Unit Operations in Winery, Brewery, and Distillery Design

David E. Block, Konrad V. Miller

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English

CRC Press
28 November 2025

Biotechnology; Industrial chemistry; Chemical engineering; Food & beverage technology

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.

Outlines the process flow of alcoholic beverage production

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

Describes the idea of sanitary design and its application to plant operation and design

Covers critical equipment parameters for purchasing, operating, and maintaining systems

Shows how winery/brewery/distillery can influence product ""style"" and how ""style"" can dictate design

Features examples of calculations derived from wineries designed by the authors, end of chapter problems, and integrative in-text problems that describe real-world issues and extend understanding

Written for both engineers in the alcohol industry and non-engineers looking to understand facility design, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers.

By: David E. Block, Konrad V. Miller
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 453g
ISBN: 9780367563899
ISBN 10: 0367563894
Pages: 352
Publication Date: 28 November 2025
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Forthcoming

Chapter 1 Engineering Principles for Winemaking, Brewing, and Distilling Chapter 2 Fundamental Concepts in Beverage Engineering Chapter 3 Fluid Flow Chapter 4 Fruit Receiving and Processing Chapter 5 Brewery Upstream Processing Chapter 6 Fermentor Design and Heat Transfer Chapter 7 Post-Fermentation Processing Equipment Chapter 8 Distillation Chapter 9 Wooden Cooperage and Oak Chemistry Chapter 10 Packaging and Bottling Lines Chapter 11 Utilities Chapter 12 Control and Information Management Systems Notes on Designing for Operability, Sustainability, and Business Operations Index