Fully automatic fruit wine production line

Complete introduction of fully automatic fruit wine production line
The fully automatic fruit wine production line is an industrial brewing system that uses fresh fruits (grapes, blueberries, bayberries, mulberries, peaches, apples, etc.) as raw materials. The entire process is automated from fresh fruit feeding to finished product packaging, using PLC automatic control, closed pipeline transportation, CIP on-site cleaning, and nitrogen oxidation protection. It meets SC food production standards and can produce dry, semi sweet, sweet fruit wine, sparkling fruit wine, with flexible switching for multi variety production.

1、 Complete process flow (fully automated mainline)
Fresh fruit lifting → Bubble cleaning → Online sorting → Stem removal and crushing → Preheating and enzyme inactivation → Enzymatic hydrolysis → Pressing and juice extraction → Juice clarification → Automatic sugar and acid adjustment → Yeast automatic inoculation and temperature control for alcohol fermentation → Skin residue separation → Pouring and aging → Freezing stabilization → Multi stage filtration → Precise blending → Aseptic sterilization → Automatic filling and sealing → Lamp inspection and drying → Labeling and coding → Packing and palletizing → Finished product storage

2、 Six major automated chemical sections+detailed explanation of complete equipment
Section 1: Raw Material Pre processing Automation System (Fresh Fruit Juice Making)
1. Belt elevator: automatic feeding, continuous fruit delivery
2. Bubble brush cleaning machine: bubbling+high-pressure spray, automatic flushing of sediment and pesticide residues
3. Picking conveyor/optical color sorting machine: removes rotten and green fruits, large-scale production line fully automatic color sorting
4. Stem crusher: soft crushing, automatic separation of fruit stems, no crushing of fruit seeds to avoid bitterness; Hard fruit selection with a nuclear removal machine
5. Preheating enzyme inactivation tank: automatic temperature control to passivate oxidase, locking in fruit aroma color
6. Enzymatic hydrolysis tank (automatic enzyme addition system): Quantitative automatic addition of pectinase to improve juice yield
7. Squeezing machine (airbag pressing/belt pressing): flexible low-pressure juice extraction, high-end models with nitrogen sealed pressing to prevent oxidation; Automatic separation of self flowing juice and pressed juice
8. Horizontal spiral centrifuge/vibrating screen: coarse filtration to remove large residue from fruit pulp

Section 2: Juice pretreatment and blending system
1. Juice storage tank: sealed with stirring
2. Automatic batching system: quantitative pump automatically replenishes sugar, adjusts acid, and detects sugar content and acidity online
3. Clarification tank: Automatically add clarifying agents such as bentonite and gelatin, and let it settle for flocculation and sedimentation
4. Transfer centrifugal pump+sterile pipeline: fully enclosed transportation, reducing exposure to air oxidation

Section 3: Intelligent temperature control fermentation section (core self-control unit for fruit wine)
1. Yeast multi-stage expansion system: automatic activation, cultivation of yeast, quantitative injection into the main fermentation tank
2. Closed constant temperature fermentation tank (304/316L stainless steel)
-Automatic temperature control of jacket hot and cold media (accuracy ± 0.5 ℃), heat exchange of chiller unit
-Integrated temperature, pressure, CO ₂, dissolved oxygen sensors, PLC real-time data collection
-CIP cleaning ball, breathing valve, sampling port, automatic slag discharge port
3. Automatic circulation spray system: Red fruit wine automatically circulates for skin and color dipping
4. Fermentation monitoring platform: The computer remotely views the sugar content decline curve, automatically triggers the pouring command when reaching the endpoint, and realizes unmanned fermentation

Section 4: Stable aging and freezing treatment section
1. Aged wine storage tank group: equipped with nitrogen protection interface, isolated from air to prevent browning and oxidation; Reserved oak barrel docking interface for high-end products
2. Freeze stabilization tank: Low temperature freezing (-4~0 ℃) releases tartrate to prevent turbidity and precipitation in the bottle in the later stage
3. Automatic tank transfer system: differential pressure conveying, fully automatic switching of pump and valve, reducing manual tank transfer operations

Section 5: Multi stage filtration and aseptic processing system
1. Coarse filtration: Diatomaceous earth filter/plate and frame filter, removes yeast and large molecule suspended solids
2. Fine filtration: Crossflow membrane filtration system (0.2 μ m sterile grade), no need for filter aids, clear and stable wine body
3. Pasteurization instantaneous sterilization machine/sterile membrane sterilization: two processes are optional; Low temperature sterilization preserves fruit aroma
4. Aseptic buffer tank: sealed and pressurized to prevent secondary contamination after sterilization

Section 6: Fully automatic filling and packaging line
Compatible with various packaging forms such as glass bottles, PET bottles, cans, and Tetra Pak bags
1. Rotary fully automatic bottle washing machine: internal and external high-pressure flushing, draining
2. Negative pressure/isobaric filling machine: Negative pressure filling for ordinary fruit wine; Sparkling fruit wine is filled with isobaric filling, with a filling accuracy of ± 1%
3. Sealing unit: plug machine, press crown cap, screw cap integrated machine (optional)
4. Lamp inspection machine (automatic visual inspection bottle): Identify impurities and automatically remove products with unqualified liquid level
5. Drying machine → Adhesive labeling machine → Laser coding machine (production date, batch number)
6. Packing machine, heat shrink packaging, palletizing robot, complete fully automatic warehousing
7. Complete CIP cleaning station: automatic circulation cleaning of all tanks, pipelines, and filling machines with acid-base hot water, one click cleaning, in compliance with food hygiene standards

3、 Fully automatic production line control system
1. Central PLC industrial control+touch screen upper computer, one click start stop of the entire production line
2. All pumps and valves are equipped with pneumatic automatic switches, and material conveying is automatically interlocked to prevent overflow
3. Real time collection of temperature, sugar content, and alcohol content, storage and export of production data, traceable
4. Alarm system: automatic shutdown prompt for over temperature, abnormal liquid level, and abnormal pressure
5. Modular design, capable of independently starting and stopping a certain section of equipment, convenient for small batch sampling and debugging

4、 Capacity specification selection (customized range)
-Small automated line: daily processing of 0.5-3 tons of fresh fruits; Filling 200-1000 bottles per hour; Suitable for wineries and farms
-Medium sized industrial line: processing 5-30 tons of fresh fruits per day; Filling 2000-8000 bottles per hour; Mainstream configuration of small and medium-sized fruit wine enterprises
-Large scale intelligent factory line: processing 30-300 tons of fresh fruits per day; Filling 8000-24000 bottles/hour, suitable for large-scale brand factories

5、 The advantages of fully automated production lines compared to semi-automatic ones
1. Very few manual labor: Only 2-3 operators are on duty on a daily basis, significantly reducing labor costs
2. Stable quality: Temperature, sugar content, and filtration accuracy are all digitally controlled throughout the process, and the taste of each batch is uniform
3. Reduce oxidation loss: fully sealed and protected with nitrogen gas, better preservation of fruit aroma, and higher yield of finished products
4. Strong compliance: complete production records, meeting SC audit and product traceability requirements
5. Flexible production: Switching between different fruit ingredients and different wine styles for flexible transformation

6、 Requirements for supporting public works
Workshop, refrigeration unit, steam boiler, pure water system, compressed air, sewage treatment system