Kiwi fruit wine fermentation production line equipment and process services, covering the entire process of equipment cleaning, crushing, fermentation, storage, filtration, filling, etc., to ensure the quality and production efficiency of fruit wine. Provide one-stop turnkey engineering services to meet customer needs.
Fully automatic kiwi wine production line
1) The main purpose of fruit pretreatment is to remove bad fruits, fresh fruits, remove stems, clean impurities, and improve the taste of peach wine.
2) The pre processed kiwi fruit is fermented by beating and fermenting with the skin, so that the kiwi wine produced has high nutritional value (the health benefits of kiwifruit mainly focus on the skin).
3) The pre fermented kiwi fruit wine is separated using a separation device to remove fruit pulp residue. The filtrate enters the wine jar for further fermentation, while naturally settling. After the post fermentation is completed, the kiwi fruit wine with a golden and transparent color is filtered using a specialized membrane filtration system for fruit wine.
The fermentation and distillation equipment for fruit wine kiwifruit is an indispensable and important tool in the process of brewing fruit wine kiwifruit. The following is a detailed analysis of this type of device:
1、 Equipment Overview
The fermentation and distillation equipment for fruit wine and kiwifruit mainly includes two parts: fermentation equipment and distillation equipment. Fermentation equipment is used to convert sugar in fruits into alcohol, while distillation equipment is used to extract high-purity alcohol and aromatic substances from the fermented liquor, thereby producing kiwifruit.
2、 Fermentation equipment
Fermentation equipment is the first step in the production of fruit wine and kiwifruit. Its main function is to provide a suitable environment for the sugar in the fruit to ferment into alcohol under the action of yeast. Common fermentation equipment includes fermentation tanks, temperature control systems, stirring devices, etc.
3、 Fermentation tank: Generally made of stainless steel or food grade plastic, it has good corrosion resistance and sealing, which can prevent external bacterial contamination. The size of the fermentation tank can be selected according to the production scale.
4、 Temperature control system: used to control the temperature inside the fermentation tank, maintaining it within a suitable range to promote yeast growth and reproduction. Temperature control systems typically use electric or steam heating methods and are equipped with temperature sensors and controllers.
5、 Mixing device: used to stir the liquor during the fermentation process, allowing yeast to fully contact with sugar and improving fermentation efficiency. The mixing device is generally made of stainless steel and equipped with anti-corrosion seals.
6、 Distillation equipment
Distillation equipment is a key link in the production of fruit wine and kiwifruit. Its main function is to extract high-purity alcohol and aromatic substances from the fermented liquor. Common distillation equipment includes distillation towers, pot stills, condensers, collectors, etc.
Distillation tower: a continuous distillation equipment that improves the purity of alcohol through multi-stage distillation. There are multiple trays or packing layers inside the distillation tower, which can increase the contact area between the liquor and steam, promote the evaporation and condensation of alcohol.
Pot distiller: an intermittent distillation equipment mainly used for small-scale production or laboratory research. The pot distiller distills liquor through direct fire heating, which has the characteristics of simple operation and easy control. During the distillation process, the heating temperature and time can be adjusted as needed to achieve the desired alcohol concentration and flavor.
Condenser: used to condense distilled steam into liquid. Condensers generally use cooling water or freezing liquid for cooling, which can quickly reduce the temperature of steam and condense it into liquid. The selection of condenser should be matched according to the production scale and the type of distillation equipment.
Collector: used to collect distilled kiwi juice. The collector should have good sealing and corrosion resistance to prevent external bacterial contamination and wine spoilage. During the collection process, the temperature and pressure of the collector can be adjusted as needed to achieve the desired quality of kiwifruit.
Kiwi fruit wine fermentation production equipment
Raw material processing equipment
Cleaning machine: used to clean kiwi fruit, remove impurities such as sediment and insect eggs on the surface, and ensure the cleanliness of raw materials.
Peeling machine (optional): According to the brewing process requirements, if peeling is needed, a peeling machine is required.
Crusher/press: Crush cleaned kiwifruit into a pulp or paste for subsequent fermentation. After the main fermentation is completed, the press is used to press and separate the skin residue and liquor.
Fermentation equipment
Fermentation tank: usually made of stainless steel material, with good sealing and corrosion resistance. The fermentation tank is equipped with a temperature control system and stirring device, which can provide a good fermentation environment, including temperature, humidity, and oxygen control, ensuring that the juice is evenly mixed during the fermentation process and improving fermentation efficiency.
Wine storage and aging equipment
Wine storage tank: used to store fermented kiwi wine for subsequent aging and maturation processes. Wine storage tanks also need to maintain suitable temperature and humidity conditions.
Aging jar: used to store newly fermented wine for long-term aging to improve its flavor and quality.
Filtering and clarification equipment
Filter machine: used to filter impurities in liquor and improve its clarity.
Clarification jar (optional): Used in conjunction with adhesive materials (such as gelatin, egg white, etc.) to further clarify the liquor.
Filling and packaging equipment
Filling machine: Fill clarified kiwi wine into bottles or containers. Filling machines usually have automation functions, which can improve production efficiency and filling accuracy.
Sealing machine: Seal the filled bottles to ensure the sealing and shelf life of the liquor.
Sterilization machine: Sterilize the kiwi wine after filling and sealing to ensure the hygiene and safety of the product.
Other auxiliary equipment
Conveying equipment: such as pumps, pipelines, etc., used for conveying raw materials, semi-finished products, and finished products.
Testing equipment: such as sugar meters, alcohol meters, etc., used to detect indicators such as sugar content and alcohol content in kiwifruit wine.