Cellar Equipment and Energy Efficiency
Name: Cellar Equipment and Energy Efficiency
Code: ERU13079L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Rural Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
The students will be able to participate in the selection of the various equipment used throughout the wine production process. It is also intended that students acquire the knowledge to participate in the design of wineries, regarding the spatial distribution of various oenological equipment as well as issues related to environmental control and specifically with aspects related to energy efficiency.
Contents
• Design of wineries. Layout of processes.
• Oenological equipment (fermentation, storage, stabilization, reception equipment, presses, cooling tunnels).
• Cooling equipment. Cold applications in oenology. Estimated cold power.
• Energy consumption (in the vineyard and) in the winnery.
• Energy efficiency (in the vineyard and) in the winery.
• Environmental control of different areas of the winery. Thermal insulation and ventilation.
• Monitoring, control and automation systems.
• Oenological equipment (fermentation, storage, stabilization, reception equipment, presses, cooling tunnels).
• Cooling equipment. Cold applications in oenology. Estimated cold power.
• Energy consumption (in the vineyard and) in the winnery.
• Energy efficiency (in the vineyard and) in the winery.
• Environmental control of different areas of the winery. Thermal insulation and ventilation.
• Monitoring, control and automation systems.
Teaching Methods
Classroom teaching based on theoretical-practical classes. For some classes of specific topics, external experts may be invited. Study visits to wineries.
Assessment
The frequency assessment is based on two written tests and the examination regime in a written test with the whole course.
If deemed necessary to verify the extent to which the student has developed the knowledge and competencies set out for the course unit, the teaching team may summon the student for an oral examination, pursuant to Article 110, paragraph 13, of the University of Évora Academic Regulations, while ensuring the conditions stipulated in Article 116, paragraph 4, and Article 118, paragraph 1, of the same Regulations. The oral examination shall account for 40% of the final grade for the course unit.
If deemed necessary to verify the extent to which the student has developed the knowledge and competencies set out for the course unit, the teaching team may summon the student for an oral examination, pursuant to Article 110, paragraph 13, of the University of Évora Academic Regulations, while ensuring the conditions stipulated in Article 116, paragraph 4, and Article 118, paragraph 1, of the same Regulations. The oral examination shall account for 40% of the final grade for the course unit.
Accreditations and Certifications
