Fruit winery equipment & complete making system
This Wine Fermentation Tank is suitable for wineries, fruit-wine producers, beverage manufacturers, custom wine companies and wine research & development institutions, meeting fermentation requirements of various scales and types.
RODUCT DESCRIPTION
Description
Our wine fermentation tank marks the starting point for producing high-quality wine. More than just a piece of equipment, it serves as a bridge linking nature with technology, and tradition with innovation. It is applicable for large-scale wineries, small-and-medium-sized wine-making enterprises and beverage manufacturers, with support for personalized customization. Constructed of Stainless steel, the equipment features excellent corrosion resistance. Wall thickness is optional from 2 mm to 12 mm, and capacities range from 1 cubic meter up to several hundred cubic meters to satisfy demands of different production scales. Meanwhile, it is widely used for fermentation, storage and clarification of wine, fruit wine and other beverages, and compatible with multiple raw materials such as grapes, apples, red bayberries and mulberries.
Processing Flowing
1. Pre-fermentation treatment
Pre-treatment includes fruit sorting, crushing, pressing, clarification of juice, and improvement of juice. Broken, de-stalking: Breaking requires each seed to rupture, but the seeds and fruit stalks cannot be broken, otherwise the oil esters, glycosides and some substances in the stalks in the seeds will increase the bitterness of the wine. The crushed pulp immediately separates the pulp from the fruit stems, preventing the grassy taste and bitter substances in the fruit stems from being dissolved. The crusher has a double roll crusher, a drum scraper, a centrifugal crusher, a hammer crusher and the like.
2. Separation of slag juice
The juice that flows out without pressure after being crushed is called self-flowing juice, and the juice that flows out after pressurization is called squeezed juice. The quality of the self-flowing juice is good, and it is better to separately ferment and obtain high-quality wine. The pressing is carried out twice, and the first time the pressure is gradually applied, and the juice in the pulp is pressed out as much as possible. The quality is slightly poor, and it should be brewed separately or combined with the self-flowing juice. Loosen the residue, add water or not, for the second press, the pressed juice is heavy, low quality, suitable for distilled liquor or other purposes. The equipment is typically a continuous screw press.
3. Clarification of fruit juice
Some insoluble substances in the pressed juice will produce adverse effects in the fermentation, which will bring odor to the wine. Moreover, the fruit wine obtained by using the clarified juice has high stability, is not sensitive to the action of oxygen, and has a light color. Low iron content, stable aroma, and refreshing wine. For clarification, please refer to the clarification of the juice.
4. Sulfur dioxide treatment
The role of sulfur dioxide in fruit wine is sterilization, clarification, anti-oxidation, acidification, dissolution and reduction of pigments and tannins, and the flavor of wine is improved. The use of sulfur dioxide is gaseous sulfur dioxide and sulfite, the former can be directly passed through the pipeline, while the latter is dissolved in water and added. The concentration of sulfur dioxide in the fermentation substrate is 60-100 mg/L. In addition, the following factors need to be considered: when the raw material contains high sugar, the chance of sulfur dioxide binding increases, and the dosage is slightly increased; when the acid content of the raw material is high, the active sulfur dioxide content is high, the dosage is slightly reduced; the temperature is high, easy to be combined and volatile, The dosage is slightly reduced; the higher the microbial content and activity, the more complicated, the higher the dosage; the mildew is severe and the dosage is increased.
5. Juice adjustment
5.1 Sugar adjustment: Brewing alcohol with 10%-12% alcohol content, the sugar content of the juice needs 17-20°Bx. If the sugar content does not meet the requirements, sugar is needed. In actual processing, sucrose or concentrated juice is commonly used.
5.2 Acid adjustment: acid can inhibit the growth of bacteria, make the fermentation go smoothly; make the red wine bright color; make the wine taste fresh and soft, and produce ester with alcohol to increase the aroma of the wine; increase the storage and stability of the wine . Dry wine is easy to be 0.6%-0.8%, sweet wine 0.8%-1%, general pH is greater than 3.6 or titratable acid is less than 0.65%.
Acid should be added to the juice.
6. Alcohol fermentation
6.1 Preparation of wine master: The wine mother is added to the fermented yeast after the expansion, and the production needs to be expanded three times before it can be added. It is called first-stage culture (test tube or flask culture), secondary culture, tertiary culture, and finally Cultivate in a jug.
6.2 Fermentation equipment: The fermentation equipment should be able to control temperature, easy to wash, drain, and ventilate well. It should be cleaned before use and fumigation with SO2 or formaldehyde. The Fermentation vessel can also be used for both fermentation and storage, requiring no leakage, can be sealed, and does not chemically interact with the liquor. There are fermenters,fermentation tanks, and special fermentation equipment, such as rotary fermenters, automatic continuous cycle fermenters.
7. Filtration, sterilization, bottling
Filtration with diatomaceous earth filtration, thin plate filtration, microporous membrane filtration, and the like. Fruit wine is usually packed in glass bottles.
When bottling, empty bottles are immersed in 2-4% lye at a temperature above 50 °C, cleaned, drained and sterilized. Fruit wine can be pasteurized and then bottled or cold-packed.
Alcohol with low alcohol content should be sterilized after bottling.
Processing Flow:
Fresh fruit - cleaning - sorting - crushing - juicing - pasteurizing - alcoholic fermentation - blending - pasteurizing - acetic acid fermentation - blending - flitering - buffering - sterilizing - buffering - filling or storage
Technical Parameters:
Alcoholic fermentation time | about 3-4 days |
Acetic fermentation time | About 3 days |
Capacity | we custom machine for customer's requirements |
Final product | fruit alcoholic drink, acetic drink |
Finished products:
FAQ
Q: How about payment term, payment safety and delivery time?
A: We accept 40% deposit, balance before shipment. And Irrevocable L/C at sight.Delivery time is 7 to 30 days. It is according to order quantity.
Q: How could we confirm the products?
A: Our professional engineers will follow up all the designs and ajustments according to your requirement.OEM and ODM available.
Q: What services can we provide?
A:Accepted Delivery Terms: FOB,CFR,CIF,EXW,DDP,DDU,Express Delivery；
Accepted Payment Currency:USD,EUR,CNY;
Accepted Payment Type: T/T,L/C,Credit Cardl,Western Union,Alipay;
Q: How can I know your machine works well?
A: Before delivery, we shall test the machine working condition for you.
Q: What's your MOQ?
A: 1 set.
Fruit Wine Fermentation System & Fruit Vinegar Production Line
Complete Industry Guide
1. Introduction to Fruit Fermentation Industry Equipment
The global demand for natural fermented beverages is increasing rapidly due to consumer preference for healthier, low-additive, and functional drinks. Among the most important industrial systems in this sector are:
·
Fruit Wine Fermentation System
·
·
Fruit Vinegar Production Line
·
These two systems represent core technologies in modern beverage processing industries, enabling large-scale transformation of fruits into wine, cider, vinegar, and functional fermented beverages.
Modern industrial fermentation equipment integrates:
·
Automated juice extraction
·
·
Controlled microbial fermentation
·
·
Temperature and pH regulation
·
·
Sterile processing environments
·
·
Continuous production capabilities
·
Fruit raw materials commonly used include:
·
Apple
·
·
Grape
·
·
Pineapple
·
·
Mango
·
·
Berry fruits
·
·
Citrus fruits
·
·
Tropical fruits
·
2. Overview of Fruit Wine Fermentation System
2.1 What is a Fruit Wine Fermentation System?
A fruit wine fermentation system is an integrated industrial processing line designed to convert fruit juice into alcoholic beverages through controlled yeast fermentation.
The system ensures:
·
Stable fermentation environment
·
·
Precise sugar conversion
·
·
Controlled alcohol content
·
·
Flavor preservation
·
·
Food-grade hygiene standards
·
2.2 Core Principle of Fruit Wine Fermentation
The fermentation process follows this biochemical reaction:
Sugar + Yeast → Alcohol + Carbon Dioxide + Flavor Compounds
Key controlled parameters include:
·
Temperature (12°C – 28°C depending on fruit type)
·
·
pH level (3.0 – 4.5)
·
·
Oxygen control (anaerobic fermentation)
·
·
Yeast strain selection
·
·
Fermentation time (5–30 days)
·
2.3 Main Process Flow of Fruit Wine Production
00001.
Raw Fruit Selection
00002.
00003.
Washing and Sorting
00004.
00005.
Crushing and Pulping
00006.
00007.
Juice Extraction
00008.
00009.
Sugar Adjustment (optional)
00010.
00011.
Yeast Inoculation
00012.
00013.
Primary Fermentation
00014.
00015.
Secondary Fermentation
00016.
00017.
Clarification
00018.
00019.
Aging and Stabilization
00020.
00021.
Filtration
00022.
00023.
Bottling
00024.
2.4 System Composition
Equipment Module
Function
|
|
Fruit Washer | Removes dirt and pesticide residues |
Sorting Conveyor | Separates defective fruits |
Crusher Machine | Breaks fruit into pulp |
Juice Extractor | Extracts fruit juice |
Fermentation Tank | Main fermentation reactor |
Cooling System | Maintains fermentation temperature |
Storage Tank | Aging and stabilization |
Filtration System | Removes yeast and solids |
Filling Machine | Bottling final wine |
2.5 Technical Parameters of Fruit Wine Fermentation System
Parameter
Specification
|
|
Capacity Range | 500–50,000 L/day |
Fermentation Type | Anaerobic fermentation |
Material | Stainless steel 304/316L |
Temperature Control | 10°C – 30°C |
Pressure Type | Atmospheric / Slight pressure |
Automation Level | Semi-automatic / Fully automatic |
Cleaning System | CIP Automatic Cleaning |
2.6 Key Features
·
High efficiency fermentation control
·
·
Stable alcohol production rate
·
·
Precision temperature management
·
·
Hygienic stainless steel construction
·
·
Modular system expansion
·
·
Reduced fermentation loss rate
·
·
Fully automated PLC control system
·
2.7 Advantages of Fruit Wine Fermentation System
·
High-quality aroma retention
·
·
Consistent alcohol content output
·
·
Low labor operation requirement
·
·
Energy-efficient design
·
·
Scalable industrial production
·
·
Suitable for multiple fruit types
·
·
Strong microbial stability control
·
2.8 Application Industries
·
Fruit wine factories
·
·
Beverage production plants
·
·
Organic alcohol manufacturing
·
·
Craft beverage industry
·
·
Export beverage processing
·
·
Agricultural product deep processing
·
3. Overview of Fruit Vinegar Production Line
3.1 What is Fruit Vinegar Production Line?
A fruit vinegar production line is an industrial system designed to convert fruit juice or wine into vinegar through a two-stage fermentation process:
00001.
Alcoholic fermentation
00002.
00003.
Acetic acid fermentation
00004.
This process produces vinegar rich in:
·
Organic acids
·
·
Amino acids
·
·
Polyphenols
·
·
Flavor compounds
·
3.2 Fruit Vinegar Fermentation Principle
The chemical reaction is:
Alcohol + Acetic Acid Bacteria + Oxygen → Acetic Acid + Water
Key conditions:
·
Oxygen-rich environment
·
·
Temperature: 28°C – 35°C
·
·
Acetic acid bacteria inoculation
·
·
Controlled fermentation time
·
3.3 Production Process Flow
00001.
Fruit Selection
00002.
00003.
Washing and Sorting
00004.
00005.
Crushing and Juicing
00006.
00007.
Alcoholic Fermentation
00008.
00009.
Acetic Acid Fermentation
00010.
00011.
Aging and Flavor Development
00012.
00013.
Filtration
00014.
00015.
Sterilization
00016.
00017.
Bottling and Packaging
00018.
3.4 System Equipment Composition
Equipment Section
Function
|
|
Fruit Washer | Cleaning raw materials |
Crusher & Press | Juice extraction |
Alcohol Fermentation Tank | Produces base wine |
Acetic Fermentation Reactor | Converts alcohol to vinegar |
Aeration System | Supplies oxygen for bacteria |
Storage Tank | Aging vinegar |
Filtration Unit | Removes solids |
Pasteurizer | Sterilization |
Filling Line | Packaging vinegar |
3.5 Technical Specifications
Item
Specification
|
|
Capacity | 1,000–100,000 L/day |
Material | Stainless Steel 304/316L |
Fermentation Type | Dual-stage fermentation |
Aeration System | Micro-oxygen supply |
Control System | PLC Smart Control |
Cleaning System | CIP System |
Energy Consumption | Low-energy optimized design |
3.6 Key Features of Fruit Vinegar Production Line
·
Fully automated fermentation control
·
·
High acetic acid conversion efficiency
·
·
Stable microbial environment
·
·
Precise oxygen supply system
·
·
Hygienic closed production design
·
·
Strong flavor consistency control
·
·
Modular scalable configuration
·
3.7 Advantages of Fruit Vinegar Production Line
·
High yield vinegar output
·
·
Strong taste and aroma stability
·
·
Reduced fermentation cycle time
·
·
Low operational cost
·
·
High food safety compliance
·
·
Suitable for multiple fruit raw materials
·
·
Continuous production capability
·
3.8 Industrial Applications
·
Food seasoning vinegar production
·
·
Health beverage industry
·
·
Organic food manufacturing
·
·
Functional fermented drinks
·
·
Export vinegar production plants
·
·
Agricultural fruit processing industry
·
4. Comparison Between Fruit Wine Fermentation System and Fruit Vinegar Production Line
Feature
Fruit Wine System
Fruit Vinegar Line
|
|
|
Final Product | Alcoholic fruit wine | Fruit vinegar |
Fermentation Type | Anaerobic | Aerobic + Anaerobic |
Microorganism | Yeast | Yeast + Acetic acid bacteria |
Oxygen Requirement | No oxygen | Requires oxygen |
Taste Profile | Sweet / alcoholic | Sour / acidic |
Process Complexity | Medium | Higher |
Production Cycle | 5–30 days | 10–60 days |
5. Core Technologies in Modern Fermentation Systems
5.1 Stainless Steel Hygienic Design
Modern systems use 304/316L stainless steel, ensuring:
·
Corrosion resistance
·
·
Non-toxic surface
·
·
Easy cleaning
·
·
Long operational lifespan
·
5.2 PLC Intelligent Control System
Functions include:
·
Temperature automation
·
·
Fermentation curve control
·
·
Alarm systems
·
·
Data recording
·
·
Remote monitoring
·
5.3 CIP Cleaning System
CIP (Clean-in-Place) technology provides:
·
Automatic tank cleaning
·
·
Chemical circulation cleaning
·
·
Reduced manual labor
·
·
High sanitation compliance
·
5.4 Temperature Control System
Includes:
·
Cooling jackets
·
·
Glycol circulation
·
·
Heat exchangers
·
·
Digital temperature sensors
·
5.5 Oxygen Control Technology (Vinegar Line)
·
Micro-oxygen injection
·
·
Air compressor system
·
·
Flow regulation valves
·
·
Dissolved oxygen sensors
·
6. Technical Specifications Summary Table
6.1 Fruit Wine Fermentation System
Item
Range
|
|
Capacity | 500–50,000 L/day |
Fermentation Tank Volume | 100–20,000 L |
Temperature Range | 10–30°C |
Fermentation Time | 5–30 days |
Automation Level | High |
Material | SS304/316L |
6.2 Fruit Vinegar Production Line
Item
Range
|
|
Capacity | 1,000–100,000 L/day |
Fermentation Stages | 2-stage system |
Temperature Range | 28–35°C |
Aeration System | Required |
Production Cycle | 10–60 days |
Automation Level | High |
7. Industry Advantages of Integrated Fruit Fermentation Systems
Modern fruit fermentation equipment provides:
·
High production efficiency
·
·
Reduced manpower dependency
·
·
Stable product quality
·
·
Strong scalability
·
·
Hygienic closed systems
·
·
Smart automation control
·
·
Multi-fruit compatibility
·
8. Raw Materials Used in Fruit Fermentation Industry
Common raw materials include:
·
Apples (cider, vinegar, wine)
·
·
Grapes (wine production)
·
·
Pineapple (tropical wine & vinegar)
·
·
Cashew apple (special vinegar)
·
·
Mango (fruit wine)
·
·
Berries (premium wine)
·
·
Citrus fruits (functional vinegar)
·
9. Market Trends and Industry Development
9.1 Global Demand Growth
The global fermented beverage market is growing due to:
·
Health-conscious consumers
·
·
Natural product preference
·
·
Organic food demand
·
·
Low-sugar beverage trends
·
9.2 Technology Trends
·
Smart fermentation monitoring
·
·
AI-based process control
·
·
Modular production systems
·
·
Energy-saving designs
·
·
Zero-waste processing systems
·
9.3 Product Innovation Trends
·
Low-alcohol fruit wine
·
·
Functional fruit vinegar drinks
·
·
Probiotic fermented beverages
·
·
Organic certified production lines
·
10. Installation and Operation Guide
10.1 Installation Steps
00001.
Equipment layout design
00002.
00003.
Tank positioning
00004.
00005.
Pipeline installation
00006.
00007.
Electrical wiring
00008.
00009.
Control system setup
00010.
00011.
Testing and calibration
00012.
10.2 Operation Workflow
·
Raw material loading
·
·
Automated processing start
·
·
Fermentation monitoring
·
·
Sampling and quality testing
·
·
Final product packaging
·
10.3 Maintenance Requirements
·
Regular CIP cleaning
·
·
Sensor calibration
·
·
Pump maintenance
·
·
Temperature system inspection
·
·
Tank sterilization
·
11. Safety and Hygiene Standards
Modern fermentation systems comply with:
·
GMP standards
·
·
HACCP food safety system
·
·
ISO hygiene standards
·
Key safety features:
·
Pressure relief valves
·
·
Emergency shutdown system
·
·
Anti-overflow design
·
·
Temperature safety control
·
12. Future Outlook of Fruit Fermentation Industry
The future of fruit fermentation equipment includes:
·
Fully automated smart factories
·
·
AI-driven fermentation optimization
·
·
Sustainable green production systems
·
·
Mobile modular processing units
·
·
High-efficiency enzyme fermentation
·
·
Carbon-neutral production technology
·
13. Conclusion
The Fruit Wine Fermentation System and Fruit Vinegar Production Line represent two core pillars of the modern fruit processing industry. These systems integrate advanced fermentation technology, intelligent automation, hygienic stainless steel construction, and energy-efficient engineering.
With increasing global demand for natural, healthy, and functional beverages, these systems provide a strong foundation for industrial-scale production of fruit-based wine and vinegar products.
Their flexibility, scalability, and efficiency make them essential equipment for modern beverage manufacturing industries worldwide.
+86 29-87031531
Phone