineering fundamentals (mass & energy balances, fluid flow, materials receiving & preparation, heat exchange, fermentation, downstream processing, distillation, ageing, packaging, utilities, control systems, and plant layout) and their application to beverage plants
Describes the idea of sanitary design and its application to plant operation and design
Covers critical equipment parameters for purchasing, operating, and maintaining systems
Shows how winery/brewery/distillery can influence product "style" and how "style" can dictate design
Features examples of calculations derived from wineries designed by the authors, end of chapter problems, and integrative in-text problems that describe real-world issues and extend understanding
Written for both engineers in the alcohol industry and non-engineers looking to understand facility design, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers.
