Zhongyilong Yangmei Fruit Wine Beverage Equipment Blueberry Fruit Wine Production Line Supply Customization

Description :

　　Zhongyilong Yangmei Fruit Wine Beverage Equipment Blueberry Fruit Wine Production Line Supply Customization

　　Classification and Nutritional Value of Fruit Wine:

　　Fruit wine literally refers to alcoholic beverages containing fruit components. Of course, there are also many fruits that can be processed, brewed, and blended according to production techniques to enhance the nutritional and health benefits of fruit wine. Generally, according to the seasons, China produces a variety of plant fruits with different varieties and nutrients throughout the year. For example, strawberries and bayberries can be found in spring, peaches, cherries, and dragon fruit in summer, pomegranates and apples in autumn, and oranges and dates in winter. At present, there are many types of fruit wine sold in the market, including goji berry wine, mulberry wine, pomegranate wine, peach wine, schisandra wine and many other varieties. Fruit wine is a type of alcohol produced by fermenting the sugar content of fruit itself with yeast, which contains the flavor of fruit and alcohol. Through yeast fermentation, modern engineering control, and effective and reasonable production processes and equipment, delicious fruit wines with different nutritional values can be produced.

　　Fire Dragon Fruit Wine Production LineThe equipment includes: fruit and vegetable cleaning machine, fruit and vegetable crushing and beating machine, raw water tank, raw water pump, quartz sand filter, activated carbon filter machine, dosing device, RO reverse osmosis host, ultraviolet sterilizer, pure water tank, constant temperature sugar tank, stirring and mixing ingredient tank, syrup filter, constant temperature fermentation tank, filter machine, maturation tank, sterilization equipment, disinfection soaking and bottle washing machine, filling and sealing, bottle cap sterilization machine, lamp inspection equipment, drying machine, labeling machine, inkjet printer and other beverage machinery and equipment.

　　(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）Dragon WineBrewing equipment processing equipment process description:

　　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 | Zhejiang Guantai Equipment has 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).Dragon WineBrewing equipment for 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.

　　Dragon WineBrewing equipment and fermentation equipment: Fermentation equipment refers to the stainless steel fermentation tank that we often use. 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.

　　Dragon WineThe essential production equipment for brewing equipment manufacturing enterprises includes: 1. Raw material processing equipment: crushers, presses, and conveying pumps; 2. Fermentation equipment: temperature controlled fermentation tanks; 3. Wine storage equipment: wine storage tanks and conveying pumps; 4. Filtration equipment: diatomaceous earth filter machines, plate and frame filter machines, etc.; 5. Freezing equipment: freezers, insulation tanks, or quick freezing machines; 6. Sterilization system: boilers or other heating facilities; 7. Equipment: sterilization equipment or filtration equipment; 8. Filling equipment: semi-automatic or automatic bottle washing machines, automatic wine filling machines.

• Yangmei fruit wine beverage equipment