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Industry knowledge
Tianbao Machinery's wine production line is durable
Edit:Zhangjiagang Tianbao Machinery Manufacturing Co., Ltd.   PublicDate:2018-09-05

First, the wine production line - brewing grape raw materials: wine is a low-grade nutrient wine, clear and clear, mellow and delicious, its vitamin content is rich, and contains trace elements such as manganese, zinc, molybdenum, selenium. In the process of brewing, when the amount of sulfurous acid is increased in an appropriate amount, the brewing yeast is inoculated, the temperature and time of the pre-fermentation and post-fermentation are controlled, and the distillation blending is performed, and the sapphire color and the pleasant wine fragrance can be brewed. A high-quality wine with a rich taste. Different types of grapes have different aromas, and the small aromas of the wines have a better aroma. Wine grapes are soft and juicy, and the meat is not included in the kernel, so that the grape juice yield is high. Commonly used grapes are experienced Cabernet Sauvignon, Cabernet, Pearl and Merlot.

Good wines have a harmonious aroma, full body, pure taste and common style; but any single type of grape is difficult to get the desired flavor. Even though it is a good quality grape, its strengths are outstanding and there is also a shortage. In order to compensate for some of the shortcomings of the grape, the wine technologist carefully studied the grape varieties at the beginning of the development of the new grape, and rationally distributed the different types of grapes, and the five flavors were blended to give the wine of quality and elegance to the world.

Second, the wine production line - the production process of wine:

The wine production process can be generally divided into three processes: the fermentation process of the original wine, the storage processing process, and the filling production process.

Plenty and sophisticated grapes → cleaning, drying, de-stalking → crushing, sugaring → barreling, adding sulfite → initial fermentation → post-fermentation → clearing → distillation, blending → bottling, storage

1. Washing, removing stems and crushing: Wash and dry fresh and old grapes. It is necessary to choose dry and smashed granules. Because of the decaying grapes, the nitrogen-containing substances are more than normal grapes, which is beneficial to the reproduction of mixed bacteria, especially for the reproduction of lactic acid bacteria causing wine turbidity. The grapes are removed from the fruit stalks, crushed and stored in a stainless steel storage tank.

2, adjust the grape juice: sophisticated red grapes without sugar, the alcohol level is about 12 degrees. Brewing a slightly alcoholic wine can add 1 degree of alcohol to 1 liter of grape juice.

3, wine production line - barrel, add sulfite: the adjusted pulp is placed in the disinfected fermentation tank, the volume accounts for 80%, in order to prevent the juice from overflowing the container when the fermentation is strong. Add sulfite immediately after the grape juice is barreled.

Increase the effect of sulfurous acid:

1 Sterilization and bacteriostatic: SO2 can act as a microbial organism. Bacteria are sensitive to SO2, followed by yeast, while wine yeast is more resistant to SO2.

2 clarify the effect: due to the bacteriostatic effect of SO2, the fermentation start time is prolonged, so that the impurities in the grape juice are settled and removed at any time.

3 Dissolution effect: The addition of sulfurous acid formed after SO2 is beneficial to the dissolution of pigments, tartar, inorganic salts and other components in the peel, which can increase the content of the extract and the color of the wine.

4 Antioxidant effect: SO2 can avoid the oxidation of wine, especially hinder and damage the polyphenol oxidase in grapes, including tyrosinase in healthy grapes and laccase in decaying grapes, reducing the oxidation of tannins and pigments. It resists oxidative staining, color degradation, and prevents premature browning of grape juice. The increase in sulfur dioxide directly affects the fermentation and quality of the wine.

4. Initial fermentation: When fermenting, mix 4 times a day (twice in the day, twice in the evening), and press down the wine cap (the peel, the fruit handle, etc., which floats on the outer surface of the cylinder). Each part is fermented evenly. At a temperature of 26 to 30 ° C, the initial fermentation can be basically completed after 7-10 days. If the temperature is too low, it may be extended to about 15 days. The fermentation is completed in the fermenter and the fermenter is able to manipulate the fermentation temperature.

5, wine production line - pressing: through the pump and filter, the fermentation broth after the initial fermentation is sent to the post-fermentation tank for post-fermentation and aging.

6. Post-fermentation and brewing: After the fermentation, the residual sugar is converted into alcohol, and the acid and alcohol in the wine have a fragrant ester. The stability of the wine is enhanced, and the wine is poured during post-fermentation and aging. Generally, the wine is poured in the winter of the winemaking, and the spring, summer, autumn and winter are reversed once every year. The wine of the first year after the winemaking is called a new wine, and the wine of 2-3 years is called a wine. The longer the storage time, the stronger the taste and the stronger the stability.

7, wine production line - to figure out: can be naturally clarified, but also can be manually identified. Naturally clearing takes a long time, and manually clear the way to add glue.

8, the distribution of wine: after the wine is finished, often the alcohol is not enough, the taste is not sweet. A slightly higher and sweeter red wine is a distributed wine. Generally add alcohol (medical alcohol or beverage alcohol) and white sugar. When adding sugar, first dissolve the sugar in wine, and prepare a palatable red wine as needed.

9. Bottling and storage: According to the requirements of the packaging, choose different bottles or cans for bottling and storage.

Third, the wine production line - brewing equipment: the wine production line tank is welded by a cylinder and an oval or dish-shaped head, the top of the small fermenter tank and the tank body are flanged, the information is generally stainless steel. In order to facilitate cleaning, the top of the small fermenter is provided with a hand hole for cleaning. The medium and large fermenters are equipped with quick opening manholes and quick opening holes for cleaning. The top of the tank is also equipped with a sight glass and a light mirror. The fermenter has the functions of active temperature control, active conditioning of pH, active recording of data, active feeding, etc., which greatly simplifies operation and reduces the chance of infection, and is the primary bioreactor of modern fermentation equipment.