Armenia has a deep winemaking heritage, and around Yerevan a new generation of producers is turning local fruit — grapes, pomegranate, apricot — into wine and cider for export. A boutique producer asked zoolinked mechanical for a turnkey fruit-wine and cider line that balanced craft quality with commercial throughput.
Fruit wine production is as much biology as engineering: controlled fermentation and gentle clarification define the final character, so the equipment must protect the process, not overpower it.
Project Overview
From Fruit to Bottle
- Crushing & belt-press extraction for gentle, high-quality juice.
- Temperature-controlled fermentation tanks for consistent, clean fermentation.
- Plate-and-frame filtration to clarify the wine before bottling.
- Glass-bottle filling matched to premium presentation.
Process Flow
- RO water treatment for utilities & CIP.
- Fruit crushing / belt-press juicing.
- Fermentation in jacketed tanks (temperature-controlled).
- Plate-and-frame filtration / clarification.
- Glass-bottle filling.
- Shrink-sleeve labelling + CIP cleaning.
Producing wine, cider or fruit wine?
Equipment Configuration
Commissioning & Training
Installed over 22 working days including fermentation-tank set-up. Training covered fermentation temperature management, filtration and gentle bottling to preserve aromatics.
Results & ROI
Conclusion
By respecting the biology of fermentation while adding commercial throughput, this Yerevan line lets a boutique producer scale fruit wine and cider for export without losing craft character.
Build your fruit wine or cider line.
