Strawberry Wine Processing Line

As a kind of berry fruit, strawberry has large water content, thin peel, tender tissue, soft and juicy, but it has poor storage properties. It can only be stored for 1-2 days at room temperature, so it is often processed into products that can be stored for a long time. Strawberry is rich in nutritional value and is called the queen of fruits, it is rich in vitamin C, vitamin A, anthocyanins, folic acid, etc, which has function of anti-oxidation, promotes digestion, and protects eyesight.

Fresh strawberries can be processed into the strawberry puree, strawberry jam, strawberry dried fruit, strawberry juice and strawberry wine and other products. The final product can be filled into PET or glass bottles, glass jars, aseptic bags, metal cans, pouches and other food containers.

The capacity of the strawberry processing line is from 1T/H to 30T/H for consumers to choose from. The entire production line equipment is made of food-grade SUS304, which has the characteristics of high automation, low energy consumption, flexibility, customization, modularization, and high efficiency.

Strawberry processing plant equipment mainly includes strawberry cleaning and sorting machine, strawberry destemming machine, strawberry crushing and beating machine, strawberry juicer, strawberry enzymolysis machine, strawberry juice mixing tank, strawberry juice fermentation tank, aging tank, strawberry wine clarification equipment, and sterilizer, homogenizer, filling machine, CIP equipment, etc.

The raw materials needed for the production of strawberry wine mainly include fresh strawberries or strawberry concentrate, white sugar, citric acid, active brewer’s yeast, pectinase, potassium sulfite, pure water and other raw materials.

The strawberry wine processing line can also process other berry fruits like blueberry, blackberry, mulberry fruits into wine.

For strawberry juice and puree processing, please check this portfolio for reference, today we mainly introduce the strawberry wine processing steps.

The technological flowchart for processing strawberry wine: Strawberry washing and sorting, strawberry destemming, strawberry crushing and juicing, strawberry juice blending, strawberry juice fermentation, strawberry wine aging, clarification, strawberry wine filing, pasteurization and cooling.

Use high-ripe, fresh strawberries as raw materials to eliminate insect bites, rotten, hard, spoiled, and damaged fruits. At the same time, remove the strawberry stalks and leaves. The entire operation process requires the gentle operation to prevent the strawberry from being damaged by pressure.

The selected strawberries are soaked in 1% salt water to remove the larvae, and then rinsed with high-pressure water to wash away the salt water and sediment on the strawberry surface.

Use a crusher to break the strawberries, then add pectinase at a ratio of 0.02%, and keep the strawberry mash in the enzymolysis tank for 2 hours at a temperature of 40°C to reduce the viscosity of the strawberry and increase the juice yield. Then a centrifuge is used for the solid-liquid separation to obtain a clarified raw strawberry juice.

Due to the low sugar content of strawberry juice, the alcohol content of the raw wine obtained through fermentation is difficult to meet the requirements. According to the sugar content of 1.7g/100ml to produce 1° alcohol, if the sugar content in strawberry juice is lower than the produced alcohol content, add white sugar to increase the sugar content, and at the same time add citric acid to adjust the PH value to about 3.5, and then add sub Potassium sulfate inhibits the growth of bacteria.

Dry yeast activity: add 10% active dry yeast to 5% sugar-containing warm water (35℃), turn on the agitator of the mixing tank and let it stand for about 20-30 minutes, and wait until a large amount of foam is generated on the surface liquid.

Fermentation: Add the activated yeast to the strawberry juice and stir, the addition amount is 0.01%. After 7 days of fermentation in the main fermentation tank at 25°C, the upper layer of wine is transferred to another clean and sterilized stainless steel tank by the siphon method. Then it is fermented at about 20°C for 14 days. When the sugar content of the material liquid drops to 0.1%, it can be pumped into the aging tank.

Aging: The fermented strawberry wine is aged at a temperature of 10°C. The aging process can be completed in the aging tank, the material liquid should be filled with the tank and try not to contact the air.

Add 0.1% diatomaceous earth for clarification. The aging wine still has a large amount of suspended colloidal substances, in order to improve the stability of the wine, a clarifying agent (gelatin or diatomaceous earth) is added for clarification. The clarified strawberry wine is controlled between 12°-16°.

The clarified strawberry wine can be filled into glass bottles, sealed, and then pasteurized (75-85°C, 20-30min), and then cooled to room temperature by spraying water.