As we all know, 100l micro brewery of fruit wine and fruit processed alcoholic beverages, as a complete set of engineering in China fruit wine production has a long history, from the Han and Tang Dynasties to Ming and Qing dynasties, not only 100l micro brewery and a wide variety. Like jujube wine, mulberry wine, orange wine, plum wine, pomegranate wine, peach wine, pear wine, etc., these wines with sweet, sour, fragrant flavor characteristics for generations of people love. After the establishment of New China, fruit wine has developed, whether it is output, quality, brewing technology, equipment, are gradually changing the small workshop production mode, and the direction of industrialization.

With the improvement of people's living standards and the change of diet structure, people no longer blindly pursue sweet fruit wine, fruit wine has new changes in the style, type, packaging and decoration of wine quality. Especially since the 1990s, the production of fruit wine has adopted some advanced technologies, such as juice pretreatment, yeast selection, artificial yeast addition, application of enzyme engineering, temperature control, the whole process of oxygen insulation and anti-browning measures and multistage membrane filtration, and at the same time, the advanced technology of brandy production has been borrowed in the process of fruit distilled wine. The application of these technologies has greatly improved the quality of products, coupled with novel and generous decoration and a wide variety of colors, fruit wine has not only become one of the gifts as drinking wine.

Vigorously advocate the development of 100l micro brewery, which can not only reduce food consumption, alcohol consumption structure, meet consumer demand, benefit national health, but also make full use of soil slope and mountain resources. Therefore, the development of fruit wine can not only be strongly supported by the local government, but also welcomed and supported by the majority of fruit farmers.

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