Description

Fruit Wine Equipment

Sorting materials, cleaning

·The sorting of raw materials: choose the fruit of higher maturity.

·Cleaning: washing before squeezing raw materials is an important measure to reduce pollution, and it is more important for juicing fruit with skin. Therefore, we must use the fluid water to wash the sediment and impurities on the pericarp. In necessity, use potassium permanganate solution to rinse the raw material, and then water leaching.

Broken

Remove stem

Broken process demands every fruit ruptures, but the seeds and stem can not be crushed, or else the oil esters, glycosides substances and some substances of stems in the seed will increase the bitterness of the wine. The pulp and stems should be separated immediately after broken, to prevent the green grass taste and bitter substances of stem will dissolve out. Broken machine includes double roll crusher, drum scraper crushers, centrifugal crusher, hammer crusher,etc.

Residue and juice separation

·The juice flows out by itself without pressing after broken is called artesian juice. The juice flow out after pressing is called pressed juice.

·Artesian juice is of good quality, should be used to fermented separately to make high-quality wine. Pressing is processed in twice. At the first, press the raw material gradually, press as much juice as possible out of the pulp, the juice is of slightly lower quality, should be brewed separately, it can also mixed with the artesian juice. Loosen residue, add or not add water, make the second time pressing. Pressed juice has heavy mixed flavor, low quality, should be used for distilled liquor or other usage. The device generally is continuous screw press.

Juice clarification

Wine fermentation has two fermentation method: Turbidity juice fermentation and clear juice sauce fermentation, for some wine that request the clear juice fermentation, after some of the squeeze juice insoluble substance in the fermentation process produce adverse effect, bring the wine mixed taste, and, with the clear juice wine making gel high stability, the effect is not sensitive to oxygen, debauchery light, iron content is low, aromatic stable.

Sulfur dioxide processing

·The function of sulfur dioxide in wine has antiseptic clarify antioxidant increased acid make pigment and tannin material dissolution and sulfites, the former can use the pipeline access directly, the latter should be soluble in water joined after fermentation in matrix SO2 concentration for 60-100 mg/L.

Juice adjustment

 ·Sugar adjustment: brewing alcoholicity 10%-12% wine, sugar degree of fruit juice request 17-22°BX.If sugar degree not meet request, need to add sugar, usually adopt sucrose or juice concentrate in practical process.

·Sour adjustment: sour can restrain bacterium propagate, let fermentation go on smoothly, bright wine color, brisk wine taste, soft taste, with alcohol produce ester, increase wine aroma, increase wine storage and stability. Dry wine is suitable 0.6%-0.8%, sweet wine is suitable 0.8%-1%.Generally, if PH>3.6 or titratable acidity lower 0.65%, it should add acidification to fruit juice.

Material

Stainless 304 or red copper without rust

Workmanship

·PLC control,

·laser cutting,

·pure argon welding,

·professional machine polish

Characteristic

·Technology: German method

·Electric elements: high quality

·Customized is available