Viticultural and Enological Engineering
A.Y. 2024/2025
Learning objectives
The course provides knowledge of the functional schemes of the main enological machines used in the winery and of the main laws and regulations of the plant sector. Moreover, the course provides sizing criteria for enology plants and equipment, and it aims to acquire analysis methods for simple and complex plants.
The course provides a solid preparation on the basic principles of the agricultural mechanization and a detailed knowledge of the machinery and working operations carried out in viticulture, also thanks to several theoretical and practical examples of tractors and implements dimensioning. Particular importance is also paid to the operators' safety and comfort when working with machinery in viticulture.
The course provides a solid preparation on the basic principles of the agricultural mechanization and a detailed knowledge of the machinery and working operations carried out in viticulture, also thanks to several theoretical and practical examples of tractors and implements dimensioning. Particular importance is also paid to the operators' safety and comfort when working with machinery in viticulture.
Expected learning outcomes
Acquisition of technical language skills and technical terminology.
Skills in devising, design and manage production systems and processes related to the wine industry;
Ability to perform economic and functional analyses of different technical solutions along the wine production chain, and to conduct production lines for wine industries, optimizing functionality and sustainability.
Ability for structuring and dimensioning (if not yet existing) or for verifying the congruity (if already working) of the winery machinery, considering the extension, the breeding techniques, the pedo-climatic conditions and the main agronomic goals.
Skills in devising, design and manage production systems and processes related to the wine industry;
Ability to perform economic and functional analyses of different technical solutions along the wine production chain, and to conduct production lines for wine industries, optimizing functionality and sustainability.
Ability for structuring and dimensioning (if not yet existing) or for verifying the congruity (if already working) of the winery machinery, considering the extension, the breeding techniques, the pedo-climatic conditions and the main agronomic goals.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
Unit 1
1. Design the elements of a winery, based on technical-economic analysis of the plants: fixed costs, variables, the profitability diagram. Perform a preliminary study of the winery: identification of the objectives, analysis of the process cycle, sizing of machine performance, building elements of the winery, study of the lay-out, operating principles, organization of a plant.
2. Functional diagrams of the main oenological machines. The correct sizing of storage capacity.
3. Electricity in the winery: references to the main electrotechnical laws, transformers, electric motors, electrical safety, electricity pricing.
4. Refrigeration systems: purpose of refrigeration, inverted Carnot cycle, cooling efficiency, refrigerants, refrigeration cycle, system components (compressors, condensers, expansion systems, evaporators).
5. The setup of temperature and humidity in the winery: aims, the thermal balance of a conditioned room, the Mollier diagram (description, the transformations of the humid air), plant components.
6. Oenological pumps: centrifugal and volumetric pumps. Characteristic curves, selection criteria, regulation, pumps in series and in parallel.
Unit 2
1. Introduction (0.25 ECTS): usage methods of machinery in viticulture, in Italy and in the countries in which the viticulture is diffused.
2. Elements of agricultural mechanics (0.25 ECTS): mechanics applied to agricultural machinery. Kinematics: linear and angular velocity, radial and tangential acceleration. Dynamics: forces (friction, tension, centrifugal force), work, torque, power. Efficiency concept. Transmission components: gears, belt and pulley drives. Friction clutches.
3. Tractor (1.5 ECTS): Otto and Diesel cycle engines and related devices and systems to reduce polluting emissions. Cooling and lubrication. Filtering of combustion air. Bench tests of diesel engines for agricultural use, performance curves. Transmission: mechanical gearbox, powershift, CVT and related efficiency typical values. Traction means: tyres, steel and rubber tracks. Traction and rolling resistance coefficients.
4. Tractor-implements coupling (1 ECTS): power take-off and its methods of use; hitch and relevant homologation standards; hydraulic lift and its methods of use; hydraulic intakes. Tractor global efficiency (rolling resistance, transmission, PTO, hydraulic system and slippage efficiency).
5. Safety and wellness in viticulture (0.25 ECTS): narrow-track tractors and stability issues (characteristics, standards, tests). Noise and vibrations (characteristics, standards, tests). Joints and cardan shafts and their protection.
6. Viticulture implements (1.25 ECTS): row management: sprayers (methods of use, functional and setting-up periodical checks, maintenance and calibration; operator's protection in pesticide treatments); pruners, toppers, leaf strippers, etc. Inter-row management: rotary hoes, diggers, centrifugal fertilizer spreaders, manure spreaders, flail mower, etc. Grape harvesting: manual and mechanized solutions (grape harvesters: types and working capacity).
7. Practise (1.5 ECTS): technical visits to manufacturers of tractors and implements used in viticulture; educational visits to wine farms, with testing and recording of data to be processed through numerical applications.
1. Design the elements of a winery, based on technical-economic analysis of the plants: fixed costs, variables, the profitability diagram. Perform a preliminary study of the winery: identification of the objectives, analysis of the process cycle, sizing of machine performance, building elements of the winery, study of the lay-out, operating principles, organization of a plant.
2. Functional diagrams of the main oenological machines. The correct sizing of storage capacity.
3. Electricity in the winery: references to the main electrotechnical laws, transformers, electric motors, electrical safety, electricity pricing.
4. Refrigeration systems: purpose of refrigeration, inverted Carnot cycle, cooling efficiency, refrigerants, refrigeration cycle, system components (compressors, condensers, expansion systems, evaporators).
5. The setup of temperature and humidity in the winery: aims, the thermal balance of a conditioned room, the Mollier diagram (description, the transformations of the humid air), plant components.
6. Oenological pumps: centrifugal and volumetric pumps. Characteristic curves, selection criteria, regulation, pumps in series and in parallel.
Unit 2
1. Introduction (0.25 ECTS): usage methods of machinery in viticulture, in Italy and in the countries in which the viticulture is diffused.
2. Elements of agricultural mechanics (0.25 ECTS): mechanics applied to agricultural machinery. Kinematics: linear and angular velocity, radial and tangential acceleration. Dynamics: forces (friction, tension, centrifugal force), work, torque, power. Efficiency concept. Transmission components: gears, belt and pulley drives. Friction clutches.
3. Tractor (1.5 ECTS): Otto and Diesel cycle engines and related devices and systems to reduce polluting emissions. Cooling and lubrication. Filtering of combustion air. Bench tests of diesel engines for agricultural use, performance curves. Transmission: mechanical gearbox, powershift, CVT and related efficiency typical values. Traction means: tyres, steel and rubber tracks. Traction and rolling resistance coefficients.
4. Tractor-implements coupling (1 ECTS): power take-off and its methods of use; hitch and relevant homologation standards; hydraulic lift and its methods of use; hydraulic intakes. Tractor global efficiency (rolling resistance, transmission, PTO, hydraulic system and slippage efficiency).
5. Safety and wellness in viticulture (0.25 ECTS): narrow-track tractors and stability issues (characteristics, standards, tests). Noise and vibrations (characteristics, standards, tests). Joints and cardan shafts and their protection.
6. Viticulture implements (1.25 ECTS): row management: sprayers (methods of use, functional and setting-up periodical checks, maintenance and calibration; operator's protection in pesticide treatments); pruners, toppers, leaf strippers, etc. Inter-row management: rotary hoes, diggers, centrifugal fertilizer spreaders, manure spreaders, flail mower, etc. Grape harvesting: manual and mechanized solutions (grape harvesters: types and working capacity).
7. Practise (1.5 ECTS): technical visits to manufacturers of tractors and implements used in viticulture; educational visits to wine farms, with testing and recording of data to be processed through numerical applications.
Prerequisites for admission
Unit 1 - The Unit 1 requires good physical and technological knowledge to allow the student to focus on the crucial aspects of the design phases of a system for oenological productions. Basic economic knowledge is important to understand the main indicators used to evaluate the correct sizing of the plants.
Unit 2 - A basic knowledge of the most common agricultural self-propelled machinery and implements used in viticulture is required, as well as a good theoretical and practical acquisition of the most frequently adopted cultivation techniques for the grape production.
Unit 2 - A basic knowledge of the most common agricultural self-propelled machinery and implements used in viticulture is required, as well as a good theoretical and practical acquisition of the most frequently adopted cultivation techniques for the grape production.
Teaching methods
U.D. 1 - The Unit 1 is structured as follows:
- Classroom lessons: 4 ECTS
- Classroom practice: 1 ECTS
U.D. 2 - The Unit 2 is structured as follows:
- Classroom lessons: 4 ECTS
- Classroom practice: 0.5 ECTS
- Field practice: 1.5 ECTS
- Classroom lessons: 4 ECTS
- Classroom practice: 1 ECTS
U.D. 2 - The Unit 2 is structured as follows:
- Classroom lessons: 4 ECTS
- Classroom practice: 0.5 ECTS
- Field practice: 1.5 ECTS
Teaching Resources
Unit 1
1. Slides and Lecture notes.
2. G. Nardin, A. Gaudio, G. Antonel, P. Simeoni, Impiantistica enologica, Edagricole
3. Pietro de Vita, Corso di Meccanica Enologica, Hoepli
4. R.P. Singh, D.R. Heldman, Principi di tecnologia alimentare, Casa Editrice Ambrosiana
Unit 2
Books:
- G. Pellizzi (1996) - Mechanics and agricultural mechanization - Edagricole, Bologna;
- P. Biondi (1999) - Agricultural Mechanics - UTET, Turin;
- Official lecture notes and other material useful for exam preparation, available on Ariel portal and on the website:
- http://dpessina.altervista.org
1. Slides and Lecture notes.
2. G. Nardin, A. Gaudio, G. Antonel, P. Simeoni, Impiantistica enologica, Edagricole
3. Pietro de Vita, Corso di Meccanica Enologica, Hoepli
4. R.P. Singh, D.R. Heldman, Principi di tecnologia alimentare, Casa Editrice Ambrosiana
Unit 2
Books:
- G. Pellizzi (1996) - Mechanics and agricultural mechanization - Edagricole, Bologna;
- P. Biondi (1999) - Agricultural Mechanics - UTET, Turin;
- Official lecture notes and other material useful for exam preparation, available on Ariel portal and on the website:
- http://dpessina.altervista.org
Assessment methods and Criteria
Unit 1 - The exam includes both a written and an oral tests; it is necessary to pass the written test to access the oral one.
Written exam: both numerical sizing exercises (4 or 5 exercises) and theoretical "open" questions (2 or 3 questions) are proposed. Passing the written test (minimum threshold vote 16/30) gives access to the oral exam.
Oral exam: during the lessons the basic elements for the design of a winery project are provided. The students, individually or divided into work groups (max 3 persons), have to present a project including all the design phases analyzed during the course. The project is evaluated with a grade out of 30.
The final grade of U.D.1 will result from the average of the written and oral grades.
Unit 2 - Examination Details
The examination consists of a written part and, optionally, an oral part. The oral part is only required upon request by the student who wishes to modify their written exam grade. The final grade can be improved, confirmed, or even worsened as a result.
Written Exam: duration: 1.5 hours; structure: 4 exercises: the first two exercises involve the optimization of the dimensioning of a tractor and/or equipment for carrying out a specific agricultural operation, based on provided data. The last two exercises require descriptive answers on broad topics covered in the syllabus.
Optional oral exam: involves initially discussing the written exam and then exploring one or more topics in greater detail. Usually follows immediately after the written exam. The result of the exam is communicated immediately upon conclusion.
The attending students can take a midterm exam around the middle of the course. The midterm consists of 24 multiple-choice questions and a descriptive question on topics already covered in the course.
Ther midterm Results will be communicated a few days after the exam via personal email and anonymously posted on the Ariel portal (using only the student's matriculation number). Students who pass the midterm can take a reduced written exam during the final examination. This reduced exam includes solving just one problem (chosen from two provided) and answering one descriptive question (chosen from two provided)
The final grade for the entire exam is the weighted average of the grades obtained in the two course units (U.D. 1 and U.D. 2).
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
Written exam: both numerical sizing exercises (4 or 5 exercises) and theoretical "open" questions (2 or 3 questions) are proposed. Passing the written test (minimum threshold vote 16/30) gives access to the oral exam.
Oral exam: during the lessons the basic elements for the design of a winery project are provided. The students, individually or divided into work groups (max 3 persons), have to present a project including all the design phases analyzed during the course. The project is evaluated with a grade out of 30.
The final grade of U.D.1 will result from the average of the written and oral grades.
Unit 2 - Examination Details
The examination consists of a written part and, optionally, an oral part. The oral part is only required upon request by the student who wishes to modify their written exam grade. The final grade can be improved, confirmed, or even worsened as a result.
Written Exam: duration: 1.5 hours; structure: 4 exercises: the first two exercises involve the optimization of the dimensioning of a tractor and/or equipment for carrying out a specific agricultural operation, based on provided data. The last two exercises require descriptive answers on broad topics covered in the syllabus.
Optional oral exam: involves initially discussing the written exam and then exploring one or more topics in greater detail. Usually follows immediately after the written exam. The result of the exam is communicated immediately upon conclusion.
The attending students can take a midterm exam around the middle of the course. The midterm consists of 24 multiple-choice questions and a descriptive question on topics already covered in the course.
Ther midterm Results will be communicated a few days after the exam via personal email and anonymously posted on the Ariel portal (using only the student's matriculation number). Students who pass the midterm can take a reduced written exam during the final examination. This reduced exam includes solving just one problem (chosen from two provided) and answering one descriptive question (chosen from two provided)
The final grade for the entire exam is the weighted average of the grades obtained in the two course units (U.D. 1 and U.D. 2).
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability)
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 11
Field activity: 16 hours
Practicals: 32 hours
Lessons: 64 hours
Practicals: 32 hours
Lessons: 64 hours
Professors:
Beghi Roberto, Pessina Domenico
Shifts:
Educational website(s)
Professor(s)
Reception:
by appointment only
Department of Agricultural and Environmental Sciences - via Celoria 2, Milano
Reception:
by appointment only (preferably defined via e-mail)
Dipartimento di Scienze Agrarie e Ambientali - via Celoria, 2 - 20133 Milano