Equip yourself to design and operate sustainable wineries, improving efficiencies for optimum return.
As advances in grape and wine chemistry continue to push forward, the challenge many wine companies are facing is to how remain competitive. To develop and maintain an advantage in both international and domestic markets, using sustainable and water efficient winemaking practices and adopting new efficient technologies is key.
This comprehensive online course will equip you with the skills, knowledge and perspective needed to operate efficient, competitive and sustainable wineries– at an international level.
Delivered through the Department of Chemical Engineering at The University of Melbourne and underpinned by the international expertise of Emeritus Professor Roger Boulton (University of California, Davis), the course provides an introduction to key aspects of chemical engineering in winemaking to equip you with the scientific perspective needed to overcome the challenges facing new world wineries today.
You will also explore new technologies in the manufacturing process, as well as gain a comprehensive understanding of the design and operation of sustainable wineries.
Together, you will be well-placed to produce sustainable, efficient, high-value wines and increase profit margins – making you an asset to your company and opening you up for career opportunities in the industry more broadly.
Who should apply
This course is for anyone wishing to enhance their skills and knowledge in sustainable, efficient wine making industry. It is ideal for winery managers, winery engineers, winemakers, suppliers, and those involved in the development of new and existing wineries.
What you will learn
You will cover a vast range of topics spanning technology, chemical engineering and business. These include:
Topic 1 – Why is sustainability important to your business?
- Climate change and its impact on agriculture
- Carbon reporting, carbon credits and how these might evolve with time
- Carbon calculators and the “biogenic” CO2 from fermentation emissions
- Groundwater salinity, soil solidity and the relationship to increasing trade wastewater
Topic 2 – How do you measure your energy, water and chemistry footprint?
- The limitations of water, energy and clean water for food and beverage production
- Financial analysis of sustainable ventures
- Sustainability reports
- Basics of mass and energy balances
- Basics of heat transfer
- Chemical footprints of carbon dioxide, sodium, nitrates and others
- Partial footprint ownership in a supply chain
Topic 3 – Energy Management
- Refrigeration, energy consumption, suction pressure and efficiency
- Energy balance of cold treatments, ambient losses, potential for energy recovery
- Calculating transient heat transfer to tanks and bottles
- Temperature and humidity control of barrel rooms
- Evaporative losses from barrel - targets for temperature and humidity, effect of diurnal temperature variation on the success of humidity control and steam injection vs spray systems
Topic 4 – Renewable Energy
- Solar energy
- Battery storage systems
- Anaerobic digestion and biogas production
- CO2 capture and re-use
- Biomass to fuel and bio-chemicals
- Comparative costs and cost estimation methods
There are no entry requirements. Basic mathematics is recommended.
This online course will be delivered as 12 hours of content, including four 4-6 hours of guided/self-guided activities over four weeks.
Sunday 26 September 2021
Want to know about future intakes?
Register your details and we will email you about future dates.