Pilot Plant for Fruit Wine/ Vinegar/ Enzyme

The small and medium-sized pilot production line of fruit wine and fruit vinegar with an output of 20L/H---500L/H can produce various types of fruit wine and fruit vinegar.

For fruit wine and vinegar products, from cleaning, lifting, crushing, juicing, preheating and enzyme inactivation, enzymatic hydrolysis, centrifugal separation, diatomaceous earth filtration, fermentation, blending, filling, to final product packaging. For wine products, from stem removal and crushing, fermentation, aging, plate and frame filtration, filling, corking, bottle mouth heat sealing, labeling, coding, to final product packaging

Raw material processing: Including the processes of washing, peeling, core removal, crushing and juicing fruits. The cleaning equipment removes dirt and impurities on the surface of fruits through an efficient cleaning system to ensure hygiene and safety. 
Fermentation system: The fermentation tank provides an ideal environment for fruit wine production, controls temperature, humidity and oxygen supply, promotes yeast growth and sugar conversion, and generates alcohol and the unique flavor of fruit wine.
Clarification and filtration: Clarifiers and filters remove suspended matter and turbid substances in fruit wine, making the fruit wine clear and transparent. The filter further purifies the fruit wine to improve the taste and quality.
Automatic control: The production line adopts a precise automatic control system to ensure accurate control of the fermentation temperature and improve fermentation efficiency and product quality.
Yeast culture: Through multi-stage yeast culture, fermentation efficiency and excellent fermentation quality are ensured.
Blending system: Blending is carried out according to the taste requirements of consumers, so that the product has both health care functions and good taste.
Filling and packaging: Automatic filling machines and labeling machines ensure the accuracy and hygiene of filling, and labeling machines provide necessary information for products, such as brand, specifications and production date.
Cleaning system: The production line is equipped with a CIP (Clean In Place) cleaning system, which is convenient for equipment cleaning and maintenance, ensuring production continuity and product quality.
Material and hygiene: The main equipment is made of high-quality stainless steel, which meets the hygiene requirements of food processing.
Product diversity: It can produce fermented wine, distilled wine, sparkling wine, enzymes and various fruit vinegar beverages to meet the diverse needs of the market.
Technical support and services: Provide all-round technical support and services from project development and design, manufacturing, installation and commissioning, technical training to after-sales service.