Shanghai, China
Business Type:
Registered Capital:
147802.18 USD
Main Markets:
North America, South America, Europe, Southeast Asia/ Mideast, Africa, Domestic
Terms of Payment:
LC, T/T, D/P, Western Union
Average Lead Time:
Peak season lead time: one month
Off season lead time: within 15 workdays
OEM/ODM Service

Fruit Vinegar Making Line, Orange Vinegar Making Machine, Apple Vinegar Processing Plant manufacturer / supplier in China, offering Small Capacity Apple Vinegar Production Line, 4800PCS/H 6000PCS/H Dumpling Making Machine for Sale, Genyond Samosa Dumpling Making Machine and so on.

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  • Small Capacity Apple Vinegar Production Line
  • Small Capacity Apple Vinegar Production Line
  • Small Capacity Apple Vinegar Production Line
  • Small Capacity Apple Vinegar Production Line
  • Small Capacity Apple Vinegar Production Line
  • Small Capacity Apple Vinegar Production Line

Small Capacity Apple Vinegar Production Line

Purchase Qty. / Reference FOB Price
1 Piece US $59,000
2+ Pieces US $55,000
Port: Shanghai, China
Production Capacity: 10set /Month
Payment Terms: L/C, T/T, cash
Type: Fruit Juice Processing Line
Voltage: 380V
Power: Different Capacity Different Power
Customized: Customized
Material: Stainless Steel
Turn-Key Project: Yes

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Basic Info

Model NO.
Design as Customer Request
2 Years
Transport Package
Wooden Case or Film
small or big capacity
HS Code

Product Introduction:

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 timeabout 3-4 days
Acetic fermentation timeAbout 3 days
Capacitywe custom machine for customer's requirements
Final productfruit alcoholic drink, acetic drink

Reference Pictures:

Small Capacity Apple Vinegar Production Line
Small Capacity Apple Vinegar Production Line

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Small Capacity Apple Vinegar Production Line

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