fruit & vegetable processing machine, description about red copper apple brandy processing line on China Suppliers Mobile

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Product Description

Pre-fermentation treatment:

Pre-treatment includes fruit sorting, crushing, pressing, clarification of juice, and improvement of juice. Broken, de-stalking: Breaking requires each seed to rupture, but the seeds and fruit stalks cannot be broken, otherwise the oil esters, glycosides and some substances in the stalks in the seeds will increase the bitterness of the wine.
The crushed pulp immediately separates the pulp from the fruit stems, preventing the grassy taste and bitter substances in the fruit stems from being dissolved. The crusher has a double roll crusher, a drum scraper, a centrifugal crusher, a hammer crusher and the like.

Product Name	fruit brandy / wine / vinegar	Raw material	fruits/vegetables
Processing	fermentation	Capacity	300ton, 600ton,1000ton...
Power	380V 50Hz..	Origin	China
Material	SUS304, 316L	Packaging	bottle

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The juice that flows out without pressure after being crushed is called self-flowing juice, and the juice that flows out after pressurization is called squeezed juice. The quality of the self-flowing juice is good, and it is better to separately ferment and obtain high-quality wine. The pressing is carried out twice, and the first time the pressure is gradually applied, and the juice in the pulp is pressed out as much as possible. The quality is slightly poor, and it should be brewed separately or combined with the self-flowing juice. Loosen the residue, add water or not, for the second press,the pressed juice is heavy, low quality, suitable for distilled liquor or other purposes. The equipment is typically a continuous screw press.

Some insoluble substances in the pressed juice will produce adverse effects in the fermentation, which will bring odor to the
wine. Moreover, the fruit wine obtained by using the clarified juice has high stability, is not sensitive to the action of oxygen, and has a light color. Low iron content, stable aroma, and refreshing wine. For clarification, please refer to the clarification of the juice.

The role of sulfur dioxide in fruit wine is sterilization, clarification, anti-oxidation,
acidification, dissolution and reduction of pigments and tannins, and the flavor of wine is improved. The use of sulfur dioxide is
gaseous sulfur dioxide and sulfite, the former can be directly passed through the pipeline, while the latter is dissolved in water
and added. The concentration of sulfur dioxide in the fermentation substrate is 60-100 mg/L.