Fruit wine loading method

Abstract

The invention discloses a fruit wine loading method. The method comprises cleaning a fruit wine container, inverting and positioning the fruit wine container, putting high pressure spray nozzles into the fruit wine container from bottom to top, injecting the fruit wine through the high pressure spray nozzles, in injection, rotating the bottom of the fruit wine container around the opening of the fruit wine container by at least 360 degrees, slowly lifting the fruit wine container, simultaneously, rotating the fruit wine container until the high pressure spray nozzles are close to the opening of the fruit wine container, carrying out cleaning, and carrying loading and sealing: overturning and positioning the inverted cleaned fruit wine container, pouring fruit wine at the normal temperature into the fruit wine container, stretching a heating rod into the fruit wine container so that the heating rod is close to the fruit wine liquid level, keeping the heating rod for 10-20s, taking out the heating rod and immediately sealing the opening through a cover so that the loading process is finished. The fruit wine container is inverted, high pressure atomized fruit wine is injected through the high pressure spray nozzles and is used for fruit wine flushing and the heating rod heats air in the fruit wine container after fruit wine loading and before opening sealing so that fruit wine quality and shelf-life are greatly improved.

Description

technical field [0001] The invention relates to a wine filling method, in particular to a fruit wine filling method. Background technique [0002] At present, the filling methods of wine including fruit wine are basically the same. The containers (such as glass bottles, aluminum cans, aluminum barrels, aluminum cans, etc.) are cleaned on the cleaning platform first, and then the wine is filled on the filling platform. And seal it. [0003] In the above-mentioned traditional filling methods, the cleaning solution includes water or wine, but no matter what kind of cleaning solution, it is basically soaked or vibrated (such as ultrasonic vibration) for cleaning. This method will waste more cleaning liquid, and the cleanliness of the cleaning It is not very thorough, and non-alcoholic foreign matter will often remain on the inner wall of the container, which will have a negative impact on the quality and shelf life of the finished wine; when filling, the mouth is usually sealed...

AI Technical Summary

Problems solved by technology

[0003] In the above-mentioned traditional filling methods, the cleaning solution includes water or wine, but no matter what kind of cleaning solution, it is basically soaked or vibrated (such as ultrasonic vibration) for cleaning. This method will waste more cleaning liquid, and the cleanliness of the cleaning It is not very thorough, and non-alcoholic foreign matter will often remain on the inner wall of the container, which will have a negative impact on the quality and shelf life of the finished wine; when filling, the mouth is usually sealed immediately after filling the wine. This method will cause relatively more air in the container, which will have a negative impact on the quality and shelf life of the wine, and because the pressure inside and outside the container is basically the same, the sealing effect of the package is not very ideal, and the sealing degree will often be reduced.