The wine processed by the wine production line is a low nutrient wine, clear and transparent, mellow and delicious. It is rich in vitamins and contains trace elements such as manganese, zinc, molybdenum, selenium, etc. In the process of brewing, adding Ya appropriately and timely, inoculating wine yeast, controlling the temperature and time of pre fermentation and post fermentation, and conducting distillation and blending can produce wine with a ruby red color, pleasant grape aroma, and rich and mellow taste. Different varieties of grapes have different aromas, and wines made from smaller grape varieties have better aromas. Grapes used for winemaking are soft and juicy, and their seeds do not contain flesh to increase the juice yield. The commonly used grapes for brewing include ripe Cabernet Sauvignon, Cabernet Sauvignon, Merlot grapes, etc.

Wine production line, grape wine processing equipment, process flow:

The production process of wine can generally be divided into three processes: fermentation process of the original wine, storage management process, and filling production process.

Fully ripe grapes → washed, dried, de stemmed → crushed, added sugar → bottled, added yeast → initial fermentation → post fermentation → clarified → distilled, blended → bottled, stored.

The production process of the entire grape deep processing wine production line:

1. Cleaning, removing stems, and crushing: Wash and dry fresh and ripe grapes. It is necessary to choose dry and flat particles, because rotten grapes contain more nitrogen than normal grapes, which is conducive to the proliferation of miscellaneous bacteria, especially lactic acid bacteria that cause wine turbidity. Remove the stems from the grapes, crush them, and store them in stainless steel storage tanks.
2. Adjust grape juice: Mature red grapes have an alcohol content of around 12 degrees when sugar is not added. To make wine with slightly higher alcohol content, 1 degree of alcohol can be added to 1 liter of grape juice.
3. Wine production line – barrel filling and adding: Place the adjusted fruit pulp into a sterilized fermentation tank with a volume of 80% to prevent the juice from overflowing the container during vigorous fermentation. Add Ya immediately after bottling the grape juice.
4. Initial fermentation: During fermentation, stir 4 times a day (twice during the day and twice at night), press down the wine cap (a type of lid formed by the skin, stem, etc. floating on the surface in the center of the tank), and let each part ferment evenly. At a temperature of 26-30 ℃, the initial fermentation can be basically completed after 7-10 days. If the temperature is too low, it may be extended to about 15 days. Fermentation is completed in a fermentation tank, which can control the fermentation temperature.
5. Wine production line – pressing: The initially fermented product is pumped and filtered into a post fermentation tank for post fermentation and aging.
6. Post fermentation and brewing: After post fermentation, residual sugar is converted into alcohol, and the acid in the wine reacts with the alcohol to produce fragrant esters. Enhanced the stability of the wine, requiring pouring during post fermentation and aging. Usually, the wine is poured twice in the winter of brewing, and once in spring, summer, autumn, and winter of the following year. The wine produced in the first year after brewing is called new wine, and the wine produced in 2-3 years is called aged wine. The longer the storage time, the stronger the flavor and the stronger the stability.
7. Wine production line – clarification: It can be clarified naturally or manually. Natural clarification takes a long time, while manual clarification can be achieved by adding glue.
8. Wine blending: After wine fermentation, the alcohol content is often insufficient and the taste is not sweet. Generally, red wines with slightly higher alcohol content and sweetness are blended wines. Generally, alcohol (medicinal alcohol or beverage alcohol) and white sugar are added. When adding sugar, first dissolve the sugar in wine and mix it into a palatable red wine as needed.
9. Bottling and storage: Select different bottles or cans for bottling and storage according to packaging requirements.

The working characteristics of the three in one glass bottle wine filling machine:

A Features of fully automatic flipping bottle flushing machine: The whole machine adopts a circular flipping bottle structure for flushing, equipped with imported electrical control components and automatic flipping mechanical arms, with automatic clamping and positioning of bottle mouth, automatic flushing function, overall beautiful and durable.

1. Fully automated production has been achieved through the use of elastic and powerful robotic arms for bottle grasping, flipping, rinsing, emptying, flipping and resetting, and bottle dispensing processes.
2. The stamping parts and castings of the robotic arm are made of national standard 304 material, ensuring the corrosion resistance of the material.
3. Continuous tracking bottle flushing has high efficiency and stable and reliable flushing effect.
4. The robotic arm has the characteristics of accurate bottle grasping and positioning, flexible flipping and movement, good sealing performance of the flushing valve, high flushing force, and accurate bottle alignment.
5. The bottle guide screw and star wheel made by CNC machining center are used for bottle entry and exit, accurately guiding the bottle into the bottle guide rail, solving the problems of bottle squeezing, bottle jamming, bottle blockage, and bottle breakage.
6. Simply press the lifting button and replace the corresponding bottle diameter star wheel to replace bottles of different diameters and heights.

B Characteristics of filling machine: This machine is a device that uses low vacuum principle to fill alcoholic beverages.

1. High efficiency: Variable frequency speed regulation, production capacity can reach 200~300 bottles/hour/valve.
2. Accurate liquid level: The filling liquid level does not change with the bottle capacity, and the filling liquid level is consistent.
3. No dripping: The seal is tight and reliable, and the bottle will not be filled or spilled automatically if it breaks, leaks, or has no bottle.
4. No bottle breakage: Automatic adaptation to bottle height error, variable frequency speed regulation, soft start, soft brake, no rigid impact, no bottle breakage or damage to the machine.

After years of arduous practice, combined with the performance characteristics of multiple filling products, we have developed an equal position filling valve, which has good bottle guidance, fast filling speed, and accurate liquid level, making the product superior to industry standards.