Product Description
* Fruit vinegar/wine production line
Fruit vinegar is a kind of sour flavoring with rich nutrition and good flavor, which is mainly made of fruit, including pear, hawthorn, mulberry, grape, persimmon, apricot, citrus, kiwi, apple, watermelon, etc., or fruit processing waste, using modern biotechnology. It has both the nutritional and health functions of fruit and vinegar, and is a new type of drink integrating the functions of nutrition, health care and diet therapy.
Raw material treatment:
Pre-treatment includes fruit sorting, crushing, pressing, clarification of juice, and improvement of
juice. Broken, de-stalking:Breaking requires each seed to rupture, but the seeds and fruit stalks cannot be broken, otherwise the
oil esters, glycosides and some substances in the stalks in the seeds will increase the bitterness of the wine.The crushed pulp
immediately separates the pulp from the fruit stems, preventing the grassy taste and bitter substances in the fruit stems from
being dissolved. The crusher has a double roll crusher, a drum scraper, a centrifugal crusher, a hammer crusher and the like.
Juice adjustment:
1 Sugar adjustment: Brewing alcohol with 10%-12% alcohol content, the sugar content of the juice needs 17-20°Bx. If the sugar
content does not meet the requirements, sugar is needed. In actual processing, sucrose or concentrated juice is commonly used.
2 Acid adjustment: acid can inhibit the growth of bacteria, make the fermentation go smoothly; make the red wine bright color;make
the wine taste fresh and soft, and produce ester with alcohol to increase the aroma of the wine; increase the storage and
stability of the wine . Dry wine is easy to be 0.6%-0.8%, sweet wine 0.8%-1%, general pH is greater than 3.6 or titratable acid is
less than 0.65%. Acid should be added to the juice.
Vinegar Fermentation:
1 Preparation of wine master: The wine mother is added to the fermented yeast after the expansion, and the production needs to be expanded three times before it can be added. It is called first-stage culture (test tube or flask culture), secondary culture,tertiary culture, and finally Cultivate in a jug.
2 Fermentation equipment: The fermentation equipment should be able to control temperature, easy to wash, drain, and ventilate well. It should be cleaned before use and fumigation with SO2 or formaldehyde. The fermentation vessel can also be used for both fermentation and storage, requiring no leakage, can be sealed, and does not chemically interact with the liquor. There are fermenters, fermentation tanks, and special fermentation equipment, such as rotary fermenters, automatic continuous cycle
fermenters.
3. Filtration, sterilization, bottling: filtration with diatomaceous earth filtration, thin plate filtration, microporous membrane filtration, and the like. Fruit wine is usually packed in glass bottles. When bottling, empty bottles are immersed in 2-4% lye at a temperature above 50 °C, cleaned, drained and sterilized. Fruit wine can be pasteurized and then bottled or cold-packed. Alcohol with low alcohol content should be sterilized after bottling.
Alcohol fermentation:
1 Preparation of wine master: The wine mother is added to the fermented yeast after the expansion, and the production needs to be expanded three times before it can be added. It is called first-stage culture (test tube or flask culture), secondary culture,tertiary culture, and finally Cultivate in a jug.
2 Fermentation equipment: The fermentation equipment should be able to control temperature, easy to wash, drain, and ventilate well. It should be cleaned before use and fumigation with SO2 or formaldehyde. The fermentation vessel can also be used for both fermentation and storage, requiring no leakage, can be sealed, and does not chemically interact with the liquor. There are fermenters, fermentation tanks, and special fermentation equipment, such as rotary fermenters, automatic continuous cycle
fermenters.
Filtration, sterilization, bottling: filtration with diatomaceous earth filtration, thin plate filtration, microporous membrane
filtration, and the like. Fruit wine is usually packed in glass bottles. When bottling, empty bottles are immersed in 2-4% lye at
a temperature above 50 °C, cleaned, drained and sterilized. Fruit wine can be pasteurized and then bottled or cold-packed. Alcohol
with low alcohol content should be sterilized after bottling.
Product Parameters
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Product Name
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Fruit Wine Vinegar Processing Machine
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Material
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304 Stainless Steel
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Function
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fruit wine vinegar processing
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Capacity
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500-1000kg/h
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Company Profile
Certifications
Packaging & Shipping
FAQ
1. Are you a manufacturer or a trading company?
We are a professional manufacturer of food & beverages processing machine.
2. What's the price of your machines?
Please contact us for further communication, we shall make you an offer.
3. What is the payment terms?
T/T or L/C; by T/T 30% as down payment, 70% by T/T before delivery, 100L/C at sight before shipment.
4. What is the supply scope?
We can provide you with turnkey project for complete dairy,fruit and vegetables processing machine.
Along with project design and basic formula.
5. What is the workshop size required?
The production line can be put in straight line and also can change the direction according to your
factory size. We can design the layout according to your factory size.
6. What's your Warranty time?
Our warranty is 2 years after delivery.
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