Winery Equipment: A Practical Guide to Wine Making Equipment, Winemaking equipment & Supply-Aelt Brewery Solution

Wine is a natural fermented beverage made from premium wine grapes, going through crushing, pressing, fermentation and aging.

it is popular for its nutritive benefits and unique taste,widely used for dining, tasting, social occasions and gift-giving worldwide.

Core Technological Processes & Equipment

1. Grape reception & crushing system    

Raw material selection

The grapes for making juice are required to be fresh and mature, with good flavor. You should get rid of those unripe, overripe and mechanically damaged fruits, or they would contaminate the juice quality. It is better the process the grapes the same day they are picked. If you need to store them, keep the temperature at 0℃ and the moisture of 80%-85%.

To improve the efficiency of selection, experienced producers usually adopts grape vibration separator. It can transmit grapes and separate the unqualified grapes, stems and impurities with high-frequency vibration.

Grape cleaning

After selection, we need to clean the grapes with a fruit cleaning machine. A fruit surfing cleaning machine can scour the grape surface and remove the dirt with tumbling water, without damage to the grapes. To achieve better cleaning effect, you can dip the grapes in potassium permanganate solution for 3min and them rinse them with running water.

Grape Destemming

Grape stems account for 3-8% the weight of grapes. They are mainly made of lignin, with 1-2.5% tannin, 0.5-1.5% acid and a little bitter compound. They must be removed from grapes in case they contaminate the grape juice.

Grape destemmer is a specialized equipment to remove stems on grapes and protect the integrity of the grape grains. The crushing roller is made of non-toxic and high-elastic rubber, with no damage to the grapes. Then a single-screw pump transmit the grapes to the next process for juice extraction. The pore size of the drum sieve can be customized according to the size of grapes.

2.Pressing & juice transfer system

   It gently extracts grape juice and transports it stably to fermentation tanks.

It ensures pure juice quality and avoids bitter taste from broken grape seeds.

3.Fermentation & temperature control system 

Variable Capacity Tank, also called floating lid wine tank or always full tank, is very popular for making small batch premium wine. The lid can be lifted up and down according to the juice level inside the tank, to keep the juice away from air(oxygen).It keeps constant temperature during wine fermentation,ensures stable brewing quality, rich fruit aroma and mellow taste.

500 Liters Wine Making Start Up System :
*3 x 500 Litre Stainless steel tanks with variable capacity lid, stainless steel anti-dust cover, floating lid systems including hand pump with manometer, pressure release valve, gasket, tubing and stainless swivel tap valves,
* Attractive all stainless stands for 500  tanks
* Food grade wine transfer pump, reversible,
*Food grade sanitary transfer hose with supply of stainless gear clamps
*Plate & frame filter complete with pump, gauge, by-pass and pre-screen in-line strainer
*Semi-automatic counter top corker with protective shield
* Single head vacuum bottle filler
* All stainless counter top shrink applicator

 4.Aging & storage system

This system stabilizes wine quality, softens tannins and improves wine flavor.

It includes stainless steel tanks and oak barrel aging equipment, to make wine mellow, pure and layered in taste.

5.Clarification & filtration system

 Filtration is a technique that winemakers use to clarify wine and remove sediment and haze. Through one of several processes, filtration prevents wine from appearing cloudy and re-fermenting in the bottle. It’s typically done using membranes or pads, but there are various methods that wineries can use to achieve their desired flavor and appearance. Therefore, it’s essential to learn about the basics of wine filtration, including methods of filtration commonly used, maintenance and cleaning considerations and tips for choosing a filtration system that works best for your winery.

The Purpose of Filtration

One primary reason winemakers filter their wine is to make it look and taste more polished. Filtration also improves the microbial stability of wine, which prevents premature spoilage that makes a wine undrinkable. Typically, white wines are filtered to give them clarity. Some red wines are not filtered because they are better at absorbing off-aromas and flavors. This leads many winemakers to only filter reds when necessary and no more than truly needed

6.Bottling & packaging CIP Cleaning System

Pasteurization and filling

Pasteurization requires high temperature and short time. The grape juice is heated up to 90℃ for 30s. Hot filling and aseptic cold filling are 2 common ways of filling. In hot filling, when the grape juice is cooled to 85℃, it can be filled into cans and sealed. In aseptic cold filing, the grape wine is cooled to room temperature and filled into bottles under aseptic condition.

7.Nutritive value of grape vine

Grape Wine is known as plant beverage. It has the following nutritive value:

· Grape contains 16% carbohydrate (most are glucoses), 0.5% plant fibers, potassium chloride, iron and phosphorus, digestible sugar. These substance contribute to the balance of blood acid, and the building of bones and nerves.

· Grapes contains the highest iron content of all Summer fruits. They are good for people with anemia.

· Grape Wine can improve our immunity to diseases. As proved by scientists, every 100g grapes contains vitamin A 50 IUs, vitamin C 100 IUs, and vitamin B2 10 IUs.

· Grape is good for nephritis patients, because it can reduce the albumin and sodium chloride in kidney, as shown by researches.

· Grape Wine can improve liver function and promote choleresis. Some doctors includes grape juice in the recipe of diabetics, because it contains substance like insulin.

· Grapes contains falconoid and polyphenol that can inhibit the platelet aggregation and prevent heart disease.