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307547 (v.1) Technology of Brewing and Winemaking 100
Area: | Department of First Year Engineering Studies |
Credits: | 12.5 |
Contact Hours: | 3.0 |
Lecture: | 1 x 2 Hours Weekly |
Practical: | 1 x 1 Hours Weekly |
Syllabus: | An overview of brewing and winemaking, their history and importance in the Australian economy, moulds, yeasts, hops, malting, fermentation, aging, separation and purification, design and operation, aerobic and anaerobic digestions, wastewater treatment and contaminated soil remediation, economics and safety issues. |
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Unit Outcomes: | On completion of this unit students will - Know the brief history of brewing and winemaking and other background knowledge as well as their importance to the Australian industrial economy. Achieve a basic understanding of principles in brewing and winemaking, in particular, the mechanism of fermentation and corresponding influencing factors. Understand the whole process of large-scale commercial production and how the engineering design and operation principles are applied in brewing and wine-making. Be able to undertake conceptual design of simple brewing and winemaking to appreciate the need for design tools and standards, taking into account of special requirements associated with brewing and winemaking, respectively. Appreciate the impact of brewing and winemaking on the environment. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Storm, D.R. (1996). Winery Utilities: Planing, Design and Operation Chapman and Hall. New York. United States of America. Harkness, V. and Wagner, B. (1997). Winemaking, from Grape Growing to Marketplace, Chapman and Hall. Amerine, M.A.; Berg, H.W.; Cruess, W.V. (1972) The Technology of Wine Making, The AVI Publishing Company, Inc., Third Edition. Westport, Connecticut. Hardwick, M.A. (1994) Handbook of Brewing, New York, Marcel Dekker Incorporated. Hornsey, I.S. (1999). Brewing, RS.C. Letchworth, United Kingdom, Herts. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Assignment 20%, Final Examination 50%, 2 Reports 30%. |
Field of Education: | 10500 Chemical Sciences (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Supplemental | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | | | 2004 | Miri Sarawak Campus | Semester 1 | Y | | | | 2004 | Miri Sarawak Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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