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Unformatted text preview: UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 1. WINEMAKING OPERATIONS. Making Wine: The Inputs There are three main inputs into a finished wine that determine its sensory attributes and chemical composition. These three inputs are the vineyard and viticultural practices, the climate, and enological practices used on the harvested grapes (see Figure 1.1). Enological practices can be thought of as having two components. These are (1) the equipment present in a winery and (2) the winemaking techniques and order of operations performed to achieve the final product. These enological practices can vary widely from winery to winery depending on the equipment/tools available to the winemaker and his/her style. The Concept of the Unit Operation To simplify the idea of enological practices, winemaking can be viewed as a series of operations each with at least one intended consequence. Chemical engineers often describe each of these operations as a unit operation. By defining these unit operations, it will help to clarify the intent of each step of the process and to develop alternative processes or items of equipment that can perform the task. Each unit operation (Figure 1.2) has an input process stream with certain attributes and an output process stream with defined, desired attributes that must be achieved by the piece of equipment used for the unit operation. In this course we will use this concept and discuss each unit operation separately. There will be unit operations for grape and juice preparation, fermentation, filtration, bottling, and wastewater treatment, just as examples. Some of these, such as bottling, can be broken down into even smaller units (e.g. glass dumping, rinser, filler, corker, foiler, and labeler)....
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- Spring '09