No.4 Fruit wine vinegar fermentation production line 
With the enhancement of people's health care awareness, fruit wine and fruit vinegar drinks are more and more accepted by the public because of their concept of "natural, nutritious and healthy". Moreover, it can increase the added value of fruits and vegetables, extend the shelf life, and enrich and diversify the product line. According to the specific situation and actual needs of customers, Karot can provide fruit wine, fruit vinegar production line design, manufacturing, installation and debugging in one of the complete set of turnkey projects.
Batch output: 1 ton/lot -30 tons/lot;
Processing materials: apple, pear, hawthorn, green plum, etc.
Final products: fermented fruit wine, fermented fruit vinegar, soaked fruit wine, soaked fruit vinegar;
Fermented fruit wine refers to the product that fruit juice is fermented and aged by alcohol after being crushed and pressed for juice. The principle of fruit wine fermentation is the process of producing ethanol and carbon dioxide through complex chemical reactions of juice under the action of yeast and enzymes. Fermented fruit wine does not require distillation or saccharification of the raw materials before fermentation, and its alcohol content is generally between 8 and 20 degrees. Fermented fruit vinegar refers to the fermentation of fruit wine as raw material, through acetic acid bacteria aerobic fermentation, oxidation of fruit wine into acetic acid as the end product.
Wine fermenter: suitable for the alcoholic fermentation of anaerobic or faculative anaerobic liquid materials, such as: wine, cider, hawthorn wine and other wine fermentation. Fruit vinegar fermentation tank: it is suitable for the acetic fermentation of aerobic or faculative aerobic liquid materials, such as apple cider vinegar, pear vinegar, hawthorn vinegar and other kinds of fruit vinegar. The ventilation device, the key component of the self-priming acetic acid fermentation tank, is imported from Germany to ensure the high efficiency and energy saving of the self-priming fermentation tank.