Fruit vinegar/WINE liquid fermentation process line

Process: juice(choose by client)--enzyme alcohol fermentation -- --mixing - acetic acid fermentation-- --vinegar machine----mixing----filtration sterilization(choose by client) - packing(choose by client).  

1. Tanks system : rotating axis and horizontal tanks , SUS316L material is used, and it is processed by polishing inside and outside. Designed pressure is 0.25Mpa, operating pressure is 0.01-0.07Mpa, heat is transmit- ted by inner bushing with big vaccination, out-off-band jacket, special security ventilation, exhaust and sample port.
2. Mixing system : mechanical agitation, double propellers blades; speed control: timed positive --negative operation , 0-99 minutes adjustable.
3. Temperature control : Cooling water +5°C. Pt--100 temperature and electrode, fuzzy PID intelligent controller.
4. Ventilation flow : 0--1VVM (rotermeter.) 0.2μm asepsis air filter, tank pressure: 0-0.3Mpa, pressure gauge indication, manually operation adjustment.
5. Regnant vaccination and blending : Uniform vaccination by regnant tinder and flame. Stable and even fermentation happens with blending material in the tank and crushing system in the biochemical reaction process
6. Disinfection and smoked grains : Steam is accepted externally and manually controlled, mature vinegar grains is ventilated with steam directly in fermentation tank with special mixing system in order to reach regnant disinfection and smoked grains.

•♦C2H5OH+[O]→CH3CHO+H2O •♦       CH3CHO+H2O→CH3CH(OH)2 •♦                CH3CH(OH)2+[O]→CH3COOH+H2O