北京理工大学珠海学院 2020 届本科毕业生毕业设计年产 1200 吨红葡萄酒车间工艺设计年产 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；车间布局设计北京理工大学珠海学院 2020 届本科毕业生毕业设计Process design of red wine workshop with an annual output of 1200 tonsAbstractWine 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1 前言................................
