Using The Software Of ANSYS To Analyze The Temperature Field During The Red Wine Fermentation Process

During the wine fermentation process, higher temperature will make wine fermentation taste and smell worse. The control of the temperature plays an important role on wine quality. Therefore, pick for fermentation temperature distributions research, which helps to the fermentation process of fermentation temperature control. Improve the quality of wine. Improve the quality of wine.Our country wine industrial scale expands gradually, can make fermentation tank inside cooling system design more reasonable and save cooling device, the consumption of energy saving enterprise cost. This article through the use of thermal analysis software ANSYS10.0 to simulate fermentation temperature field and local temperature change Thus for the fermentation process of heat exchanger in place and fermentation tank of refrigeration equipment design provides theory basis.This thesis uses TC - 2008 series multiple under the condition of the greenhouse temperature of 26.1±0.5℃to measure five liters 5 L, measuring different plane and different altitude temperature changes.Red wine temperature distribution experiment measuring conclusion:(1) Temperature rise fastest and specific gravity decline faster during 7-22h.(2) Red wine fermentation temperature is the highest, highest temperature appeared in the liquid surface and the peel during 10-30h. The highest temperature and minimum temperature points reaches 4℃.(3) Along the axis the temperature changes from the liquid to bottle cork temperature decline fast.(4) The radial direction temperature change from axis to wall temperature gradually reduced. Maximum temperature is reached after decreasing speed began to fall, proportion of fermentation the heat of the unit time decreases, temperature began to decline.According to the rules wine fermentation process experiment parameter, using ANSYS software to simulate industrial production of red wine fermentation tankof 5 tons, temperature distributions within the following conclusions: (1) Fermented highest appeared on the border between liquid surface and peel, temperature increase fast. The highest temperature and minimum temperature points reaches 8.808℃.(2) Along the axis the temperature changes from the liquid to bottle cork temperature decline fast. The highest temperature and minimum temperature points reaches 8.677℃.(3) The fermentation temperature decline with the increase of radius. The highest temperature and minimum temperature points reaches 7.487℃.