Fruit wine and liquor production line equipment

Fruit wine and liquor production line equipment includes.

　　Fruit and vegetable washing machine, fruit and vegetable crushing and pulping machine, raw water tank, raw water pump, quartz sand filter, activated carbon filter, dosing device, RO reverse osmosis host, ultraviolet sterilizer, pure water tank, constant temperature sugar tank, stirring and mixing tank, syrup filter, constant temperature fermentation tank, filter, maturation tank, sterilization equipment, sterilization soaking, and bottle washing machine, filling and sealing, bottle cap sterilization machine, light inspection equipment, drying machine, labeling machine, beverage machinery and equipment such as coding machine.

　　The production process principle of the fruit wine production line is as follows:

　　Raw water tank → raw water pump → quartz sand filter → activated carbon filter → sodium ion exchanger → filter → RO reverse osmosis host → ultraviolet sterilizer → pure water tank → pump → constant temperature sugar tank → pump → syrup filter → fermentation tank → pump double filter → ripening tank → filtration → sterilization → to be filled → filling and sealing → light inspection → drying machine → labeling machine → coding machine → finished product.

　　1、Pre-treatment before fermentation: Pre-treatment includes fruit sorting, crushing, pressing, juice clarification, juice improvement, etc. Crushing and de-stemming: crushing requires breaking each seed, but not the seeds and stems, otherwise the esters and glycosides in the seeds of the oil and certain substances in the stems will increase the bitterness of the wine. Immediately after crushing, the pulp is separated from the stalks to prevent the dissolution of the herbaceous and bitter substances in the stalks. Crushers include double-roll crushers, drum scraper crushers, centrifugal crushers, hammer crushers, etc.

　　2、Separation of dregs and juice: the juice flowing out without pressure after crushing is called self-flowing juice, and the juice flowing out after pressurization is called pressed juice. Self-flowing juice is of good quality and suitable for single fermentation winemaking. Pressing is done in two stages, gradually increasing the pressure to press out as much juice from the pulp as possible. If the quality is slightly inferior, it can be brewed alone or mixed with free-flowing juice. Release the residue, add water or no water, and press a second time. The juice from the press is heavy with impurity and low quality and is suitable for distilling spirits or other uses. Equipment is generally continuous screw presses.

　　3, clarification of juice: some insoluble substances in the pressed juice can have adverse effects on the fermentation and bring mixed flavors to the wine. Moreover, the fruit wine made from clarified juice has high colloidal stability, is insensitive to the influence of oxygen, has light color, low iron content, stable aroma, and a refreshing body.