How to make Fruit Wine

The smaller producers that work in the agricultural areas in developing countries usually have access to a large variety of fruit. However often times the production of these fruits only grow in certain times of the year, meaning that the best prices aren’t always available and the percentage of losses after harvesting is sometimes very high which can gravely affect the farmer. 

One possible way of industrializing the fruit is through the elaboration of good quality wine at a competitive price, which has been demonstrated through the development of this technology.

The unit production that we will be showing in this site is in the smaller scale and its maximum capacity of 800 liters of wine a month, however a production of around 163 liters is enough to cover the costs. The technology used here is very simple: for the preparation of must you only need an industrial blender, the fermentation process is done in plastic food containers and bottling is done manually.

Fruit Wine Ingredients, Equipment and Materials Prime Material Equipment and Materials Fruit Wine Elaboration Process Elaboration Process of Tangerine Wine Pulp Preparation The Alcoholic Fermentation Recommendations for the Elaboration of Wine with Other Fruits Quality Control Hygiene in the Fabrication and Manipulation Machinery, Equipment and Materials Bottles Hygiene Factors That Influence the Elaboration of Fruit Wine Costs and Determination of Prices Fixed Costs of Fruit Wine Determining Sales Costs