Unit Operations in Winery, Brewery, and Distillery Design

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface for Unit Operations in Winery, Brewery, and Distillery Design
Authors
Chapter 1: Engineering Principles for Winemaking, Brewing, and Distilling
	1.1 Making Wine, Beer, or Spirits: The Inputs
	1.2 The Concept of the Unit Operation
	1.3 Example: A Generic Winery Block Diagram
	1.4 Choosing Equipment for a New or Existing Facility
Chapter 2: Fundamental Concepts in Beverage Engineering
	2.1 Engineering Units and Unit Conversions
		2.1.1 Sugar Concentration Units in Winemaking, Brewing, and Distilling
	2.2 Mass and Species Balances
		2.2.1 Steady State Balances
		2.2.2 Unsteady State Balances
	2.3 Energy Balances
		2.3.1 Specific Heat Capacity
		2.3.2 Latent Heat
	2.4 Sanitary Design Fundamentals
		2.4.1 Materials of Construction
		2.4.2 Stainless Steel
		2.4.3 Design of Fittings and Piping Configurations to Maintain Cleanability
	References
	Problems
Chapter 3: Fluid Flow
	3.1 Standard Valves, Fittings, and Pumps
		3.1.1 Valves
			3.1.1.1 Diaphragm Valves
			3.1.1.2 Butterfly Valves
			3.1.1.3 Ball Valves
			3.1.1.4 Gate and Guillotine Valves
			3.1.1.5 Mix Proof Valves
			3.1.1.6 Check Valves
			3.1.1.7 Automated Valves, Limit Switches, and Failure States
		3.1.2 Fittings
		3.1.3 Pumps
			3.1.3.1 Centrifugal Pumps
			3.1.3.2 Positive Displacement Pumps
			3.1.3.2.1 Rotary Lobe and Circumferential Piston Pumps
			3.1.3.2.2 Diaphragm Pumps
			3.1.3.2.3 Progressive Cavity Pumps
			3.1.3.2.4 Flexible Impeller Pumps
			3.1.3.2.5 Piston Pumps
			3.1.3.2.6 Peristaltic Pumps
		3.1.4 Mixers
		3.1.5 Handling of High Proof Spirits
	3.2 Sizing Pipes/Hoses and Pumps
		3.2.1 Sizing Pipes
		3.2.2 Sizing Pumps
		3.2.3 Net Positive Suction Head (NPSH) Calculation and Cavitation
		3.2.4 Density and Viscosity Effects
	3.3 Fluid Flow Due to Gravity
	References
	Problems
Chapter 4: Fruit Receiving and Processing
	4.1 Harvest Decisions
	4.2 Receiving and Sorting
		4.2.1 Onsite Winery Grape Sampling and Juice Analysis
		4.2.2 Receiving Hoppers and Conveyor Systems
			4.2.2.1 Helical Screws and Moving Belts
			4.2.2.2 Vibrating or Tilting Hoppers
			4.2.2.3 Elevators
		4.2.3 Manual and Automated Sorting
			4.2.3.1 Manual Sorting
			4.2.3.2 Automated Optical Sorting
			4.2.3.3 Automated Density Sorting
	4.3 Crushing and Destemming
		4.3.1 Traditional Crushers
		4.3.2 Traditional Crusher Capacity
		4.3.3 Non-Traditional Destemmers
		4.3.4 Sizing Destemmers and Crushers
		4.3.5 Crusher Location and Stem Removal
	4.4 Drainers
	4.5 Presses
		4.5.1 Batch Presses
			4.5.1.1 Basket Presses
			4.5.1.2 Moving Head Press
			4.5.1.3 Membrane and Bladder Presses
		4.5.2 Press Capacity for Grapes at Various Stages of Processing
		4.5.3 Continuous Presses
	4.6 Dissolved Air Flotation
	4.7 Sizing Grape Receiving and Crush Equipment
	References
	Problems
Chapter 5: Brewery Upstream Processing
	5.1 Brewery Upstream Process Flow
	5.2 Milling
	5.3 Mashing
	5.4 Lautering/Solids Removal
	5.5 Boiling/Kettling
	5.6 Aeration
	References
Chapter 6: Fermentor Design and Heat Transfer
	6.1 General Fermentor Functionality and Design
		6.1.1 Design of a Generic Wine Fermentor
		6.1.2 Materials of Construction
		6.1.3 Geometry
		6.1.4 Seismic Stability
		6.1.5 Venting Carbon Dioxide
		6.1.6 Cleaning
	6.2 Special Considerations for White Wine Fermentors
		6.2.1 Mixing
		6.2.2 Cooling and Heat Transfer Surfaces
	6.3 Special Considerations for Beer Fermentors
		6.3.1 Primary Beer Fermentors
	6.4 Special Considerations for Red Wine Fermentors
		6.4.1 Filling
		6.4.2 Cap Management
			6.4.2.1 Pumpovers
			6.4.2.2 Punchdowns
			6.4.2.3 Rotary Fermentors
			6.4.2.4 Ganimede Tanks
			6.4.2.5 Rack and Return
			6.4.2.6 Submerged Cap
		6.4.3 Skin Removal
	6.5 Pressurized Fermentors
	6.6 The Effect of Fermentor Geometry and Design on Wine Chemistry
	6.7 The Appearance of Temperature Gradients in Red Wine Fermentors
	6.8 The Effects of Cap Management on Wine Chemistry
	6.9 Heat Transfer and Temperature Control
		6.9.1 Heat Transfer in Wineries, Breweries, and Distilleries
		6.9.2 Common Types of Heat Exchangers
			6.9.2.1 Tank Jackets
			6.9.2.2 Tube-in-Tube
			6.9.2.3 Shell-and-Tube Heat Exchangers
			6.9.2.4 Spiral Heat Exchanger
			6.9.2.5 Plate Heat Exchanger
			6.9.2.6 Scraped-Surface Heat Exchanger
		6.9.3 Means of Heating and Cooling
		6.9.4 Heat Transfer Calculations Using Common Scenarios
			6.9.4.1 Temperature Control during Fermentation
			6.9.4.2 Use of a Single Pass Heat Exchanger for Must/Juice/Wort Chilling
			6.9.4.3 Use of a Jacket and Unstirred Tank for Cold Stabilization of Wine
	References
	Problems
Chapter 7: Post-Fermentation Processing Equipment
	7.1 Types and Mechanisms of Filtration
	7.2 Filtration Theory
	7.3 Common Filter Configurations
		7.3.1 Plate and Frame Filters
		7.3.2 Kieselguhr/K/Pressure Leaf Filters
		7.3.3 Lenticular Stacks
		7.3.4 Rotary Drum Filters
		7.3.5 Cartridge and Normal Flow Membrane Filters
	7.4 Tangential Flow Filters
		7.4.1 Terminology and Flow Patterns
		7.4.2 Applications
		7.4.3 Types of TFF Membrane Geometries
		7.4.4 Sizing and Scale Up of Tangential Flow Filtration
	7.5 Gravity Settling (Sedimentation) and Centrifugation
		7.5.1 Settling Theory
		7.5.2 Centrifugation Theory and Sizing
		7.5.3 Centrifugation Equipment
	7.6 Adjusting Volatile Product Components Post Fermentation: Reverse Osmosis and Spinning Cone
		7.6.1 Reverse Osmosis
		7.6.2 Spinning Cone
	References
	Problems
Chapter 8: Distillation
	8.1 Concepts in Distillation
		8.1.1 Separation by Volatility
		8.1.2 Relative Volatility
		8.1.3 Classes of Distillation Compounds
	8.2 Distillation Modes
		8.2.1 Batch Stills
		8.2.2 Continuous Distillation
	8.3 Continuous Distillation Equipment and Operation
		8.3.1 Distillation Trays
		8.3.2 Reboilers and Direct Steam Injection
		8.3.3 Condensers
	8.4 McCabe–Thiele Method
	References
	Problems
Chapter 9: Wooden Cooperage and Oak Chemistry
	9.1 Barrels: A Historical Perspective
	9.2 Uses of Barrels in Wineries and Distilleries
	9.3 Attributes of White Oak and the Anatomy of a Barrel
	9.4 Barrel Production
	9.5 Oak Chemistry
	9.6 Barrel Storage Systems
	9.7 Controlling Temperature and Humidity during Barrel Storage
		9.7.1 Definitions of Important Temperatures and Humidities
		9.7.2 The Psychrometric Chart
		9.7.3 Choosing the Right Humidity and Temperature for Your Barrel Room
		9.7.4 Controlling Humidity and Temperature at the Desired Setpoints
	References
	Problems
Chapter 10: Packaging and Bottling Lines
	10.1 Overview of Packaging Lines
		10.1.1 Regulatory Issues in Wine Packaging
		10.1.2 General Considerations for Bottling Lines
	10.2 Glass Dumping and Conveyers
	10.3 Glass Rinsing
	10.4 Fillers
	10.5 Corkers and Capsulers
	10.6 Screw Caps
	10.7 Labelers
	10.8 Palletizing
	10.9 Warehousing
	Problems
Chapter 11: Utilities
	11.1 Sterilization, Sanitization, and Cleaning
		11.1.1 Sterilization and Sanitization
		11.1.2 Chemical Sanitization
		11.1.3 Cleaning
			11.1.3.1 Chemistry
			11.1.3.2 Temperature
			11.1.3.3 Current Methods for Varying Contact Time and Turbulence
	11.2 Clean-in-Place Systems
		11.2.1 Justification for CIP
		11.2.2 Skid Design and Typical Cleaning Cycles
		11.2.3 Sizing Flows for Cleaning
		11.2.4 Testing for Adequate Cleaning
	11.3 Wastewater Treatment
		11.3.1 Source and Nature of Plant Processing Wastewater
		11.3.2 Biological Oxygen Demand (BOD)
		11.3.3 Chemical Oxygen Demand (COD)
		11.3.4 Settleable Solids
		11.3.5 Suspended, Dissolved, or Soluble Solids
		11.3.6 pH and Buffering
		11.3.7 Amount of Waste Generated
		11.3.8 Wastewater Treatment for Small Facilities
		11.3.9 Wastewater Treatment for Larger Facilities
		11.3.10 Pond and Clarifier Design
		11.3.11 Anaerobic Ponds
		11.3.12 Uses for Reclaimed Water
	11.4 Refrigeration Systems
		11.4.1 The Refrigeration Cycle
		11.4.2 Refrigerants
		11.4.3 Sizing a Refrigeration Unit
		11.4.4 The Effect of Suction or Evaporator Temperature on System Capacity
		11.4.5 Assessing Refrigeration System Efficiency
	11.5 Heating, Ventilation, and Air Conditioning (HVAC)
		11.5.1 Workplace Carbon Dioxide Levels
		11.5.2 Necessary Fresh Air Flow Rates
	References
	Problems
		Sterilization, Sanitization, and Cleaning
	Wastewater Treatment
	Refrigeration
	HVAC
Chapter 12: Control and Information Management Systems
	12.1 Process Control Systems
		12.1.1 Control System Signals
		12.1.2 Process Sensors
		12.1.3 Controllers
		12.1.4 Actuation Systems
		12.1.5 Control Logic, Feedback, and Feedforward Systems
	12.2 Data Acquisition Systems
	12.3 Data Management Systems
	12.4 Implementation of Control and Data Management Systems
Notes on Designing for Operability, Sustainability, and Business Operations
	Designing for Operability
	Designing for Environmental Sustainability
	Designing for Business Operations
Index