Fruit wine production line equipment for the production of fruit wine methods and applicable ways

 Fruit wine production line equipment set washing, filling, sealing in one, applicable to a variety of pure water, mineral water, fruit juice drinks, tea drinks filling production. After simple adjustment of some parts, the machine can also be used for pure water, mineral water filling production. Adopting the technology of microgravity negative pressure filling, filling is more rapid, stable and accurate, the equipment is equipped with perfect reflux system, which can avoid the secondary pollution and oxidation of drinks, and can meet the technical requirements of hot filling below 95 ° C, cIP cleaning system is equipped, which can clean the liquid cylinder, pipeline and other places where the liquid contact; man-machine interface touch screen control, PLC computer control, inverter control and other advanced technology.

Production method of fruit wine production line equipment

1. Raw Material: Harvest when the fruit is ripe and high in sugar content. Apple spirit can also be made from the residual fruits. Clean: rinse with clean water to remove impurities. Mash: mash mechanically or by hand to facilitate juicing. 4. Juicer: use a press for juicing, or use a wood press or cloth bag instead. Juice yield is generally 56-60% . 5, into the tank: clean the tank wall with water, and then pour apple juice, leaving about 20% above the gap, evenly filled. Each 100 kg of juice to add 8-10 grams of double yellow oxygen to inhibit the yeast harmful activities of other miscellaneous bacteria. 6, fermentation: generally adopt“Natural fermentation”, that is, the use of yeast attached to the surface of the apple skin for fermentation. Fermentation time depends on the fruit juice sugar, temperature and yeast and other conditions, generally takes 4-10 days. When the liquid temperature reaches 28-30 ° C, the fermentation time is fast. After a few hours or so, the rustle of mulberry leaves can be heard, and the surface of the juice becomes frothy. At this time, the yeast has turned the sugar into alcohol, it also releases carbon dioxide. If the delay does not occur, may be due to the juice yeast too little or lack of air, or low temperature, should be timely added fermenting vigorous juice, or turn the tank, or appropriate heating. 7. Determination: after the fermentation peak, the liquid temperature drops gradually, the sound is also silent, the bubbles are few, the sweet taste becomes light, the wine taste increases, when the sugar content is near zero, it proves that the main fermentation stage is basically over. 8, preparation: apple fruit sugar generally not more than 15 degrees, so can only make 9 degrees below wine, and ordinary wine only in 14-16 degrees wine to easy preservation. So now most of the end of the main fermentation immediately add edible alcohol, alcohol to 14-16 degrees or more. 9, storage: will wine into small wine jars, sealed storage. 10、 bottling: filter the stored liquor, put it into a sterilized glass bottle and sterilize it in 70 ° C hot water for 10-15 minutes.