Unit Operations in Winery, Brewery, and Distillery Design av David E. Block, Konrad V. Miller

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<P>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. </P><UL><P><LI>Outlines the process flow of alcoholic beverage production</LI><P></P><P><LI>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 </LI><P></P><P><LI>Describes the idea of sanitary design and its application to