Faculty Advisor

Kazantzis, Nikolaos K.

Faculty Advisor

Nowick, Henry W.

Center

Gallo-Modesto, California

Abstract

This project was designed to evaluate the effects of future Brandy aging warehouse modifications that are being considered by the E&J Gallo winery. Brandy volatile organic compound emissions experienced during aging will have to be reduced and controlled. One stack of brandy barrels was enclosed, held under a vacuum, and outfitted with temperature and pressure data logging equipment. This information was gathered and analyzed and will help determine if the aging warehouse modifications will affect the brandy adversely.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2006

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Project Center

Gallo-Modesto, California

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