Basic Info.
Composition
Fruit Wine Production Line
Processing Material
Natural Ingredients
Process
Fruit Wine Production Line
Transport Package
Wooden Case
Specification
according to customer′s requirements
Origin
Zhejiang, China (Mainland)
Product Description
1. Overview of Fruit Wine Production LineFruit wine is a kind of alcoholic beverage containing fruit ingredients. Of course, there are many fruits that can be processed, brewed and blended, and processed according to the production process, so that fruit wine can play its nutritional and health care role.Generally, according to the season, China produces many different kinds of plant fruits with different nutrition, such as strawberry and bayberry in spring, peach, cherry and pitaya in summer, pomegranate and apple in autumn, orange and jujube in winter.Because fruit wine is not only a beverage prepared by fruit juice, because of its different production processes, such as fermentation to biomass transformation, it has more nutrient components and nutrient elements are more conducive to absorption.At present, there are many kinds of fruit wine on the market, such as medlar wine, mulberry wine, pomegranate wine, kiwifruit wine, Schisandra wine and so on.Fruit wine is fermented by yeast to alcoholic liquor, which contains fruit flavor and alcohol. Through yeast fermentation, modern engineering control, effective and reasonable production technology and production equipment, delicious fruit wine with different nutritional value can be produced.2. Material Selection of Fruit WineThe selection of raw materials for fruit wine is one of the factors to ensure the quality of fruit wine products. It will directly affect the sensory characteristics of fruit wine after brewing.At present, kiwifruit, bayberry, orange, grape, litchi, honey peach, straw plum are more ideal in the market. When choosing the fruit, the maturity should be fully ripe, the sugar content of the fruit juice should be high, and there should be no mildew, spoilage and pests.3. Brewing Technology of Fruit Wine Production Line3.1 Process of Fruit Wine Brewing:Fresh fruit→Sorting→Crushing and removing stalks→Pulp→Separation and extraction→precipitate→Clear juice→ fermentation→Transfer material→Liquor storage→filter→Cold treament→Deployment→filter→finished product3.2 Brief Introduction to Processing Equipment and Technology of Fruit Wine Production Line:3.2.1 Pre-fermentation treatment: sorting, crushing, pressing, clarification of juice, improvement of juice, etc.Crushing and stem removal: Crushing requires that every seed be broken, but the seed and stem should not be broken. Otherwise, oil esters, glycosides and some substances in the seed and stem will increase the bitterness of wine. The crushed pulp immediately separates the pulp from the fruit stalk to prevent the dissolution of grass and bitter substances in the fruit stalk.The equipment includes twin-roll crusher, drum scraper crusher, centrifugal crusher, hammer crusher and so on.Separation of residue juice: self-flowing juice and pressed juice. Self-flowing juice is of good quality, and it is suitable to produce high-quality wine by fermentation alone. Pressing is carried out twice. The first step is gradually pressurized to extract juice from the pulp as far as possible. The quality of juice is slightly poor. It should be brewed separately or combined with flowing juice. If the residue is loose, added water or not, it can be used for the second pressing. The juice has heavy impurities and low quality. It is suitable for distilled liquor or other purposes.The equipment is usually a continuous screw press.Clarification of fruit juice: Some insoluble substances will produce bad effects in fermentation and bring impurities to wine. Moreover, fruit wine made from clarified juice has high colloid stability, is not sensitive to oxygen, light wine color, low iron content, stable aroma and refreshing wine quality.Sulfur dioxide treatment: Sulfur dioxide in fruit wine has the functions of sterilization, clarification, antioxidant, acidification, dissolution of pigments and tannins, reduction, and flavor improvement.3.2.2 Juice fermentationMaterial proportion adjustment before fermentation, utilizing fermentation process and product synthesis The preparation of sake mothers: According to fermentation technology, excellent strains were produced by original culture and multi-stage expansion. Fermentation equipment: Fermentation equipment is the stainless steel fermentation tank which we often choose. Fermentation tank has sandwich layer and temperature control function. The design includes raw material input port, inoculation port, cleaning port, juice outlet, etc. Cleaning and disinfection should be carried out before each fermentation.Fermentation is divided into pre-fermentation and post-fermentation. When the main fermentation, the juice is put into the container, and the volume of the container is 4/5. Then 3% - 5% yeast is added. The fermentation temperature is controlled at 20-28ºC. The fermentation time varies with the activity of yeast and fermentation temperature, generally about 3-12 days. The main fermentation ended when the residual sugar was below 0.4%. After fermentation, the liquor container should be sealed and moved to the kiln, and placed at 12-28ºC for about one month. Clarification should be carried out after fermentation, and the method of clarification is the same as that of fruit juice.3.3 Finished product allocationThe blending of fruit wine mainly includes blending and adjustment. According to the requirements of different kinds and flavors, colours, nutrients and nutritional tables, the sugar content, acidity and alcohol content were adjusted to reach the qualified product liquor.3.4 Filtration, sterilization and bottling: Filling after mixing should be filtered before filling. Alcohols are usually filtered by diatomite filtration and microporous filtration. Bottling usually sterilizes, cleans and dries bottled packaging. The sterile fruit wine was packed separately under sterile condition. It is also packed and stored for shipment. Low alcohol fruit wine should also be sterilized after bottling.4. Nutritional Value of Fruit WineThe special nutritional components of fruit wine and its health effects on human body are specially given a certain culture of fruit wine. There are many cultures of fruit wine, and people have formed many standards when they choose to buy and taste it. Its rich vitamins and amino acids make its nutritional value well known. Especially through the special fermentation process, the nutrient components of fruit wine are more conducive to absorption, in a real sense, the fruit of fruit wine cannot be replaced.
Address:
Unit 3, Building 21, 4th District, Xiawang Village, Yiwu City, Jinhua, Zhejiang, China
Business Type:
Manufacturer/Factory, Trading Company
Business Range:
Industrial Equipment & Components, Manufacturing & Processing Machinery
Management System Certification:
ISO 9001, ISO 9000
Company Introduction:
Our company offers variety of products which can meetyour multifarious demands. We adhere to the management principles of " Qualityfirst, customer first and credit-based" Since theestablishment of the company and always do our best to satisfy potential needsof our customers. Our company is sincerely willing to cooperate withenterprises from all over the world in order to realize a win-win situationsince the trend of economic globalization has developed with anirresistible force.