Unit Operations in Winery, Brewery, and Distillery Design

This text focuses on equipment and facility 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 and the equipment therein. The book 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. Written at a level accessible to both engineers and non-engineers, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers--