Zhongyilong Fruit and Vegetable Enzyme Beverage Production Equipment Yangmei Fruit Wine Production Equipment with Complete Specifications

Description :

　　Fruit and vegetable enzyme beverage production equipment Yangmei fruit wine production equipment

　　Introduction to the production process of fruit wine production line

　　The nutritional value of fruit wine:

　　The special nutritional components and health benefits of fruit wine give it a certain cultural significance. There are many cultures about fruit wine, and people have formed many standards when choosing and tasting it. Its rich vitamins and amino acids required by the human body make its nutritional value well-known. Especially through special fermentation processes, the nutritional components of fruit wine are more easily absorbed, truly playing a role that fruit wine cannot replace.

　　Our company designs and producesFruit wine production equipment，Fruit wine sterilization equipmentProvide turnkey services such as installation, debugging, project proposal consultation, market analysis, product packaging, market promotion, equipment processing, production line debugging, etc. Inquire!

　　Brewing process of fruit wine production line:

　　(1) The process flow of fruit wine brewing:

　　Fresh fruit → Sorting → Crushing and removing stems → Fruit pulp → Separating and extracting juice → Clarifying → Clear juice → Fermentation → Pouring bucket → Storing wine → Filtering → Cold treatment → Mixing → Filtering → Finished product

　　(2) Brief description of processing equipment and technology for fruit wine production line:

　　1. Pre fermentation treatment: sorting, crushing, pressing, clarification of juice, improvement of juice, etc.

　　2. Crushing and removing stems: Crushing requires that each seed be broken, but the seeds and stems cannot be crushed, otherwise the oil esters, glycosides, and some substances in the seeds and stems will increase the bitterness of the wine. Immediately separate the crushed fruit pulp from the stem to prevent the dissolution of grassy and bitter substances from the stem.Jam sterilizer | Juice sterilizer | Fruit wine sterilizer|Henan Zhongyilong MachineryThe equipment includes double roll crushers, drum shaped scraper crushers, centrifugal crushers, hammer crushers, etc.

　　3. Separation of slag juice: self flowing juice, pressed juice. Self flowing juice has good quality and is suitable for separate fermentation to produce wine. Squeezing is carried out in two stages, gradually increasing pressure in each stage to extract as much juice as possible from the fruit flesh. If the quality is slightly poor, it should be brewed separately or combined with self flowing juice. Loosen the residue and use it for secondary pressing with or without water. The pressed juice has a strong odor and low quality, and is suitable for use as distilled liquor or other purposes.

　　The equipment is generally a continuous screw press.

　　4. Clarification of fruit juice: Some insoluble substances can have adverse effects during fermentation, bringing mixed flavors to the wine. In addition, fruit wine made from clarified juice has high colloidal stability, is insensitive to oxygen, has light color, low iron content, stable aroma, and refreshing taste.

　　5. Sulfur dioxide treatment: The functions of sulfur dioxide in fruit wine include sterilization, clarification, antioxidant, acidification, dissolution of pigments and tannins, reduction, and improvement of the flavor of the wine.

　　(2). Juice fermentation:

　　Adjustment of substrate ratio before fermentation, utilizing the fermentation process and product synthesis

　　Preparation of yeast: Following the fermentation process, excellent bacterial strains are produced through primary cultivation and multi-stage expansion cultivation.

　　Fermentation equipment: Fermentation equipment refers to the stainless steel fermentation tank that we often choose. The fermentation tank has a sandwich layer, temperature control function, and is designed with raw material input port, inoculation port, cleaning port, juice outlet, etc. Clean before each fermentation.

　　Fermentation is divided into main (pre) fermentation and post fermentation. During the main fermentation, the juice is poured into a container, with a volume of 4/5 of the container volume. Then, 3% -5% yeast is added, stirred evenly, and the temperature is controlled at 20-28 ℃. The fermentation time varies with the activity of the yeast and the fermentation temperature, usually about 3 to 12 days. The main fermentation ends when the residual sugar drops below 0.4%. Then post fermentation should be carried out, that is, the wine container should be sealed and moved to the wine kiln, and left at 12-28 ℃ for about one month. After fermentation, clarification should be carried out using the same method as fruit juice.

　　(3) Finished product blending

　　The preparation of fruit wine mainly involves blending and adjustment. According to the different types of production, flavors, colors, nutritional components, and requirements of the nutritional table, adjustments are made to sugar content, acidity, alcohol content, etc. to achieve qualified product wine.

　　(4) Filtering, sterilization, and bottling: After blending and filling, the wine should be filtered before filling. Generally, filtering equipment such as diatomaceous earth filtration and microporous filtration are used for alcoholic beverages. When bottling, the bottle packaging is generally sterilized, cleaned, and dried. Pack the sterilized fruit wine in a sterile state. And pack and store for shipment. Low alcohol fruit wine should also be sterilized after bottling.

　　Henan Zhongyilong Mechanical Equipment Co., Ltd. is located in the green mountain and green water ecological county, Biyang County, the sacred land of Pangu. Henan Zhongyilong Mechanical Equipment Co., Ltd. provides turnkey engineering services for food production line, beverage production line, fruit wine production line, daily chemical production line, Baijiu brewing production line, concentration extraction and other biological fermentation system projects, as well as production and manufacturing enterprises of rear packaging equipment. Including workshop planning, process design, technical guidance, equipment supply, installation and commissioning, technical training, pre-sales and after-sales services, we provide post packaging automation solutions for food, beverage, pharmaceutical, electronic products and other post packaging, such as heat shrink film packaging machines, boxing machines, cardboard box wrapping machines, sealing machines, palletizing machines and conveyor systems.

　　The company's products are widely used in industries such as beer, beverages, purified water, mineral water, fruit juice, dairy products, seasonings, etc. The company has 5 engineers, 12 engineers, and over 100 technicians and after-sales personnel. Since its establishment many years ago, based on the actual situation of machinery and equipment in the production process, we have continuously researched and developed, which has won the appreciation of our customers. At the same time, we have accumulated rich industry experience and have successfully cooperated with many foreign enterprises. The equipment runs well and has won unanimous praise from customers. The company has strong technical strength and can develop and customize new products according to customer needs.

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• Fruit and vegetable enzyme beverage production equipment