65819 - Viticulture Mechanization and Plants for Wine Processing

Learning outcomes

At the end of the course the student has a knowledge about the costruction and the operating of the machines used in viticulture. He can manage the use of machines in the vineyard and train the technical staff on their optimal use.The student at the end of the course has the basic knowledge on major machinery and equipment used in wine industry and how they should use. He knows how to independently make choices in relation to specific productions and develop procedures for their use and maintenance.

Course contents

The student who accesses this teaching must have sufficient training in the basics of mathematics and physics acquired through the teachings of previous years of study.

VITICOLTURE MECHANIZATION

1. INTRODUCTION
Evolution of wine-growing mechanization.
Technical and economic aspects of the use of mechanical tools in viticulture.

2. ENDOTHERMAL ENGINES AND TRACTOR USED IN THE VITICULTURE MECHANIZATION
Outline of the functional and construction characteristics of the main agricultural engines.
Energy efficiency.
Characteristic curves of power, torque and specific consumption.
Construction of wheeled and tracked tractors.

Connection and operation of tools.

Grip, dynamic weighting and hook performance.

Safety and side tipping.

Types most used in viticulture

3. MECHANIZED SOIL MANAGEMENT

Aims and techniques of processing, weeding and grassing of the land in the vineyard.

Soil tillage tools used in the plant and in ordinary management.

Machines for chemical weed control.

Machines for the control of the grass (mowers, shredders).

Operational characteristics and productivity of the machines examined.

4. DISTRIBUTION OF FERTILIZERS AND PESTICIDES

Physical and mechanical characteristics of organic and mineral fertilizers.

Construction description of manure spreaders and compost spreaders.

Construction description of gravimetric and centrifugal fertilizer spreaders.

Operating principles of mechanical sprayers, air convection, pneumatic and centrifugal.

Spray size and degree of coverage.

Control and calibration methods.

Operational characteristics and productivity of the machines examined.

5. WINTER PRUNING AND SUMMER MANAGEMENT OF VINEYARD
Bar and disc pruners.

Mechanical elimination of leaves and shoots
Operational characteristics and productivity of the machines examined.

6. MECHANICAL HARVEST
Machines for facilitated harvesting.
Machines for integral harvesting with vertical and horizontal shaking.
Systems and means for transporting machine harvested grapes
Operational characteristics and productivity of the machines examined.

7. CRITERIA FOR MACHINES CHOOSING 
Working times, calculation of the machines productivity and short statistical evaluation of the results.
Calculation of the operating cost.

8. PRACTICE
The topics covered in the classroom are integrated with visits to vineyards, construction companies and fairs.

ENOLOGICAL SYSTEMS.

1. INTRODUCTION.

Physical units of greater use.

Transmission of motion in machines and calculation of power.

Outline of electric motors.

2. TRANSPORT OF SOLID AND LIQUID MATERIALS

Description and sizing of conveyor belts, augers and pneumatic conveyors.

Flow rate and prevalence of the pumps.

Description of volumetric and rotodynamic oenological pumps.

3. MAIN OENOLOGICAL MACHINES

Machines to receive grapes in the cellar.

Shank crushers and separators.

Discontinuous and continuous vinifiers.

Static and dynamic releases.

Presses for the exhaustion of the marc.

4. PLANTS FOR CLARIFICATION OF MUSTS AND WINES

Application of the Stokes law.

Static sedimentation

Dynamic sedimentation (centrifuges, decanters and floats).

5. PRACTICE
The topics covered in the classroom are integrated with visits to wineries, construction companies and fairs.

Readings/Bibliography

- AA. VV. Vendemmia. Edizioni VitEn, Colosso-Asti, 2008.

-R. Castaldi. Meccanizzazione del vigneto. Edizioni l'informatore agrario, Verona, 2018.

- P. De Vita, G. De Vita. Corso di meccanica enologica. Terza edizione. Hopli, Milano, 2004.

- G. Nardin, A. Gaudio, G. Antonel, P. Simeoni. Impiantistica enologica. Edagricole, Bologna, 2006.

- D. Friso. Ingegneria dell'industria alimentare. Cleup, 2013.

- Notes and illustrative material from the lessons.

 

Teaching methods

Hall lessons and visits in vineyard, in wineries and in machinery factories.

Assessment methods

The knowledge taught in this course are evaluated through an final oral exam.
Generally this evaluation takes about 30/40 minutes in which they are asked four arguments: two on the mechanization of the vineyard and two on wine-making plants.
The final evaluation of the student takes into account the level of acquired knowledge and skills relating to the contents of the entire integrated course.

Teaching tools

Copies of the visual material shown during the lessons and technical support from machinery factories.

Office hours

See the website of Fabio Pezzi