Process and technology of fruit wine white wine production line

Fruit wine and white spirits are traditional alcoholic beverages in China, possessing a long history and rich cultural significance. With the continuous increase in demand for high-quality alcoholic beverages, the technology and processes of production lines for fruit wine and white spirits are also constantly developing and innovating. Below, we will explore the technical processes, characteristics, and innovative trends of fruit wine and white spirit production lines in detail.

I. Fruit Wine Production Line

Technical process: The fruit wine production line generally consists of raw material cleaning, crushing and extraction, fermentation, filtering, and aging. First, fresh fruits are selected, cleaned, and crushed. The juice is then extracted using an appropriate method, and an adequate amount of sugar and brewing yeast is added. The mixture is then fermented at a certain temperature under the cultivation of yeast. After fermentation is complete, the mixture undergoes filtration and clarification processes to ultimately age the product for a more robust flavor.

Characteristics: The fruit wine production line emphasizes the selection and processing of raw materials, ensuring the quality and taste of the beverage. Additionally, precise temperature and time controls, regulation of yeast activity, and the aroma and acidity produced are highly monitored. Moreover, modern fruit wine production lines are often equipped with automated control systems to improve production efficiency and product stability.

Innovative trends: With the continuous pursuit of diverse flavors and health-conscious consumers, fruit wine production lines are constantly innovating. For example, new fruits and formulae are being introduced while companies are researching and creating low-alcohol and non-alcoholic fruit wines to meet the needs of different consumers. Furthermore, by using advanced extraction techniques and fermentation processes, aging and taste quality of fruit wine production can be improved.

II. White Spirit Production Line

Technical process: Traditional white spirit production lines often include brewing, distillation, and aging. First, carefully selected crops such as sorghum and wheat are washed and then boiled with a fermentation starter. The resulting mixture is then placed in a fermentation tank to begin fermentation. After fermentation, the liquid is distilled to extract alcohol and the desired flavor. Finally, the distilled result undergoes filtering and clarification processes before it undergoes the aging process to improve taste and aroma.

Characteristics: The white spirit production line emphasizes the selection of raw materials, as well as the control of the Zao Gao (fermentation starter). Also, the distillation process is precisely controlled for temperature, timing, and process to extract different levels of white spirit. The aging process affects the quality of the white spirit the most and thus requires scientific control of time and environment.

Innovative trends: The white spirit production line has also broken through some technological innovations. In response to consumer demand changes, companies are exploring ways to introduce new brewing materials and formulas, to develop spirits that are softer and more delicate in taste. With the assistance of modern technology, such as improved microbial fermentation processes and the breeding of yeast strains, the stability and flavor of white spirits can be improved.

Fruit wine and white spirits are important components of China's alcohol culture, and their production lines are constantly evolving and innovating. As consumers' demands for product quality increase, fruit wine and white spirit companies continue to innovate in areas such as raw material selection, process control, and equipment upgrading, striving to provide higher quality products and propel China's fruit wine and white spirit industry to higher levels.