年产1200吨红葡萄酒车间工艺设计.docxVIP

年产1200吨红葡萄酒车间工艺设计 摘 要 葡萄酒是低酒精度的发酵果酒，含有丰富营养成分，其中红葡萄酒更为餐桌葡萄酒中的代表。目前红葡萄酒生产过程中使用传统工艺方法，存在发酵时间长、杂质单宁含量高、难控制酒的品质等问题。本设计采用旋转发酵罐结合热浸渍法，具有缩短发酵时间，容易控制发酵条件，能提高酒品质等优势。本设计的关键点是运用旋转发酵罐进行发酵，通过合理的工艺流程和车间布局完成年产1200吨红葡萄酒的目标产量。根据优化后的生产工艺及目标产量进行物料衡算、热量衡算、设备选型与车间布局设计。 关键词：红葡萄酒；旋转发酵罐；热浸渍法；车间布局设计 Process design of red wine workshop with an annual output of 1200 tons Abstract Wine is a fermented fruit wine with low alcohol content, which is rich in nutrients, and red wine is more representative of table wine. At present, the traditional process is used in the production of red wine, which has the problems of long fermentation time, high content of impurities tannin, and difficulty in controlling the quality of wine. This design adopts the rotary fermentation tank combined with the hot impregnation method, which has the advantages of shortening the fermentation time, easy to control the fermentation conditions, and improving the wine quality. The key point of this design is to use a rotating fermentation tank for fermentation, and to achieve the target output of 1200 tons of red wine per year through a reasonable process and workshop layout. According to the optimized production process and target output, material balance calculation, heat balance calculation, equipment selection and workshop layout design are carried out. Keywords：red wine；rotating fermentation tank；hot dipping；workshop design 目录 TOC \o "1-3" \h \z \u 1 前言 1 1.1 葡萄酒概述 1 1.2 葡萄酒发酵技术的研究现状及存在的问题 1 1.2.1 热浸渍工艺 1 1.2.2 冷浸渍工艺 2 1.2.3 二氧化碳浸渍工艺 2 1.2.4 闪蒸技术 3 1.2.5 旋转发酵罐法 3 1.3 葡萄酒澄清技术的研究现状 3 1.4 设计思路及方案 4 1.4.1 设计的目的及意义 4 1.4.2 设计应达到的技术要求 5 1.4.3 设计应解决的主要问题 5 2 工艺流程设计 5 2.1 工艺流程图 5 2.2 工艺流程详述 6 2.2.1 采收分选 6 2.2.2 破碎除梗 6 2.2.3 旋转罐浸提 7 2.2.4 分离压榨、冷却 7 2.2.5 调配果汁 7 2.2.6 纯汁发酵 7 2.2.7 转罐、澄清、过滤 8 2.2.8 灌装 8 3 工艺计算 8 3.1 生产班次安排 8 3.2 物料平衡计算 9 3. 2.1 各工序收率 9 3.2.2 原料班次需求量 9 3.2.3 原料年需求量 11 3.3 耗热量衡算 11 3.4 耗冷量衡算 12 4 设备的设计与选型 13 4.1 除