Fermentation cherry wine production equipment with an annual output of 200 tons of strawberry wine fermentation tank filling production line equipment

Description :

　　OneIntroduction to Wenzhou Kexin Fruit Wine Filling Production Line:

　　Wenzhou Kexin Light Industry Machinery Co., Ltd. has been committed to the research and development, production, and sales of enzyme production line equipment, beverage equipment, fruit and vegetable processing equipment, fruit wine production line equipment, and soy milk production line equipment; And provide turnkey engineering services for production lines such as beverages, fruit wine, enzymes, fruit and vegetable juices, wine, yellow wine, fermentation engineering, etc. (including processing technology design, normal design planning, installation and commissioning, technical training).

　　IIWhat is fruit wine:

　　Fruit wine is a type of alcohol made by fermenting the sugar content of fruits themselves with yeast, which contains the flavor of fruits and alcohol. Therefore, folk families often brew some fruit wine to drink. Such as plum wine, grape wine, bayberry wine, peach wine, and so on. Because these fruits have some yeast on their skin and some sucrose added, they can still have some fermentation without the need for additional yeast. However, traditional folk methods of making wine are often time-consuming and prone to contamination. So adding some active yeast is an ideal method for quickly brewing fruit wine.

　　IIIFruits suitable for making fruit wine:

　　Any fruit can be used to make fruit wine. But peaches, bayberries, oranges, grapes, blueberries, red dates, cherries, lychees, peaches, persimmons, strawberries, etc. are more ideal. When selecting, it is required to achieve full maturity, high sugar content in the juice, no mold or deterioration, and no pests and diseases.

　　4 Deep processing of fruitsClassification of fruit wine:

　　1. Fermented fruit wine

　　Made by fermenting fruit juice or pulp with alcohol, such as wine, apple cider, and peach wine. According to the degree of fermentation, it is divided into fully fermented fruit wine and semi fermented fruit wine.

　　Semi fermented fruit wine: partially fermented sugar in fruit juice or pulp.

　　Fully fermented fruit wine: All sugars in fruit juice or pulp are fermented, with a residual sugar content of less than 1%.

　　2. Distilled fruit wine

　　The wine, such as brandy and fruit Baijiu, is obtained by distillation after alcoholic fermentation of fruit.

　　3. Prepare fruit wine

　　The fruit or peel, flowers, etc. are soaked in alcohol or Baijiu for dew, or mixed with fruit juice, sugar, essence, pigment and other food additives.

　　4. Sparkling fruit wine

　　Fruit wine containing carbon dioxide. Champagne and sparkling wine belong to this category

　　Fiveannual productiononeProcess flow of 00 ton fruit wine production line:

　　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

　　VIOverview of the complete set of fruit wine production and processing equipment technology:

　　1. Pre fermentation treatment: Pre treatment includes fruit sorting, crushing, pressing, juice clarification, juice improvement, etc. Crushing and removing stems: Crushing requires each seed to 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. There are double roll crushers, drum shaped scraper crushers, centrifugal crushers, hammer crushers, etc.

　　2. Separation of slag juice: The juice that flows out without pressure after crushing is called self flowing juice, and the juice that flows out after pressure is called 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 each time to extract as much juice as possible from the flesh. If the quality is slightly poor, it should be brewed separately or combined with the free flowing juice. Loosen the residue, add water or no water, and use it for a second press. 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.

　　3. Clarification of fruit juice: Some insoluble substances in pressed juice can have adverse effects during fermentation, bringing mixed flavors to the wine. Moreover, 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. The clarification method can refer to the clarification of fruit juice.

　　4. 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. The use of sulfur dioxide includes gas sulfur dioxide and sulfite. The former can be directly introduced through pipelines, while the latter needs to be dissolved in water before being added. The concentration of sulfur dioxide in the fermentation substrate is 60-100mg/L. In addition, the following factors need to be considered: when the sugar content of the raw material is high, the chance of sulfur dioxide binding increases, and the dosage slightly increases; When the acid content of the raw material is high, the active sulfur dioxide content is high, and the dosage is slightly reduced; High temperature, easily bound and volatile, slightly reduced dosage; The higher and more diverse the microbial content and activity, the higher the dosage; Severe mold growth and increased dosage.

　　5. Adjustment of fruit juice: ① Adjustment of sugar: Brewing wine with an alcohol content of 10% -12%, the sugar content of the fruit juice needs to be 17-20 ° Bx. If the sugar content does not meet the requirements, sugar needs to be added. Sucrose or concentrated juice is commonly used in actual processing. ② Acid adjustment: Acid can inhibit bacterial reproduction and facilitate smooth fermentation; Make red wine have a vivid color; Make the wine taste refreshing and have a soft texture; Generate esters with alcohols to enhance the aroma of the wine; Enhance the storage and stability of wine. Dry wine is easy to reach 0.6% -0.8%, sweet wine is 0.8% -1%. Generally, when the pH is greater than 3.6 or the titratable acid is lower than 0.65%, acid should be added to the juice.

　　6. Alcohol fermentation:

　　① Preparation of yeast starter: Yeast starter is added to the fermented mash after expansion cultivation. It needs to be expanded three times before production can be added, which are called primary culture (test tube or triangular bottle culture), secondary culture, tertiary culture, and then cultured in yeast barrels.

　　② Fermentation equipment: Fermentation equipment should be able to control temperature, easy to wash and discharge, and have good ventilation. Before use, it should be cleaned and fumigated with SO2 or formaldehyde for disinfection. Fermentation containers can also be used for both fermentation and storage of wine, requiring no leakage, being able to be sealed, and not reacting chemically with the wine. There are fermentation barrels, fermentation tanks, as well as specialized fermentation equipment such as rotary fermentation tanks, automatic continuous circulation fermentation tanks, etc.

　　7. Filtration, sterilization, bottling: Filtration includes diatomaceous earth filtration, thin plate filtration, microporous membrane filtration, etc. Fruit wine is commonly packaged in glass bottles. When bottling, soak the empty bottle in 2-4% alkaline solution at a temperature above 50 ℃, clean it thoroughly, drain the water, and sterilize it. Fruit wine can be pasteurized before hot or cold bottling. Fruit wine with low alcohol content should also be sterilized after bottling.

　　7Wenzhou Kexin Company's after-sales service commitment:

　　1. Our company provides a quality assurance for the entire product for a period of 12 months from the date of shipment from the factory.

　　During the warranty period, our company is responsible for free replacement and repair of damaged parts caused by material or processing defects and malfunctions of the product under normal customer use.

　　3. The prerequisite for users to obtain quality assurance is to correctly install, use, and maintain the product according to the user manual. Incorrect use of the product, lack of maintenance, unauthorized disassembly, modification, or self repair are not covered by this quality assurance.

　　4. Inappropriate usage environments such as high or low voltage and ambient temperature will affect the performance and lifespan of the equipment, leading to the failure of this quality assurance.

　　5. For customers who fail to fulfill their payment obligations as stipulated in the contract, this guarantee is invalid and cannot be restored.

　　6. Maintenance requests must be submitted within the warranty period, and applications submitted after the deadline will not be accepted.

　　7. Lubricating oil, vacuum oil, air filter elements, etc. in oil pumps and vacuum pumps are consumables and are not covered by the warranty.

　　8Projects that Wenzhou Kexin Light Industry Machinery Co., Ltd. can undertake:

　　1. Complete production line for hot filled beverages ranging from 2000 bottles to 36000 bottles per hour

　　2. Production line for 2000 bottles per hour -36000 bottles of mineral water and purified water

　　3. 2000 bottles per hour -36000 bottles of carbonated beverage production line

　　4. Production line for drinking water in 3-gallon and 5-gallon barrels, ranging from 100 to 1500 barrels per hour

　　5. 2000 cans per hour -36000 cans of canned beverage production line (plant protein beverage, tea beverage, functional health beverage, canned beer production line)

　　6. Production line for 2000-36000 bottles of dairy beverages per hour (milk production line, yogurt production line, fresh milk production line, pasteurized milk production line)

　　7. 2000 bottles per hour -36000 bottles carbonated beverage production line (glass bottle carbonated beverage production line, PET carbonated beverage production line, soda can carbonated beverage production line)

　　8. 2000 bottles per hour -36000 bottles of alcohol production line (beer production line (glass bottles, cans), Baijiu production line, rice wine production line, medicinal wine production line, wine production line, health wine production line, etc.)

　　9. Various water treatment equipment RO reverse osmosis UF ultrafiltration equipment

　　10. Various beverage equipment such as mixing tanks, hot and cold tanks, sandwich pots, fermentation tanks, mixing tanks, bottle filling and sealing machines, heat shrink packaging machines, labeling machines, sterilization pots, sterilization machines, etc.

　　11. Plate and tube UHT devices, CIP systems.

　　12. Turnkey project for the entire factory.

　　Representative production line projects of the company include fruit and vegetable enzyme production line, fruit wine production line, complete set of equipment for deep processing of fruits and vegetables, beverage production line, fruit vinegar production line, wine production line, soy milk production line and other biological fermentation system projects. The company has applied for multiple technical patent protections, such as enzyme fermentation tanks, fruit and vegetable fermentation tanks, etc., marking a breakthrough in the development of products with independent intellectual property rights in the field of biological fermentation in China.

　　Kexin Enterprise's technology and high-tech equipment are the guarantee for us to provide high-quality products. Whether you are looking for equipment for biological enzymes, fruit wine production, deep processing of fruits and vegetables, or worrying about a complete engineering project, please trust us: we have high-quality products, facilities, and engineering teams waiting for you. Let's discuss, make decisions, and progress together! Kexin Enterprise provides turnkey engineering services for production lines of enzymes, beverages, fruit wine, fruit and vegetable juice, wine, soy milk, fruit vinegar, fermentation engineering, etc., including workshop planning, process design, technical guidance, equipment supply, installation and commissioning, technical training, and after-sales service.

AfterSalesService :

• Fermentation cherry wine production equipment