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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Enology 1:
Code: G250VA
Teacher:  Maria Ambrogina Pagani
CFU subdivision: Lectures: 4
Practices in classroom: 1
Basic aims:  Unit 1: To know the main unit operations used in Oenology technologies in terms of phenomenology, balance of matter and energy and kinetic energy. Knowing the specific language, relationships and mathematical models useful for solving numerical problems for the control of operations.
Unit 2: Knowledge of grape structure, tissues and composition. Understand the vinification conditions suitable to the grape composition and their effect on the wine properties. Learning the wine making path from grape to young wine as well as the chemical, microbial and technological factors affecting it.
Acquired skills:  Unit 1: Improvement of the ability to calculate and solve problems in the unit operations treated. Schematization of the main machines used in the industry and of the operating conditions of the treatments. Acquisition of linguistic and technical terms.
Unit 2: Being able to assess suitable conditions for grape must extraction based on the grape characteristics, available technology and sensory properties of wine to be produce. Student will be able to manage the fermentation yeast as well as the vinification process.
Course contents:  Definition of enological technology, unit operations and processes. Dimensions and units of measurement. Material balance and energy balance. Fluid statics and fluid dynamics. Principles of heat transfer by conduction and convection. Evaporation. Sedimentation and centrifugal separation. Filtration.
Program:  - Definition and classification of food technology. The enological (supply chain)/production line?.
- Dimensions and units of measurement. Dimensional consistency. Unit consistency and unit conversion.
- Material and Energy balances. Heat balances: enthalpy, latent heat, sensible heat. Solutions to problems.
- Fluid flow theory: fluid statics, hydrostatic pressure; fluid dynamics, streamline and turbulent flow, Reynolds number, Bernoulli’s equation and energy losses in flow. Measurement of pressure and velocity in a fluid; pumps. Fluid flow problems.
- Fluid rheology, Newton’s equation; viscosity measurements.
- Heat transfer by conduction and by convection; energy balance in heating and cooling operations; properties of saturated steam. Heat-transfer applications: heat exchangers. Solutions to problems.
- Evaporation and boiling-point elevation. Material and energy balances in evaporation. Evaporation equipment: vacuum evaporation, heat-transfer in evaporator and condensers. Solution to problems.
- Mechanical separation; sedimentation and centrifugal separation: theory and equipment. Solutions to problems.
- Filtration: mechanisms of solid retention, filtration equipment in enology. Solution to problems.
Prerequisites:  Knowledge of the main dimensions and units of measurement. Unit consistency and unit conversion.
Preparatory instructions:  Physics, Mathematics and statistics, enological chemistry and fermentation
Learning materials:  - Lesson notes and materials provided by the teacher (available on Ariel web portal)
- Text Book: Carlo Pompei. Operazioni Unitarie delle Tecnologie Alimentari. Casa Editrice Ambrosiana (CEI)
Other info:  The written examination is based on the resolution of numerical exercises (generally three) on the principal unit operations of enology and the response to three / four open questions
Program of Enology 1: (pdf version)
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