Fruit wine is literally a wine drink containing fruit ingredients. Of course, there are also many fruits that can be processed and brewed, processed according to the production process, so that the fruit wine can play its nutritional health and health care function.
Generally, according to the seasons, there are many kinds of plant fruits with different varieties and different nutrition, such as strawberry and bayberry in spring, peach, cherry and dragon fruit in summer, pomegranate and apple in autumn, orange and jujube in winter. Fruit-like. At present, there are many types of fruit wines sold on the market, such as cider wine, mulberry wine, pomegranate wine, kiwi wine, and schisandra wine.
Fruit wine uses the sugar of the fruit itself to be fermented by yeast to become an alcoholic wine, containing fruit flavor and alcohol. Through the fermentation of yeast combined with the control of modern engineering and effective and reasonable production processes and production equipment, it is possible to produce delicious fruit wines with different nutritional values.
Selection of raw materials for fruit wine
The variety of raw materials is one of the factors that guarantee the quality of fruit wine products, and it will directly affect the sensory characteristics of the wine after brewing.
At present, kiwi, bayberry, orange, grape, lychee, peach, and grass are more desirable on the market. When selecting, the maturity is required to reach full ripeness, the sugar content of the juice is high, and there is no mold and deterioration, no pests and diseases.
Brief description of the process of processing equipment for complete fruit wine production line:
(1) Treatment before fermentation: sorting, crushing, pressing, clarification of juice, improvement of juice, etc.
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 stems from being dissolved.
The equipment has a double roll crusher, a drum scraper, a centrifugal crusher, a hammer crusher and the like.
Separation of slag juice: self-flowing juice, pressed 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 pressure is gradually applied for the first time. The juice in the pulp is pressed out as much as possible, and the quality is slightly poor. 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.
Clarification of fruit juice: Some insoluble substances will produce adverse effects in fermentation, which will bring odor to the wine. Moreover, the fruit wine prepared by using clarified juice has high stability, is not sensitive to the effect of oxygen, and has light color and low iron content. The aroma is stable and the wine is refreshing.
(2) fruit juice fermentation
Pre-fermentation substrate ratio adjustment, utilization of fermentation process and product synthesis.
1 Preparation of wine master: According to the fermentation process, the original seed culture, multi-stage expansion, to produce excellent strains.
2 Fermentation equipment: Fermentation equipment is the stainless steel fermenter that we often choose. The fermenter has a sandwich layer and has temperature control function. It is designed with raw material input port, inoculating port, washing port and juice outlet. Wash and disinfect before each fermentation.
The fermentation is divided into main (pre) fermentation and post-fermentation. During the main fermentation, the juice is put into the container, the amount is 4/5 of the volume of the container, then 3%-5% of the yeast is added, the mixture is evenly stirred, and the temperature is controlled at 20 At -28 ° C, the fermentation time varies with the activity of the yeast and the fermentation temperature, and is generally about 3 to 12 days. When the residual sugar is reduced to 0.4% or less, the main fermentation ends. Then, post-fermentation should be carried out, that is, the wine container is sealed and moved to the wine kiln, and left at 12-28 ° C for about 1 month. Clarification is carried out after the end of the fermentation, and the clarification method is the same as that of the juice.
(3) Finished product deployment
The blending of fruit wine is mainly blended and adjusted. According to the different types of production and flavor, color, nutrients, nutritional requirements, the sugar content, acidity, alcohol content, etc. have been adjusted to meet the qualified product wine.
For more information on the complete set of fruit wine production line and supporting equipment, EPC construction plant package and production line construction, we will arrange engineers to provide you with professional solutions and full-service. (Can be designed according to customer needs, non-standard design)