The fully automatic wine production line equipment mainly includes fermentation tanks, wine storage tanks, freezing tanks, juice collection tanks, sugar tanks, as well as crushing, pressing, separation in the early stage, storage in the later stage, and filling to finished products.

The important links in wine production equipment and processes are fermentation and cooling, such as controlling fermentation temperature and cooling storage. The equipment processes and unique designs adopted by different manufacturers may vary. We have a professional advantage in the process of wine production, design, manufacturing, and installation of turnkey projects.

1. The basic production process of wine and fruit wine

Raw materials → crushing (pressing) → fermentation → separation → storage → clarification treatment → blending → sterilization → filling → finished product

2. The basic production process of raw wine processing

Raw materials → crushing (pressing) → fermentation → separation → storage (clarification treatment) → raw wine

3. The basic production process of processing and filling

Original liquor → clarification treatment → blending → sterilization → filling → finished product

The production process of red grape wine

Dry red wine is a type of wine made from high-quality red skinned grapes, fermented with residue, and carefully crafted. Dry red wine usually has pleasant colors such as purple, ruby red, and light ruby red. The body of the wine should be clear, transparent, and bright, without a brownish color; Dry red wine has a fresh and pleasant grape aroma and a beautiful wine aroma, with a harmonious and odorless aroma; Dry red wine has a full-bodied, delicate, and balanced acidity and astringency, with a lingering aftertaste and no oxidation or oak flavor. The main characteristic of red wine fermentation is immersion fermentation. During the fermentation process of red wine, both alcohol fermentation and solid matter impregnation occur simultaneously. The former converts sugar into alcohol, while the latter dissolves phenolic substances such as tannins and pigments in the solid matter in the wine.

① Stem removal and crushing: Grapes – vibration screening table removes impurities and small green grains – mobile lifting frame – stem removal and crushing machine removes fruit stems and crushes them – juice collection tank and pulp pump collect and transport the crushed pulp to the fermentation tank

② Jaring: Immediately pump the grapes into the fermentation tank after crushing and removing stems, and add SO2 while canning. After canning, perform a backflow to evenly mix SO2 with the fermentation substrate. The amount added depends on the hygiene condition of the grapes, usually 50-80mg/l. Pectinase can decompose and act on grape skins, promoting the soaking process of pigments, aromas, tannins, and other substances. Although SO2 has less effect on pectinase, it is still necessary to avoid adding it simultaneously. Add 20-40mg/l.

③ Adding yeast: put dry yeast into 36~38 ℃ warm water at a ratio of 1:10~20 and rehydrate for 15~20 minutes, or rehydrate and activate it in 2~4% sugar water for 30~90 minutes to make yeast lotion, which can be added to fermented grains for fermentation. After adding yeast, a cycle should be carried out to mix the yeast and fermentation mash evenly.

④ Fermentation process: Monitor the fermentation temperature, control the fermentation temperature at 25-30 ℃, measure the specific gravity every 4-6 hours, and record the temperature in the wine fermentation record sheet. 28-30 ℃ is beneficial for producing wines with high tannin content and longer aging time, while 25-27 ℃ is suitable for producing fresh wines with strong fruity aroma and relatively low tannin content. The sign of fermentation onset is the formation of a “cap” and an increase in the temperature of the fermentation substrate. If the quality of the raw materials is poor, in order to achieve a certain alcohol content, a certain amount of sugar needs to be added after the fermentation enters a vigorous stage. Perform backflow and spraying. The frequency of pouring depends on many factors, such as the type of wine, the quality of the raw materials, and the soaking time. Generally, pouring is done 1-2 times a day, about one-third of each time. This process usually lasts about a week.

⑤ Crust separation and pressing: When the specific gravity of the wine decreases by 1000 or less (or the sugar content is measured to be less than 2g/l), skin residue separation begins. After separation, in order to ensure the progress of alcohol fermentation, the temperature of the self flowing liquor should be controlled at 18-20 ℃ and the tank should be filled.

⑥ Malic lactic fermentation: Malic lactic fermentation is a necessary process to improve the quality of red wine. Red wine only has biological stability after the end of malolactic fermentation and appropriate SO2 treatment. And the wine has become softer and rounder. This fermentation process must ensure that the tank is full and sealed.

The production process of white grape wine

White wine is an alcoholic beverage obtained by fermenting white grape juice with alcohol, and there is no soaking phenomenon of grape juice on the solid part of grapes during the fermentation process. The quality of dry white wine is mainly determined by the first-class aroma of grape varieties, the second-class aroma derived from alcohol fermentation, and the content of phenolic substances. Therefore, under certain grape varieties, the speed and quality of grape juice extraction, factors affecting the formation of secondary aromas, and oxidation phenomena of grape juice and wine become important factors affecting the quality of dry white wine.

① Stem removal and crushing: Grape – vibration screening table to remove impurities and small green grains – mobile lifting frame – stem removal and crushing (or only stem removal)

Remove the fruit stem and crush it – the juice collection tank and pulp pump collect and transport the crushed pulp to the fermentation tank

② Squeezing juice: During squeezing, the airbag and tank wall only exert a squeezing effect on the material, with minimal friction, making it difficult to squeeze out the skin, stem, and other components of the juice. Therefore, the content of solid matter and other harmful components in the juice is low.

③ Low temperature clarification and separation of clear juice: After the juice enters the insulated tank, add 60-120mg/l SO2 and circulate evenly. To accelerate the clarification and impregnation process, clarification pectinase can be added and bottom materials such as bentonite can be used for bottom gel treatment. Maintaining a temperature of 0-5 ℃ for 24-48 hours can also enhance the elegant aroma and control the amount of tannins extracted.

④ Alcoholic fermentation: the separated sake quickly rises to 18-20 ℃, and the special yeast for Baijiu is added to start the fermentation. Before starting fermentation, take the juice and test various physical and chemical indicators. Perform sensory and physicochemical analysis at any time during the fermentation process. Attention should be paid to: 1. The tank should be filled to capacity. 2. Temperature: 18-20 ℃. 3. Fill in the fermentation record form.

⑤ Clarification and Separation: After fermentation is complete, clarification is carried out. Separate the sake and store it in a tank, then add 60mg/l of SO2Zhi60mg and seal it for storage. Squeezed wine can be processed separately or mixed with sake. If the acidity is too high, consider conducting malolactic fermentation, adding SO2 after fermentation, and sealing for storage.

Storage process

This process starts from the end of grape fermentation and enters the storage tank until the grapes are filled. There are significant differences in time due to different grape varieties, which can be further divided into the following steps: storage in stainless steel tanks, storage in oak barrels, freezing treatment, and filtration treatment

① Original wine clarification and gelatinization filtration: After fermentation, the temperature has already dropped very low, and the original wine can naturally clarify under the low temperature in winter. Simultaneously combining with the gel filtration process can accelerate the quality and speed of wine clarification. For some new wines that require good fruit aroma, after clarification and filtration processes, the wine can be subjected to tartar stability treatment. For wines that require oak barrel aging, they can be stored in oak barrels at this time. Cloudy wine can easily clog the pores of oak barrels, reducing their lifespan. This process may take several months, years, or even longer.

② Cold stability treatment of raw wine.