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
Professor Block is Marvin Sands Department Chair in Viticulture and
Enology at UC Davis and holds the Ernest Gallo Endowed Chair. Since
joining UC Davis, he has conducted research on various topics, from
fermentation optimization methods to metabolic engineering of yeast
for improved wine production, as well as more recently working on
single-plant resolution irrigation sensing and control. He played a
key role in designing the UC Davis LEED Platinum-certified Teaching
and Research Winery. Prof. Block has received the Distinguished
Teaching Award from the UC Davis Academic Senate, the highest
teaching award given for teaching alone on the UC Davis campus.
Prior to joining UC Davis, he worked for Hoffmann-La Roche, Inc.
working on biopharmaceuticals, both in process development and in
manufacturing. David holds a B.S.E. from the University of
Pennsylvania and a Ph.D. from the University of Minnesota, both in
Chemical Engineering.
Konrad Miller is the Director of Process Development at Solugen
Inc, a Houston-based biotechnology company; and an Adjunct
Professor at the University of California at Davis. He holds a PhD
in Chemical Engineering from the University of California at Davis,
an MS in Chemical Engineering from the University of Southern
California, a BS in Chemical Engineering from the University of
California at Berkeley; and is a licensed Professional Engineer.
After earning his bachelors, Dr. Miller worked as a process
engineer in the wine and spirits industry at E&J Gallo, the
beer industry at Anheuser-Busch, and in the biotechnology industry
at Amyris. He returned to school to study under Dr. Block, earning
a PhD focused on the development reactor-engineering models of red
wine fermentations. His expertise is in process development and
design in the food and bioprocess industries.
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