We specialize in producing raspberry, blueberry, strawberry fruit wine processing production lines, with rich experience in engineering projects, strong technical research and development capabilities, and the ability to develop new products. The processing capacity of the fruit wine production line ranges from 3 tons/day to 500 tons/day, and can handle various fruits such as apples, grapes, bayberries, oranges, hawthorns, strawberries, etc. It can produce fermented liquor, distilled liquor, sparkling wine, enzymes, and various fruit vinegar beverages, with precise automatic control of fermentation temperature.

Process flow of strawberry blueberry and strawberry fruit wine processing production line:

Raw material acceptance → cleaning → picking → crushing → preheating → pulping → blending → filtering → addition → homogenization → filling → pasteurization → cooling → drying → labeling → coding → finished product storage

Brief Introduction to the Production Line Process of Berry, Blueberry and Strawberry Fruit Wine

1. Pre fermentation treatment: Pre treatment includes fruit sorting, crushing, pressing, juice clarification, juice improvement, etc. Crushing and removing stems: Crushing requires each seed to be broken, but the seeds and stems cannot be crushed, otherwise the oil esters, glycosides, and some substances in the seeds and stems will increase the bitterness of the wine. Immediately separate the crushed fruit pulp from the stem to prevent the dissolution of grassy and bitter substances from the stem. There are double roll crushers, drum shaped scraper crushers, centrifugal crushers, hammer crushers, etc.
2. Separation of slag juice: The juice that flows out without pressure after crushing is called self flowing juice, and the juice that flows out after pressure is called pressed juice. Self flowing juice has good quality and is suitable for separate fermentation to produce high-quality wine. Squeezing is carried out in two stages, gradually increasing pressure in each stage to extract as much juice as possible from the fruit flesh. If the quality is slightly poor, it should be brewed separately or combined with self flowing juice. Loosen the residue, add water or no water, and use it for a second press. The pressed juice has a strong odor and low quality, and is suitable for use as distilled liquor or other purposes. The equipment is generally a continuous screw press.
3. Clarification of fruit juice: Some insoluble substances in pressed juice can have adverse effects during fermentation, bringing mixed flavors to the wine. Moreover, fruit wine made from clarified juice has high colloidal stability, is insensitive to oxygen, has light color, low iron content, stable aroma, and refreshing taste. The clarification method can refer to the clarification of fruit juice.
4. SO2 treatment: The functions of SO2 in fruit wine include sterilization, clarification, antioxidant, acidification, dissolution of pigments and tannins, reduction, and improvement of the flavor of the wine.
5. Adjustment of fruit juice:

① Sugar adjustment: Brewing wine with an alcohol content of 10% -12% requires a sugar content of 17-20 ° Bx in the juice. If the sugar content does not meet the requirements, sugar needs to be added. Sucrose or concentrated juice is commonly used in actual processing.

② Acid adjustment: Acid can inhibit bacterial reproduction and facilitate smooth fermentation; Make red wine have a vivid color; Make the wine taste refreshing and have a soft texture; Generate esters with alcohols to enhance the aroma of the wine; Enhance the storage and stability of wine. Dry wine is easy to reach 0.6% -0.8%, sweet wine is 0.8% -1%. Generally, when the pH is greater than 3.6 or the titratable acid is lower than 0.65%, acid should be added to the juice.

6. Alcohol fermentation:

① Preparation of yeast starter: Yeast starter is added to the fermented mash after expansion cultivation. It needs to be expanded three times before production can be added, which are called primary culture (test tube or triangular bottle culture), secondary culture, tertiary culture, and finally cultured in yeast barrels. The method is as follows:

First level cultivation: About 10 days before production, select mature and non spoiled fruits, press and extract juice. Load into clean, dry heat sterilized test tubes or triangular bottles. The filling capacity of the test tube is 1/4, while that of the triangular bottle is 1/2. After installation, sterilize with boiling water at normal pressure for 1 hour or at 58kPa for 30 minutes. After cooling, introduce the cultured bacterial strain and shake the juice to disperse it. Cultivate and provide for lower level cultivation when fermentation is vigorous.

Secondary cultivation: Fill 1/2 fruit juice in a clean, dry heat sterilized triangular flask, add the above culture medium, and cultivate.

Third level cultivation: Select a clean and disinfected 10L large glass bottle, fill it with a fermentation plug, and add juice to about 70% of the volume. Heating sterilization, the latter should contain 150mg of SO2 per liter of juice, but it needs to be left for one day. Disinfect the bottle mouth with 70% alcohol, add secondary bacterial strains at a dosage of 2%, cultivate in an insulated box, and expand the use after vigorous reproduction.

Mother wine barrel cultivation: After disinfecting the mother wine barrel with SO2, fill it with 12-14oBx fruit juice and cultivate it at 28-30 ℃ for 1-2 days to produce mother wine. The cultured yeast can be directly added to the fermentation broth at a dosage of 2% to 10%.

② Fermentation equipment: Fermentation equipment should be able to control temperature, easy to wash and discharge, and have good ventilation. Before use, it should be cleaned and fumigated with SO2 or formaldehyde for disinfection. Fermentation containers can also be used for both fermentation and storage of wine, requiring no leakage, being able to be sealed, and not reacting chemically with the wine. There are fermentation barrels, fermentation tanks, as well as specialized fermentation equipment such as rotary fermentation tanks, automatic continuous circulation fermentation tanks, etc.

Juice fermentation: Fermentation is divided into main (pre) fermentation and post fermentation. During the main fermentation, the juice is poured into a container, with a volume of 4/5 of the container volume. Then, 3% -5% yeast is added, stirred evenly, and the temperature is controlled at 20-28 ℃. The fermentation time varies with the activity of the yeast and the fermentation temperature, usually about 3-12 days. The main fermentation ends when the residual sugar drops below 0.4%. Then post fermentation should be carried out, that is, the wine container should be sealed and moved to the wine kiln, and left at 12-28 ℃ for about one month. After fermentation, clarification should be carried out using the same method as fruit juice. Finished product preparation: The preparation of fruit wine mainly involves blending and adjustment. Blending refers to the selection of the original wine and the appropriate mixing ratio; Adjustment refers to adjusting certain components of blended liquor based on product quality standards. Blending usually starts with selecting a type of base liquor with a quality close to the standard. Based on its shortcomings, one or several other liquors are selected as blended liquor, and a certain proportion is added for sensory and chemical analysis to determine the ratio. Adjustments mainly include indicators such as alcohol content, sugar, acid, etc. The adjustment of alcohol content can be made by blending with high alcohol content liquor of the same variety, or by adding distilled liquor or alcohol; If the sugar content of sweet wine is insufficient, the effect of using concentrated juice of the same variety or sugar can be used, depending on the quality of the product; If the acidity is insufficient, citric acid can be used.

7. Filtration, sterilization, bottling: Filtration includes diatomaceous earth filtration, thin plate filtration, microporous membrane filtration, etc. Fruit wine is commonly packaged in glass bottles. When bottling, soak the empty bottle in 2-4% alkaline solution at a temperature above 50 ℃, clean it thoroughly, drain the water, and sterilize it. Fruit wine can be pasteurized before hot or cold bottling. Fruit wine with low alcohol content should also be sterilized after bottling.