Grape juice processing

November 26, 2019

Grape juice contains the most valuable ingredients in fresh fruit, so it is rich in nutrients and can be used as a health food in addition to drinking.

Process flow

Raw material selection → cleaning → selection, de-stemming → crushing → heat-up coloration → pressing → filtration → blending → clarification → heating → canning sealing → sterilization and cooling.

Operation points

a. The raw material selection should choose a variety with good flavor and juice. The fruit must be fresh and fully ripe, and the unripe fruit, over ripe fruit and mechanical injury fruit should be removed.

b. Cleaning The fruit is soaked in 0.03% potassium permanganate solution for 3 minutes, then rinsed in running water until the water is not reddish.

c. Pick, remove stems, pick fruit, and remove fruit stems. Because fruit stems account for 3 to 8% of fruit weight, almost all of them are lignin at maturity, and contain 1 to 2.5% tannins, 0.5 to 1.5% of acid and a small amount of bitter substances, so as not to affect the quality of fruit juices.

d. Crush the fruit with a crusher or hand-break.

e. Heating and crushing The crushing fruit is heated to 60-70° C. and maintained for 15 minutes so that the pigment of the grape is fully immersed in the juice.

f. Squeezing and Filtering Pressing or manual pressing is used to extract the juice from the crushing fruit and filter it with a velvet bag to remove the slag and transfer the juice to the storage drum. Blending with 20% sugar solution to adjust the sugar content of the juice to 16%, add tartaric acid to the juice. Generally, add 2% of tartaric acid solution per 100 kilograms of juice to prevent precipitation of tartar. 2% tartaric acid solution preparation method: Weigh 1 kg of tartaric acid, add water, 49 kg, boil for 2 minutes, cook for 5 minutes, stop heating, stir well enough, immediately dissolve the fluff cloth, add water to 50 kg. Quick cooling standby.

h. The gelatin tannin method is used for clarification and heating, that is, 4 to 6 grams of tannin is added to 100 kilograms of juice, and 6 to 10 grams of gelatin is added after 8 hours. The clarification temperature is preferably 8-12 °C. When all the fruit floe sinks into the bottom, the siphon tube is used to aspirate the clear liquid, and the juice is heated to 80-85°C in a sandwich pot.

i. Canning, Sealing, Sterilization and Cooling Put the juice in a sterilized glass jar, seal it in hot water at 85°C for 15 minutes, gradually add cold water to reduce the temperature to 35°C.

During the processing of grape juice, it is necessary to prevent contact with metals such as iron and copper in order to prevent discoloration; squeezed juices are bottled at room temperature, sealed by suction, and then sterilized in water at 85°C for 15 to 20 minutes.


Because  of  different growing environment and conditions of itself, the fruit will be  different types of shapes and sizes, usually we deliver the size 220/280/320/350 /500/550 and  so on, but can also supply other sizes. 

550Grains/50g Goji Berry

50g Goji Berry,Ningxia Wolfberry,20Kg Carton Goji Berry,Common Goji Berry