Fruits wine processing line/Orange fruit wine equipment/ grape wine machine/mango fruit wine processing line

Detailed introduction

Our company can provide large and medium-sized fruit wine processing equipment production turnkey project. Plum wine, strawberry wine, loquat wine,  mulberry wine, cherry wine, litchi wine,peach wine, wine, nectarine wine, mango wine, watermelon wine, longan wine, 100 fragrant fruit wine, durian wine, casein wine, pomegranate wine, pear wine, pomelo wine, Persimmon wine, cider, grapefruit wine, tomato wine, exotic fruit wine, orange wine,  jujube wine, carambola wine, bale wine,  pineapple wine, papaya wine, banana wine, lemon wine, coconut wine,  melon wine, and other fruit wine processing technology free of charge.
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The technological process of fruit wine brewing

Fresh fruit  →  separation  →   breakage  →  stalk removal  →  fruit pulp  →   separation and extraction  →  clarification  →  clear juice  →  fermentation  →  inverted bucket  →  liquor storage  →   filtration  →   cold treatment  →  blending  →  filtering  →   and finished products



Brief introduction of processing

1. pretreatment before fermentation: pretreatment includes fruit sorting, crushing, pressing, clarification of fruit juice, and improvement of fruit juice. Fragmentation: breakage requires the rupture of each fruit, but the seeds and stems can not be broken. Otherwise, the oil esters, glycosides and some substances in the stem will increase the bitterness of the wine. The broken fruit pulp immediately separate the fruit pulp from the stem to prevent the grass and bitter substances from dissolving. The crusher has double roller crusher, drum scraper crusher, centrifugal crusher, hammer crusher and so on.

2. separation of residue juice: the juice that does not pressurize after breaking itself is called self flow juice, and the juice after pressure is called squeezing juice. The quality of artesian juice is good, so it is advisable to produce high quality wine separately. Press two times, press for the first time, try to press the juice out of the pulp as much as possible. The quality is slightly worse. It should be brewed separately or combined with the self flow juice. If the residue is loose, add water or not, press it for second times. The juice is mixed with heavy flavor and low in quality. It is suitable for distilled wine or other uses. The equipment is generally a continuous screw press.

3. clarification of fruit juice: some insoluble substances in the squeezed juice produce bad effects in the fermentation, and bring mixed flavor to wine. Moreover, the colloid stability of the wine made with the clarified juice is high, the effect on oxygen is not sensitive, the wine is weak, the iron content is low, the aroma is stable, and the liquor quality is refreshing. The clarification method can be used to refer to the clarification of fruit juice.

Air Blowing & Washing Machine

1 Used to wash fresh tomato, strawberry, mango, etc.
2 Special design of surfing and bubbling to ensure a through cleaning and lessening the damage to the fruit as well.
3 Suitable for many kinds of fruit or vegetables, such as tomatoes, strawberry, apple,mango,etc.

Peeling, pulping & Refining Monobloc (Pulper)

1. The unit can peel, pulp and refine fruits together.
2. The aperture of strainer screen can be adjustable (change) based on customer’s requirement.
3. Incorporated Italian technology, high quality stainless steel material in contact with fruit material.

Belt press extractor

1. Widely used in extracting and dehydrating of many kinds of acinus, pip fruits, and vegetables.
2. the unit adopt advanced technology, big press and high efficiency, high degree of automatic, easy to operate and maintains.
3. the extraction rate can be get 75-85%(based on raw material)
4. low investment and high efficiency

Preheater

1. To inactivate enzyme and protect color of paste.
2. Auto temperature control and the out temperature are adjustable.
3. Multi-tubular structure with end cover
4. If the effect of preheat and extinguish enzyme failed or not enough, the product flow return to tube again automatically.

Evaporator

1. Adjustable and controllable direct contact heat treatment units.
2. Shortest possible residence time, presence of a thin film along the entire length of the tubes reduces holdup and residence time.
3. Special design of liquid distribution systems to ensure correct tube coverage. The feed enters at the top of the calandria where a distributor ensures film formation on the inside surface of each tube.
4. The vapor flow is co-current to the liquid and the vapor drag improves the heat transfer. The vapor and the remaining liquid are separated in a cyclone separator.
5. Efficient design of separators.
6. Multiple effect arrangement provides steam economy.

Tube in tube sterilizer

1. The united is consisted of product receiving tank, superheated water tank, pumps, product dual filter, tubular superheated water generate system, tube in tube heat exchanger, PLC control system, Control cabinet, steam inlet system, valves and sensors, etc.
2. Incorporated Italian technology and conform to Euro-standard
3. Great heat exchange area, low energy consumption and easy maintenance
4. Adopt mirror welding tech and keep the smooth pipe joint
5. Auto backtrack if not enough sterilization
6. CIP and auto SIP available together with aseptic filler
7. Liquid level and temp controlled on real time