葡萄酒、果酒微滤膜过滤设备方案书

葡萄酒的生产设备设计和工艺计划
学号姓名
一、拟采用的工艺方法
结合微生物的特点，选择工艺，主要包括培养基的处理、发酵过程。

工艺流程图如下：
图1 葡萄酒的生产工艺流程图
二、拟采用的设备及功能
结合图例分析设备结构，可达到的功能。

葡萄酒的生产设备图
1：放气阀：用于在葡萄酒发酵时释放二氧化碳
2：盖子：用于密封发酵瓶，防止杂菌进入
3：感受仪表：用于监测发酵罐中的温度与压强，为人们提供信息4：果皮笼：在初次发酵中将果皮果核等放入其中方便过滤
5：酒液阀：用于将上层初次发酵完成的酒液放入下层
6：饮酒阀：用于放出二次发酵完成的葡萄酒。

葡萄酒酿酒设备方案引言葡萄酒作为一种古老而高贵的酒类，承载着许多人对美酒的向往。

而要制作出优质的葡萄酒，除了选取优质的葡萄品种之外，酿酒设备的选择也是至关重要的。

本文将介绍一种完整的葡萄酒酿酒设备方案，帮助酿酒爱好者们有效地制作出口感浓郁、口感醇厚的葡萄酒。

1. 葡萄酒酿酒设备的基本需求要制作出优质的葡萄酒，酿酒设备需要满足以下几个基本需求：•葡萄压榨设备：用于将葡萄果实压榨出汁液。

•发酵设备：用于将葡萄汁液发酵成酒。

•贮存设备：用于储存和陈化葡萄酒。

•过滤和装瓶设备：用于过滤葡萄酒，并进行瓶装。

2. 葡萄压榨设备葡萄压榨设备是酿造葡萄酒的第一步，质量好坏对成品酒的口感和品质有着重要的影响。

压榨设备一般分为手动和电动两种类型。

在小规模家庭酿酒中，手动压榨设备更加常见。

可选用的葡萄压榨设备包括：•手动榨汁机：手动操作，通过旋转滚筒使葡萄破碎，并通过离心力将汁液分离出来。

•手提式压榨机：通过手动旋转螺旋桨来压榨葡萄，将汁液分离出来。

•脚踩式压榨机：经典的压榨方式，通过人力踩踏葡萄，将汁液挤压出来。

3. 发酵设备发酵是酿造葡萄酒的关键步骤，发酵设备能够提供一个稳定的温度和湿度环境，促进葡萄汁液中的糖分转化为酒精。

常用的发酵设备有：•发酵桶：发酵桶是简单且常用的发酵设备，可选用不锈钢或塑料材质，具备良好的密封性和耐腐蚀性。

•发酵箱：发酵箱可提供更加稳定的温度和湿度环境，适合控制发酵过程中的温度和湿度。

•恒温发酵器：恒温发酵器能够精确控制发酵过程中的温度，使得发酵过程更加稳定。

4. 贮存设备贮存设备用于储存和陈化葡萄酒，对酒的品质有着重要的影响。

以下是一些常见的贮存设备：•木桶：木桶是最古老的葡萄酒贮存容器之一，能够为酒提供微氧化作用，使其更加丰富复杂。

•不锈钢桶：不锈钢桶具备良好的密封性和耐腐蚀性，适合储存大批量的葡萄酒。

•玻璃瓶：玻璃瓶是传统的葡萄酒贮存容器，适合小规模贮存和品鉴。

5. 过滤和装瓶设备过滤和装瓶是酿造葡萄酒的最后一步，能够去除杂质并使酒更清澈透明。

第5章过滤及离心设备过滤离心设备的概念利用多孔介质或离心力对葡萄酒悬浮液中固体颗粒（沉淀、杂质）进行分离使葡萄酒清澈透明的设备。

助滤剂助滤剂：为了提高过滤速度，在过滤前预涂在滤布上或添加于滤浆中的物质。

它的表面有吸附胶体的能力，且颗粒细小坚硬不可压缩、能起到防止滤孔堵塞的作用。

应用：一般限于滤液有价值而滤渣无用的场合。

葡萄酒行业常用的助滤剂：硅藻土，纤维素，硅藻土+纤维素。

过滤离心设备的类型根据过滤推动力的不同可分为：重力过滤机：利用滤浆自身的压头。

加压过滤机：在滤浆表面施加压力。

真空过滤机：在过滤介质的另一侧抽真空。

离心过滤机：利用离心力的分离作用。

葡萄酒生产中常见的过滤离心设备Ø板框式硅藻土过滤机Ø水平圆盘式硅藻土过滤机Ø板框式纸板过滤机Ø真空过滤机Ø膜过滤机Ø离心分离机§1 板框式硅藻土过滤机板框式硅藻土过滤机是应用比较普遍的过滤机。

采用的过滤介质为织物，过滤中需添加助滤剂，常用的助滤剂是硅藻土。

防止滤框与滤板接触面间的泄漏。

板框排列图及滤布v在止推板与压紧板之间依次交替排列着滤框和滤板，滤框与滤板之间夹着滤布。

•BuKBu Bu BuB K B K B K B K滤框滤布滤板空的，滤板两侧表。

右上角均有一这些小孔便通道。

此外，滤与该小孔相连的通导入框内。

板；滤内形成滤饼沟槽向下流角的旋塞排块滤板出(暗流式)不可能滤出情气接触，较作过滤操作v助滤剂预涂层敷设v过滤v排渣及清洗4123匀。

用泵将混合液泵入过滤机，混合液经过过滤机后再流回循环桶。

循环过程中助滤剂逐渐沉积于滤布表面，形成预涂层，直至流出的酒液清澈时止。

预涂层敷设v预涂层厚度一般2mm左右，助滤剂用量与过滤介质及助滤剂的粒度有关，硅藻土用量一般为每平方米过滤面积0.5-0.7kg。

v预涂时，循环酒液的用量一般为过滤机容积的1.3倍。

v预涂时的操作压力约为lbar左右，时间约为20-30分钟。

果酒实验方案引言果酒是一种利用水果发酵而制成的酒类饮品。

它以其独特的风味和健康的特点受到越来越多人的喜爱。

制作果酒可以充分利用水果的营养价值，不仅具有饮用价值，还具有一定的滋补功能。

本文将介绍一个简单的果酒制作实验方案，供对果酒制作感兴趣的读者参考。

材料和设备材料•500克新鲜水果（如葡萄、苹果、梨等）•500克白砂糖•具有酒精发酵活性的酵母（如干酵母）•适量清水设备•1个玻璃发酵罐•1个气锁•1个漏斗•1个滤网•1个玻璃瓶（用于储存果酒）实验步骤1.将水果洗净并剥皮去核，然后放入玻璃发酵罐中。

2.用搅拌器或擀面杖将水果压烂，使果肉均匀粉碎。

3.倒入适量的白砂糖，一般情况下，砂糖的用量为水果重量的一半。

你也可以根据个人口味适量调整砂糖的用量。

4.在玻璃发酵罐中加入清水，水的用量一般为水果重量的一倍。

注意不要加得过多，以免稀释果酒的浓度。

5.取出适量的酵母，按照酵母包装上的说明将酵母激活后，加入玻璃发酵罐中。

6.使用漏斗将玻璃发酵罐口封严，并将漏斗连接到气锁上。

将气锁插入玻璃发酵罐上的孔中。

7.把玻璃发酵罐放置在阴凉通风的地方，让其发酵。

一般情况下，发酵时间为7到30天。

可以通过气锁的冒泡情况来判断发酵的进度。

当气锁停止冒泡时，发酵过程即结束。

8.发酵结束后，取出罐中的果酒。

使用滤网过滤掉固体残渣。

9.将过滤后的果酒倒入玻璃瓶中，密封保存。

注意事项•在实验中使用干净的材料和设备，以避免杂质的污染。

•在果酒发酵过程中，要保持发酵罐的封闭，以防止细菌的侵入。

•发酵过程中，要注意观察气锁的冒泡情况，及时判断发酵的进度。

•新手制作果酒的话，最好选择耐酒精度低的干酵母。

•存放果酒的玻璃瓶要密封良好，放置在阴凉干燥的地方，避免阳光直射。

•初次制作果酒可能会出现不理想的结果，需要不断尝试和调整。

实践是最好的老师，多次实验才能制作出口感和品质都令人满意的果酒。

结论本文介绍了一个简单的果酒制作实验方案。

通过这个实验方案，读者可以轻松制作出自己喜欢的果酒，享受独特的风味和健康的特点。

PHF Demi HousingsSpecifically designed for liquid and gas filtration applications in the food and beverage industry.PED 2014/68/EU, ATEX 2014/34/EU and food grade EC1935/2004 compliance.Demi housing with Z-Style (116) cartridge location.Mirror polished finish.ApplicationsThe PHF filter housing range is specifically designed for low flow rate liquid and gas applications in: Beer WineBottled Water DairySuitable for use with PED Group 1 and 2 liquids and gas.AvailabilityThe PHF filter housing range is available in a single round, demi format. These housings will accept Parker’s full range of Z-Style (116) liquid and gas filter cartridges of nominal lengths 2.5” and 5”.MaterialsAISI 316L grade stainless steel is used for all wetted parts assuring corrosion resistance and durability.Surface FinishThe PHF range comes as standard with an internal surface finish that is mechanically polished to <0.8µm Ra (BSP model) or <0.4µm Ra (Tri-Clamp model). External surface finish is a mechanical mirror polish.ConnectionThe PHF housing range is available with BSPF or Tri-Clamp inlet and outlet connection.CertificationEach filter housing is supplied as standard with a manufacturer’s report test certificate and user manual.DirectivesParker filter housings are manufactured in accordance with European Directives: PED 2014/68/EU & ATEX 2014/34/EU.18Materials (wetted surfaces): 316L Stainless SteelHousing Closure: Clamp (PED Group 2) / Double Bolted Clamp (PED Group 1)Number of Cartridges: 01Cartridge Height: 2.5 “ & 5”Cartridge Location: Z-Style (116)Internal Surface: BSP Model: Mechanical Polished <0.8µm Ra TC Model: Mechanical Polished <0.4µm Ra External Surface: Mechanical Mirror PolishDesign Conditions: FV to 10 Bar @ -20 to 150°C (-14 to 145 psi @ -4 to 302°F)Ordering InformationTechnical DataAccessoriesParker Hannifin Manufacturing Ltd, Bioscience Filtration EMEA Durham Road · Birtley · Co. Durham · DH3 2SF · United Kingdombioscience.emea@parker .comFor steam, select EPDM or FEP enc Silicone seal material For further information refer to drawing 179502686.A I R / G A S A N D L I Q U I D F I L T E R H O U S I N G S Part Code Part Number DescriptionXPGSS03AL16395090740 – 10 Bar pressure gauge, c/w manual ball valve with nipple XVASS03AL 639509076Ball valve, BSPM ¼” c/w hose adaptorXVASS04AL3639509083Sanitary drain valve, 0.5” Tri-Clamp to Hosebarb c/w clamp and seal XVASS04AL4639509084Sanitary drain valve, 0.5” Tri-Clamp to Staubli RBE03 c/w clamp and seal XVASS04AL5639509085Sanitary drain valve, 0.5” Tri-Clamp to Rectus 21 c/w clamp and sealREV 2Material Certificates 3.1 (609500552) Roughness Certificate 3.1 (609500345) Weld Procedure Book (609500339) Weld Qualification Book (609500340)Further DocumentationAvailable at extra cost, to be requested at time of order.19CodeCartridge HeightA 5” (125mm)B 2.5” (63.5mm)Code Seal Material S Silicone E EPDM V VitonPFEP enc. SiliconeCode Internal Roughness 8RA<0.8µm (3)4RA<0.4µm (4)PHF J01M(1) Can be used only for PED fluid group 2 (not dangerous)(2) Required for PED fluid group 1 (dangerous)(3) Available only for BSP version (4) Available only for Clamp versionCodeClosureC Standard Clamp (1)B Single Bolted Clamp (1)HDouble Bolted Clamp (2)CodeInlet & Outlet ConnectionB005BSP Female 1/2”T010Clamp ASME BPE 1”Code Drain & Vent Connection 77BSP Female ¼”88BSP Female 1/4” + Plug 99Clamp ASME BPE 0.5” (4)。

果酒和果醋都是采用发酵工艺生产出来的，原液中含有很多固性蛋白、果胶、淀粉、植物纤维、大分子色素、细菌、酵母等杂质成分。

这些杂质呈半溶解状或以大分子形式存在，传统过滤方式，如硅藻土、板框过滤等不能彻底的截留杂质，虽然短时间内看不见沉淀，能达到暂时的澄清，但光泽度不好，在一定时间内，由于电荷、温度等的作用，这些杂质会再次聚合起来，形成眼睛能看得见的杂质，又将造成滤液浑浊或沉淀，这就成了我们称之为：‘二次沉淀现象’。

果醋超滤过滤前后对比图果酒果醋超滤膜过滤设备的出现解决了这些问题，该设备主要利用高分子膜材料的选择筛分原理，一次性将这些大分子杂质彻底截留，并通过错流式运行工艺，使杂质不易堵塞在膜表面，而有效成分随滤液透过膜表层，实现果酒果醋分离澄清的效果，同时还解决了过滤堵塞问题。

果酒果醋超滤膜过滤工艺：选果-粉碎-发酵-板框/硅藻土-储罐-果酒果醋超滤膜过滤-中转罐-灭菌-灌装-成品→果酒果醋超滤膜过滤优势：（1）超滤膜孔径，对杂质分离彻底，滤液澄清透光度高；（2）料液以错流式运行方式，无需添加助滤剂，即可解决污染堵塞（3）纯物理过程，无化学反应，不改变酒体口感；（4）常温运行，不破坏影响风味；（5）先进的模块化设计，过滤材料更换方便，操作简单；（6）久置不反浑，无“二次沉淀”产生；技术参数：膜面积：0-1000㎡处理量：0.2-50T/H压力：0-0.15MP温度：0-45℃PH：2-12果酒果醋超滤膜过滤典型应用：（1）果酒澄清除杂超滤类：葡萄酒、枇杷酒、青梅酒、樱桃酒、生姜酒、杨梅酒、刺梨酒、苹果酒、柿子酒、山楂酒、木瓜酒、荔枝酒、橄榄酒、猕猴桃酒、蓝莓酒、茶酒等果类发酵酒和配制酒（2）果醋澄清除杂超滤类：苹果醋、柿子醋、桑葚醋、刺梨醋、山楂醋、柿子醋、枣醋、木瓜醋、蓝莓醋、蒜醋等果汁类发酵醋。

以上就是成都和诚过滤技术有限公司为大家介绍的关于果酒果醋澄清膜过滤设备的过滤工艺、技术参数、优势以及应用范围的相关内容，希望对大家有所帮助！。

葡萄酒生产过滤作业指导书
1、将硅藻土过滤机、酒泵、管道、清酒罐按清洗杀菌作业指导书进行清洗、杀菌，控净余水后再用。

2、预涂硅藻土：将要过滤的酒泵入过滤机添加桶，开启产品泵过滤机充满酒液后，向添加桶添加适量的纤维素，开启添加泵，待纤维素基本被吸附到滤盘上后添加硅藻土，硅藻土的添加方法是，先加粗藻土后加细藻土，控制调节添加泵，控制硅藻土添加量，通过视镜观察滤液的透明度。

3、正常过滤：待硅藻土预涂饼形成，酒体澄清透明后，向添加桶中加入适量硅藻土，调节添加泵，控制硅藻土添加量，再轻轻开启滤往清酒罐的阀门，保持滤后的酒澄清透明，同时开启酒泵将待滤酒液泵入添加桶，调节流量保持过滤速度和泵酒速度相等，进行正常过滤。

4、终过滤：待滤酒液快结束时，将添加桶内的酒液
吸空，关闭添加泵，使酒液在过滤机内循环，通过视镜观察到酒液澄清透明后，打开产品泵，等滤室内无液体时，关闭产品泵，过滤结束。

5、过滤结束后，收集过滤机，管道内残酒单独存放。

6、清洗过滤机：①打开滤室下部卸渣门，打开振动器，将滤盘上的硅藻土排掉；②打开进水阀门，开启产品泵，调节喷头控制杆清洗滤室内壁；③清洗管道和阀门。

7、用清水清洗酒泵、输酒管道，控净余水后在车间指定位置摆放整齐。

8、工作结束，打扫工作场地卫生。

9、认真填写工作记录，做到记录清晰完整。

SterileWine FiltrationFiltrationProductsApplication BriefHow does the wine get into the bottle in a stable and safe way?In wine production, bottling isconsidered to be particularly crucial for achieving the highest quality and cost-effectiveness. This is because it not only includes the final quality assurance step, but also determines the quantity of wine that will be sold. In order to meet the high market demands in terms of safety andservice life, the filtration process must operate seamlessly.Membrane filter cartridges are often used for quality assurance in bottling filtration. Also known as "police filters," they ensure that microorganisms harmful to wine, such as yeasts and bacteria, are retained before the wine is bottled. However, clogged or damaged membrane filter cartridges can lead to production downtime and thus to loss of revenue.To avoid this, two aspects are particu-larly essential in filter cartridge man-age m ent. First is correct pre-filtration, which prevents the membrane filter cartridges from early clogging.Secondly, regular regeneration and sterilization so that they can be safely re-used.During sterilization, microorganisms deposited on the surface of the membranes and all other product-contacting parts of the filtration system are eliminated. Thus, sterili-zation contributes significantly to the microbiological stability of the wine and the economy of the entire filtration process.Steam sterilization is the most effi-cient method of eliminating micro-organisms. In the SIP (sterili z ation in place) process, the complete cartridge housing is sterilized on site with saturated steam without having to remove the filter cartridges.There are a few aspects to consider during steam sterilization to protect the membranes and plastic compo-nents of the filter cartridges from damage due to deformation and other defects.Take advantage of Eaton's expert knowledge for safe and economical filter cartridge management.In SIP cleaning, all parts of the filtration system that come into contact with the product are sterilized.In preparation for steam sterilization, the filtration system is drained and the hot saturated steam ispre-filtered so that it is free of rust, lime and particles.When all valves are opened, the heating phase of the filtration system begins. Temperature andpressure slowly build up due to the incoming saturated steam, completely displacing the condensateas it is discharged at the lowest point on the inlet and outlet sides. At a temperature between221 and 250°F (105 and 121°C), the steam outlet is throttled at all outlet valves and the actualsteam sterilization begins.The membrane filter cartridges and all other product-contacting parts of the filtration system arenow sterilized for 20 to 30 minutes, depending on the temperature. It is important to note that mem-brane filter cartridges are always steamed in the direction of flow and that the maximum differentialpressure of 4.4 psid (0.3 bar) is maintained during sterilization.The filtration system is cooled down gently after steam sterilization to protect the membrane filtercartridges from damage.For this purpose, Eaton recommends allowing oil- and water-free compressed air to flow along thefilter cartridges at a maximum of 14.5 psi (1.0 bar) until a temperature of approx. 140°F (60°C) isreached and then continuing to cool slowly with filtered cold water. Alternatively, rinsing with fil-tered hot water [167 to 176°F (75 to 80°C)] followed by cold water is possible.As the membrane filter cartridges are exposed to high temperature fluctuations during sterilization,their integrity must be ensured by an integrity test after each sterilization cycle.What Matters in Steam Sterilization?Tips to protect filter cartridgesfrom damage and defects:• D o not clamp filter cartridgestoo tightly in the filter housingvia the counter plate.• O bserve the manufacturer's instructionson maximum temperatures, pressuredifferences and times.• C ool the filter cartridges gentlywith filtered compressed air.BECO ControlMini integritytest unitChecking integrity ofmembrane filter cartridgesBECO MAX2integritytest unitGentlecooldownoffiltrationsystemIntegrity testFor more information on proper filter cartridge management, refer to Eaton’s Filter Cartridge Manual.Compressedair filtrationWaterfiltrationBECO®MEMBRAN H Airmembrane filtercartridgesBECO PROTECTor BECOMEMBRAN PSfilter cartridgesFiltration of service mediaOptimumsteam temperature:221–250°F (105–121°C)Max. differential pressure:4.4 psid (0.3 bar)Duration:20–30 minutesSterilization of membrane filtercartridges and systemSteam sterilizationBECOPROTECT®KMdepth filtercartridgesSteamfiltrationFiltration of service mediaRemoval of particlesRemoval of particlesand microorganismsFinalwinefiltrationActive membrane protection Active membrane protectionMaximum process safety Maximum process safetyStep 4Step 3Step 2Step 1For more information, pleaseemail us at********************or visit /filtration© 2023 Eaton. All rights reserved. All trademarksand registered trademarks are the property of theirrespective owners. All information and recommenda-tions appearing in this brochure concerning the use ofproducts described herein are based on tests believedto be reliable. However, it is the user’s responsibilityto determine the suitability for his own use of suchproducts. Since the actual use by others is beyond ourcontrol, no guarantee, expressed or implied, is madeby Eaton as to the effects of such use or the resultsto be obtained. Eaton assumes no liability arising outof the use by others of such products. Nor is the infor-mation herein to be construed as absolutely complete,since additional information may be necessary ordesirable when particular or exceptional conditions orcircumstances exist or because of applicable laws orgovernment regulations.North America44 Apple StreetTinton Falls, NJ 07724Toll Free: 800 656-3344(North America only)Tel: +1 732 212-4700Europe/Africa/Middle EastAuf der Heide 253947 Nettersheim, GermanyTel: +49 2486 809-0Friedensstraße 4168804 Altlußheim, GermanyTel: +49 6205 2094-0An den Nahewiesen 2455450 Langenlonsheim, GermanyTel: +49 6704 204-0Greater ChinaNo. 7, Lane 280,Linhong RoadChangning District, 200335Shanghai, P.R. ChinaTel: +86 21 2899-3687Asia-Pacific100G Pasir Panjang Road#07-08 Interlocal CentreSingapore 118523Tel: +65 6825-1620US03-2023。

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