Equipment Needed to Start a Fruit Winery (Checklist)

Launching a fruit winery is an exciting opportunity—whether you’re transforming orchard harvests into profitable bottled wines, expanding a farm business, or entering the fast-growing craft beverage industry. Fruit wine production blends traditional winemaking techniques with specialized equipment designed for handling pulp-rich musts, delicate aromatics, and fruit-driven fermentation.

But what equipment do you really need to start a fruit winery?

This comprehensive checklist walks you through all essential production tools, optional upgrades, recommended capacities, and workflow planning—so you can build a professional, efficient fruit winery from day one.Micet Craft Brewing Equipment Manufacturers

Why Equipment Matters in Fruit Winemaking

Fruit wine is not just grape wine with a different fruit source. Fruit contains:

• Higher pectin levels
• Greater pulp solids
• Naturally lower tannins
• Varied acidity and sugar levels
• Highly volatile aroma compounds

This means fruit wineries must be prepared to manage:

✅ Sanitation (pulp harbors microbes)
✅ Oxidation control
✅ Efficient extraction & pressing
✅ Temperature-controlled fermentation
✅ Consistent clarification & stabilization

The right equipment helps avoid:

❌ Stuck fermentations
❌ Haze and stability issues
❌ Oxidation and flavor loss
❌ Poor yield and waste
❌ Microbial contamination

Investing strategically in quality tools ensures reliable batches, higher yield, and a product you’re proud to sell.

Essential Equipment Checklist for Starting a Fruit Winery

✅ 1. Fruit Reception & Preparation

Purpose: Cleaning, sorting, crushing, and preparing fruit for pressing or maceration.

Equipment Description Sorting table Removes leaves, stems, debris Fruit crusher/mill Breaks down fruit into must De-stemmer (optional) For berries and grapes Fruit washer/spray station Pre-rinses raw fruit Food-grade tote bins Transport and staging Stainless buckets & shovels Sanitary handling tools

Tip: Choose stainless steel wherever possible to avoid aroma retention and contamination.

✅ 2. Fruit Pressing Equipment

Fruit wines require effective juice extraction without harsh tannin pickup.

Equipment Best For Notes Bladder press (pneumatic) Commercial fruit wineries Gentle extraction, efficient Hydraulic press Harder fruit like apples High pressure, strong extraction Manual basket press Very small batch Labor heavy, lower yield

Recommended: Pneumatic bladder press for versatility and gentle juice handling.

✅ 3. Maceration & Pre-Fermentation Tanks

Some fruit benefits from pre-fermentation maceration to release aromatics.

• Stainless steel open-top tanks
• Optional heating jackets
• Mixing paddle or punch-down tools

✅ 4. Fermentation Tanks (Core Investment)

Stainless steel fermentation tanks are ideal because they provide:

• Temperature control
• Sanitary surfaces
• Oxygen barrier
• Conical bottom for lees removal
• Integrated sample valve and racking arm

Sizing rules:

Winery Scale Fermenter Size Quantity Micro 300–800 L 2–4 Small commercial 1,000–2,000 L 4–8 Growing winery 2,000–5,000 L 6–12

Choose 304/316 stainless steel with glycol jacket.

✅ 5. Temperature Control System

Fruit wine requires precise cooling for aroma retention.

• Glycol chiller (2–10+ tons depending on scale)
• Insulated glycol lines
• Digital tank controllers
• Solenoid valves for automation

Target fermentation range: 10–18°C (50–64°F) depending on fruit.

✅ 6. Pumps, Hoses, and Fittings

For transferring juice and wine safely.

Equipment Notes Low-shear wine pump Preserves structure; VFD preferred Peristaltic pump For pulpy must Food-grade hoses Easy to clean, tri-clamp ends Tri-clamp sanitary fittings Standardize sizes for workflow

✅ 7. Clarification & Filtration Systems

Fruit wines require careful clarification.

Equipment Notes Plate & frame filter Cost-effective, flexible Lenticular filter housing Cleaner changeovers Crossflow filter (advanced) Professional polishing, low loss

Start with pad filtration; upgrade as volume grows.

✅ 8. Storage, Stabilization & Aging Tanks

After fermentation, use conditioning tanks for:

• Cold stabilization
• Clarification
• Blending
• Aging

Recommended features:

• Jacketed tanks for chilling
• Floating lid for variable volume
• Sampling port & racking arm

✅ 9. Cold Stabilization Equipment

To prevent tartrate crystals and improve clarity.

Options:

• Glycol-jacketed brite tanks
• Cold room/chiller tank space

Target: –2°C to 0°C (28°F–32°F) for 1–3 weeks depending on fruit style.

✅ 10. Bottling & Packaging Equipment

Minimal bottling kit:

• Semi-automatic or automatic bottler
• Corker / capper / crown capper (depending on packaging)
• Labeling machine
• Bottle rinse/dry station

Entry-level bottling line output: 800–2,000 bottles/hour

✅ 11. Cleaning & Sanitation

CIP (clean-in-place) systems streamline sanitation.

• CIP cart with pump
• CIP spray balls in tanks
• Caustic & acid solution containers
• Peracetic acid sanitizer
• Brushes & sanitation wands

Never compromise on sanitation—especially with fruit pulp.

✅ 12. Laboratory Tools & Quality Control

Basic lab by scale:

Minimum Set

• Hydrometer / refractometer
• pH meter
• SO₂ testing kit
• Thermometer
• Titration set for TA (titratable acidity)

Professional Set

• DO (dissolved oxygen) meter
• CO₂ meter
• YAN testing equipment
• Microscope & slides

Keeping records supports consistency and legal compliance.

✅ 13. General Winery Equipment

• Scales for fruit & sugar additions
• Food-grade fermentation buckets
• Stainless racking canes
• Forklift or pallet jack
• Work tables & shelving
• Bottles, corks/caps, and labels
• Drainage flooring & washable walls

Optional Upgrades as You Scale

• Automated fermentation control panels
• Inert gas system (N₂ or CO₂)
• Pasteurizer for sweet fruit wines
• Oak tanks or barrel program
• Mobile bottling line rental
• Cross-flow filter technology
• Tunnel pasteurizer (for RTD fruit drinks)

Workflow Layout Tips

Efficient winery design follows clean product flow:

Fruit receiving → Crush → Press → Ferment → Clarify → Stabilize → Bottle

Plan:

• Smooth floor slope to drains
• Easy hose routing
• CIP access paths
• Cold room or glycol zone
• Packaging line workspace

Avoid bottlenecks, literally and figuratively.

FAQs

Q1: What size tanks do I need to start a fruit winery?

Aim for 1.2–2x your average batch size to allow for expansion and headspace. Many small wineries use 1,000–2,000 L stainless tanks to balance flexibility and efficiency.

Q2: Can I start with plastic tanks or home-brew gear?

Plastic may work for pilot tests, but commercial fruit wine requires:

• Stainless steel
• Temperature control
• Closed-loop sanitation
• Low-oxygen handling

Invest in proper stainless equipment early to avoid quality and compliance issues.

Q3: Do I need specialized equipment for fruit wine vs grape wine?

Fruit wine needs more:

• Pulp handling tools
• Filtration capability
• Temperature precision
• Enzyme & pectin management tools

A setup designed for grape wine may need upgrades for fruit operations.

Recommended Stainless Equipment for Fruit Winery Startups — Micet

For new and growing fruit wineries, Micet offers professional-grade stainless steel winery equipment designed for fruit fermentation needs:

• Jacketed stainless steel fermentation tanks
• Floating-lid and bright tanks for stabilization
• Bladder presses for high-yield gentle extraction
• Modular glycol chilling systems
• CIP systems, pumps, fittings, and automation support

Micet equipment is engineered for hygiene, durability, and flavor protection, making it an ideal choice for fruit wine producers building a scalable, efficient production system.

📩 Tell me your planned production volume and tank sizes, and I’ll recommend a tailored Micet system configuration for your winery.