Some Essential Knowledge about Wine Making

For different types of wine, the equipment required for its winemaking process is specialized. The following is an introduction to winemaking equipment for brandy, rum, whiskey, vodka, champagne and beer:

1. Brandy

Fermentation barrel: A container used to ferment fruit (usually grapes), commonly using food-grade wooden barrels or stainless steel barrels.

Distiller: Commonly used equipment is a single-column distiller (such as Alambic), which is used to separate alcohol from the fermented liquid.

Maturation barrel: An oak barrel used to mature the distilled brandy to increase flavor.

2. Rum

Fermentation barrel: A barrel similar to brandy used to ferment sugarcane juice or molasses.

Distiller: Usually uses a cast iron still or a continuous distiller, suitable for producing different styles of rum.

Maturation barrel: An oak barrel used to mature the liquor to enhance the taste and aroma.

3. Whiskey

Saccharification tank: Equipment used to mix ground grains with hot water to extract sugar.

Fermentation Barrel: A wooden or stainless steel barrel used to store mixed liquids for fermentation to produce alcohol.

Still: A copper boiler still (Pot Still) or continuous still is used to separate the alcohol.

Barrel: Oak barrel, usually aged in a wooden barrel for several years to add flavor.

4. Vodka

Fermentation Barrel: A barrel used to ferment raw materials (such as grains or potatoes), usually made of stainless steel or food-grade plastic.

Still: A continuous still is used to achieve highly pure alcohol.

Filtration Equipment: Equipment used to further remove impurities and adjust the taste, which may include activated carbon filters.

5. Champagne

Fermentation Barrel: A wooden barrel or stainless steel fermentation tank used for primary fermentation.

Bottling Equipment: Special equipment used to bottle the base wine and add sugar and yeast for bottle fermentation.

Rack: Rack used to store bottled champagne, which is convenient for rotating each bottle to remove sediment.

Deprecipitation Equipment: Equipment that removes sediment in the bottle through the "freeze deprecipitation method" or "rotation" process.

6. Beer

Saccharification tank: used to mix malt with water and heat it to convert starch into sugar.

Boiler: used to boil wort while adding hops.

Fermentation barrel: large-capacity wooden barrel or stainless steel barrel used for alcohol fermentation and secondary fermentation.

Filtration equipment: equipment used to clarify beer and remove solid impurities.

Bottling/canning equipment: automated equipment used to bottle or can finished beer.

The above equipment plays an important role in the beer production process, and each beer production process requires specific equipment to ensure quality and flavor.