600t Per Year Pineapple Vinegar Wine Production Line Pineapple Vinegar Making Plant Fruit Vinegar Processing Equipment

• Customization: Available
• After-sales Service: Oversea Service
• Warranty: 12 Months
• Model NO.: GC-600
• Type: Complete Processing
• Voltage: 380V
• Power: 80kw
• Customized: Customized
• Raw Material: SUS304
• Condition: New
• Feature: Automatic
• MOQ: 1 Set
• Transport Package: Wooden Case
• Specification: 300-2000ton/year
• Trademark: ANTLER
• Origin: China
• HS Code: 8438600000
• Production Capacity: 200sets/Year

Product Description

Product Description

Raw material	Fresh fruit			Fruit juice concentrate
End product	Wine			Vinegar
Annual  capacity	100ton	300ton	500ton	1000ton	1500ton	2000ton
Machine Material	SUS304
Voltage	380V 50Hz 3Phase

 

1. Pre-fermentation 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.
2. Juice adjustment: 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.
3. 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.
4. Alcohol fermentation:
   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.
5. 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.
6. 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.

 

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