The winemaking process starts with harvesting and crushing grapes, goes through fermentation, ageing and finishes with packaging. Winemaking supplies vary according to the desired wine and the production or plant size.
Which wine equipment do you need?
Cartoner with partitions for wine
Level and flow meter fillers for beverages
Inline fill-level control for beverages
Anaerobic Fermentation Monitor
Laser guided vehicles
End of line system for bottling plants
Empty crate inspection system
Empty bottle height sorting system
Versatile bottle sorting system
Residual liquid inspection system
Advanced residual liquid inspection system
High-frequency fill level controller
High-precision X-ray fill level controller
Full crate inspection system
High-speed unscrambler for large bottles
High-speed unscrambler for small bottles
Shell and tube heat exchanger
Tunnel pasteurizer for beverage
CIP system for beverage
Air knife system for bottling lines
Industrial bottle sterilizer
Industrial bottle washing machine
Self-adhesive linear labeling machine for bottles
Wraparound case packer
Wrap-around case packer for cans or bottles
Multifunction case packer for bottles and jars
Fruit pulping machine
Industrial crate washing machine
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First procedures for making wine: picking grapes
The harvesting process begins with winegrowers manually picking up grapes. It may also happen with harvesting machines, which speed up the process. They function as a usual tractor but with vibrating “arms” that pick the grapes and put them on a carpet. There, the equipment removes insects and branches. Some wine varieties are more difficult to harvest with machinery due to the fragility of the berries.
Winemaking supplies to extract juice out of grapes
While you can experience stomping grapes in some wine festivals or vineyards around the world, machines usually do the maceration work. Crushers can be combined with a destemmer, which opens the grapes to get their juice. They also separate the fruit from the steam, as the name suggests. In this phase, grape juice gets in contact with grape skins – in the case of red and rosé wines, at least. White wines usually cannot have contact with the skins, as if affects their sweet taste.
Choosing winemaking equipment for fermentation and ageing
Fermentation is the next step in the winemaking process, and vessels change according to what you seek in your wine. It can be either a stainless steel, wood or concrete container, or even an amphora jar. The choice affects the fermentation temperature, which is harder to control depending on the material. White wines ferment under lower temperatures than red ones because the cold helps maintain their fruity flavors and colors. Either way, fermentation at low temperatures helps extract a more flavory taste out of the wine.
After fermentation, the wine goes to a tank or barrel, where it ages. Maturation develops complex aromas and smoother tastes. The next step is to bottle the aged wine.
Bottling and packaging winemaking supplies
You may choose between semiautomatic and automatic machines that will pump your wine into the bottles. They can be adjusted with the maximum level of liquid you want in the bottle and their systems discard damaged bottles. After bottling, sterilization is an essential step to reduce the chances of contamination. Once cleaned, you can pack the wine bottles.
You can choose different winemaking supplies for packaging. One possibility is to opt for cartons with partitions, for instance, to avoid damaging the bottles. You can find both preformed partitions and non-preformed partitions; have in mind that the latter saves costs and still protects your bottles from crashing against each other. The packaging process of wrapping the bottles can be automated from the very opening of the carton.