Fruit Wine Production Line

What equipment is needed for fruit wine production?

Equipment required for a fruit wine production line:

Fruit and vegetable washer, fruit/vegetable crusher and pulper, raw water tank, raw water pump, quartz sand filter, activated carbon filter, dosing system, RO (reverse osmosis) main unit, ultraviolet sterilizer, purified water tank, mixing/blending tank, syrup filter, thermostatic fermentation tank, filter, maturation tank, sterilization equipment, bottle soaking disinfecting washer, filling and sealing machine, cap sterilizer, light inspection equipment, dryer, labeler, inkjet coder, and other beverage machinery.

Fresh fruit pretreatment and juice processing technology:

1. Sorting: Sort incoming fresh fruit to remove rotten fruit, impurities, leaves and stems to prevent off-flavors in the fruit wine.

2. Washing and crushing: The washing process should include sterilization to eliminate surface contaminants and microbes. Commonly used methods include chemical disinfectant baths at appropriate concentrations or spray/immersion sterilization, followed by rinsing and draining before crushing.

3. Juice treatment: Before fermentation, juice should undergo pretreatment such as settling/clarification or high-speed separation. This greatly improves final product quality and stability. Because raw materials vary, treatment methods, processes and equipment should be adapted accordingly.

4. Enzymatic treatment: Enzymes are added to the mash and, at ambient temperature (25–35 °C), require 4–8 hours for effective reaction. In continuous production natural enzymatic hydrolysis may not meet requirements; to ensure strong catalytic effect and enable continuous operation, heating is often applied to accelerate hydrolysis. Installing heating equipment in the process is common in juice and fruit-wine production and can shorten processing time by more than 4 hours and increase juice yield by 6–10% based on factory trials.

5. Fermentation: All fruit wines are produced by fermentation; therefore fermentation is critically important. There are multiple fermentation approaches. Natural fermentation uses indigenous microorganisms present on the fruit (no inoculation); it is low-cost, simple and easy to operate. Pure-culture fermentation inoculates the must with a single pure yeast strain; compared with natural fermentation, pure-culture fermentation typically has a shorter fermentation cycle, lower residual sugar, higher alcohol yield, and is easier to scale industrially. Fermentation method selection depends on desired product attributes and production needs.

6. Sugar: Glucose, sucrose and other sugar sources serve as yeast nutrients or precursors for byproducts. Many fruit juices do not contain sufficient sugar for fermentation, so sugar is often added before or during peak fermentation to reach the target alcohol level. A rough conversion is: 1.7 g of sugar produces 1° (1 percent by volume) alcohol.

7. raw wine: After primary and subsequent fermentation steps, tank transfers, pre-filtration, freezing and cold filtration, the resulting liquid constitutes the true base wine. After aging and finishing treatments, it is adjusted and processed into the final product.

Intop's technicians and engineers each have over 30 years of experience in the beverage industry. We can design fruit wine production lines tailored to your production needs, as well as customize equipment based on your specific fruit wine manufacturing process.