Fermented juice processing involves selecting and preparing fresh fruit, extracting and optionally pasteurizing the juice, introducing fermenting agents (yeast or bacteria), maintaining optimal fermentation conditions, monitoring progress, clarifying and stabilizing the juice, and finally bottling and optionally aging the fermented beverage to enhance its flavor and quality.

Manufacturer of automatic fermented juice production line

Fermented juice mainly refers to fruit wine and fruit vinegar: fermented fruit wine refers to the product obtained by fermenting and aging the fruit juice with alcohol after crushing and squeezing the juice. There are many types of fruit wine, with grape wine being the most common. According to different brewing methods, it can be divided into fermented fruit wine, distilled fruit wine, and prepared fruit wine. The principle of fruit wine fermentation is the process in which fruit juice undergoes a complex chemical reaction under the action of yeast and biological enzymes to produce ethanol and carbon dioxide. Fermented fruit wine does not need to be distilled and accharified before fermentation. Its alcohol content is generally 8-20 degrees; Fermented fruit vinegar refers to the use of fermented fruit wine as raw materials, through aerobic fermentation of acetic acid bacteria, to oxidize fruit wine into acetic acid as the end product. The acetic acid content is generally 6 to 7 degrees. The fermentation process of these two products is different. Fruit wine fermentation is an anaerobic fermentation process, and fruit vinegar fermentation is an aerobic fermentation process.

Our company’s experience in building juice/concentrate factories has been absorbed from mature fruit pre-treatment methods and juice/concentrate processing techniques in European and American countries and regions such as Italy. We have combined processing equipment and techniques to create a grape concentrate production plan that conforms to scientific beverage industry production processes; Excellent equipment manufacturing quality and engineering installation quality, the entire system design is excellent, the structure is compact, the appearance is beautiful, and the layout and wiring are reasonable.

Fermented Juice Processing Line Technological Flowchart

Fresh fruits(Apple, grape, berry fruit, passion fruit, pomegranate) after washing, sorting, crushing, juice extracting, standardization, fermentation, juice clarification and then the juice will be for acetic acid fermentation and alcohol fermentation, blending, sterilizing then the end products will be filled into bottle or cans; If we use the concentrated juice as the raw materials, then the concentrated juice will get enzyme treatment and clarification, and juice is fermented then sterilized and filled into bottle or cans.

Design features of fermented juice production line:

Considering the actual requirements of the customer’s factory and project equipment, the installation and positioning of this production line equipment adopts segmented positioning, modular PLC automatic control, and the layout and routing are designed according to the size and characteristics of the factory building. The rationality of on-site construction and operation, as well as the working environment on site, are also taken into account; The compact layout of workshop equipment and wide space have been achieved, achieving the economic and aesthetic design effect of modern production workshops;

Each production process considers energy-saving design and the recycling of heat energy, reducing energy consumption and saving more than 35% compared to equipment in the same industry; At the same time, the cleaning water used in the pre-treatment process of the original fruit should be considered for certain recycling; The leather residue and other waste generated during production are directly discharged outside the production workshop through a spiral conveyor system A small amount of abundant steam is collected online without escaping, creating an environmentally friendly production environment in the workshop;

In the production process, the entire process design and pipeline connection layout consider the retention of the original natural aromatic components of the product. The cooling and heating processes, as well as material transportation, are completed in a short time and distance, effectively preventing the loss of flavor substances generated by thermal reactions; At the same time, it also reduces the quality damage caused by the oxidation reaction of materials at high temperatures.

1. Processing capacity: Industrial production ranging from 10 tons/day to 1500 tons/day, experimental research and development within 10 tons/day.
2. Can handle fresh berries with similar characteristics.
3. By using an airbag juicer and inert gas to increase the juicing rate, the quality and color of the juice are improved.
4. The entire production process is controlled by PLC, and the one click operating system optimizes the rational allocation of human resources.
5. The electrical components of the equipment are made of German SIEMENS, Italian ESA, etc., to improve the quality and service life of the equipment.
6. The production of grape concentrate uses a low-temperature vacuum triple effect evaporator to reduce energy consumption and save more than 30% energy; At the same time, the low-temperature state preserves the flavor compounds and nutrients of grapes, optimizing tannins and other substances in grapes. For the cooling water of the evaporator, an external reservoir circulation supply is adopted in the design to reduce the waste of cooling water.
7. The addition of enzymatic hydrolysis and degumming systems to the raw juice ingredients can perform enzymatic de gelatinization pretreatment on the raw juice according to the product process requirements, enhancing the adaptability of the product’s post-processing.
8. The combination of multi-stage juice separation device and temperature control can intercept the flocculent components in the juice according to the process route, which is beneficial for the stability performance of the juice in the later stage.
9. The entire process design and pipeline connection layout consider the preservation of the original natural aromatic components of grape concentrate. The entire cooling and heating process, as well as material transportation, are completed in a short time and distance, preventing the loss of flavor substances generated by thermal reactions; At the same time, it also reduces the quality damage caused by the oxidation reaction of grape juice at high temperatures; And equipped with an aromatic substance recovery system, it reproduces the original flavor of grapes.
10. Tube sterilization and aseptic filling, the aseptic state of the product.
11. CIP automatic cleaning function: Through the reasonable design of the pipeline and equipment of this production line, the CIP cleaning station can be divided into sections and independently complete CIP cleaning operations to improve the hygiene condition of the production line.
12. The contact parts of the system materials are all made of 304 stainless steel material