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Build Your Online Product Catalogs?
| Product Name: |
wine and beverage brewing line from Jinan
|
| Supply Ability: |
Manauture |
| Related proudcts |
beverage equipment, food process machine, fermentration equipm, |
| Specifications |
ASTE |
| Price Term: |
FOB, CRF, CIF |
| Port of loading: |
Qingdao, or as request |
| Minimum Order |
1 unit |
| Unit Price: |
USD2000----500000 |
|
Winery Equipment
1 Pre-processing equipment
Raw material vibration selection table
Hoist
Destemming crusher
Screw press
Movable bladder press (for wine pressing)
2 Fermentation equipment
Dry white wine fermentation tank
Dry red wine fermentation tank
Wine storage tank
Freezing tank
Finished tank
3 Distillation equipment
Distillation equipment
Brandy distillation unit
4 Cooling unit Refrigeration unit
Glycol liquid tank
5 Filtering system
Diatomite filter
Cardboard filter
Membrane filtration equipment
Thin plate heat exchanger
Peel pump (screw type pomace pump)
6 Filling system Automatic bottle washing machine
Filling machine
Stopper
Dryer
Heat shrinkable rubber cap machine
Labeling Machine
Tape sealing machine
7 Cleaning system CIP unit
8 Control system PLC controller for control the temperature of tanks
A wine fermentation has two distinct stages: primary and secondary--also sometimes described as aerobic and anaerobic fermentations.
* The Primary Fermentation will typically last for the first three to five days. On average, 70 percent of the fermentation activity will occur during these first few days. And in most cases, you will notice considerable foaming during this time of rapid fermentation.
The primary fermentation is also called an aerobic fermentation because the fermentation vessel is allowed to be opened to the air. This air plays an important roll in the multiplication of the yeast cells.
* The Secondary Fermentation is when the remaining 30 percent of of fermentation activity will occur. Unlike the typical four to seven days the primary fermentation takes, the secondary fermentation will usually last anywhere from one to two weeks depending on the amount of nutrient and sugars still available.
So as you can start to see, the secondary fermentation is much slower with less activity at any given time. You will also notice the activity becoming slower and slower with each passing day.
The secondary fermentation is an anaerobic fermentation which means |
| Company: |
Jinan Alston Equipment Co.Ltd
|
| Contact: |
Mr. Robert Zhao |
| Address: |
Factory: Jiyang district, Jinan, China. Office: Tianqiao District, Jinan, China. |
| Postcode: |
250100 |
| Tel: |
0086-18396869045 |
| Fax: |
0086-531-88804256 |
| E-mail: |
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