ENGN 361

Winery Equipment and Structures

Course overview

An examination of the buildings and equipment used for wine processing, fermentation and storage, including the current legal requirements for wineries.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Principles of Wine Science, WINE-202


  • restriction Winery Engineering and Equipment, PHSC-503
  • restriction Winery Equipment and Structures, PHSC-316

Available semesters Semester 1 2024
Credits 15
Domestic fees $948.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

After successfully completing this course, you’ll be able to:

  1. Understand the workings and equipment in a winery.
  2. Identify and explain the functions of vineyard and related machinery.
  3. Discuss regulation in the wine industry.
  4. Understand key principles in mechanics, hydraulics, irrigation, frost control and vineyard support structures.
  5. Appreciate the inputs and contributions that an engineer has in the operation a winery and vineyard.

Course examiners

Olaf Schelezki

Olaf Schelezki


Department of Wine, Food and Molecular Biosciences