WINE FROM RHODODENDRON FLOWER
[EIRI/EDPR/4674] J.C.: 2891XL
Fruit spirits are produced all over the world using various fruits, according to the availability in different countries and seasons. In this way, the current commercialization of known alcoholic beverages obtained from fruit could facilitate the market penetration of such spirits 1. Some fruits that have been used to produce distillates are melons 2, mulberries 3, plums and cherries 4 jabuticaba 5, black mulberries and blackcurrants 1 and pears 6.
According to Brazilian law, a fruit spirit is a beverage with an alcohol content between 36 and 54% v/v at 20°C that is obtained from simple fruit alcoholic distillates or by the distillation of fermented fruit. The volatile compound content should be ≥2000 mg/L of anhydrous alcohol, but never >6500 mg/L 7.
The process needed to produce fruit spirit is complex and involves various factors that influence the quality of the final product. However, the main physico‐chemical and sensorial differences among spirits are due to the particular composition of their corresponding raw materials (fruit, cereals, vegetables, etc.) and the fermentation process. Market‐orientated yeast strains are currently being developed for the competitive production of alcoholic beverages with minimized resource inputs.
COST ESTIMATION
Plant Capacity 4000 Ltr./Day
Land & Building (6000 sq.mt.) Rs. 4.72 Cr
Plant & Machinery Rs. 7.50 Cr
Working Capital for 1 Month Rs. 97.46 Lac
Total Capital Investment Rs. 13.65 Cr
Rate of Return 32%
Break Even Point 55%
CONTENTS
INTRODUCTION
ALCOHOL:-
INDUSTRIAL ALCOHOL:-
PROPERTIES
USES AND APPLICATION FOR ALCOHAL
B.I.S. SPECIFICATION
MARKET POSITION
WINE INDUSTRY IN INDIA
MAHUA FLOWER
FRESH MAHUA FLOWERS
MANUFACTURING PROCESS OF WINE FROM ORANGE
PROCESS FLOW DIAGRAM OF ORANGE WINE
INOCULATED FERMENTATION OF ORANGE JUICE FOR PRODUCTION OF CITRIC FRUIT SPIRIT
MATERIALS AND METHODS
FRUIT
ORANGE MUST
YEAST STRAIN
FERMENTATION ASSAYS
EVALUATION OF FERMENTATION PERFORMANCE
ENUMERATION OF MICROORGANISMS AND VIABILITY
DISTILLATION
HPLC ANALYSIS
GC‐FID ANALYSIS
SENSORY EVALUATION
RESULTS AND DISCUSSION
CHARACTERIZATION OF FRUIT AND MUST
TABLE: PHYSICO‐CHEMICAL CHARACTERIZATION OF THE ORANGE JUICE
ALCOHOLIC FERMENTATION
VIABLE COUNTS OF YEAST DURING INOCULATED ORANGE JUICE FERMENTATION THE BARS INDICATE STANDARD DEVIATIONS
KINETIC PARAMETERS
TABLE: ORGANIC COMPOUNDS DETERMINED BY HPLC AND GC IN ORANGE JUICE FERMENTATION
CHEMICAL ANALYSES DURING FERMENTATION
CONSUMPTION OF SOLUBLE SOLIDS (SQUARES) AND ETHANOL (CIRCLES) PRODUCTION IN ORANGE JUICE FERMENTATION THE BARS INDICATE STANDARD DEVIATIONS
ANALYSIS OF THE DISTILLATE
TABLE: VOLATILE AND NON‐VOLATILE COMPOUNDS DETERMINED BY HPLC AND GC‐FID IN THE DISTILLED ORANGE SPIRIT
DETAILS OF CITRUS WINE
MANUFACTURING PROCESS OF FRUIT WINES FROM FRUIT JUICES OF LOW SUGAR CONTENT
PLANT LAYOUT
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF MIXER
SUPPLIERS OF TUBE HEAT EXCHANGERS
SUPPLIERS OF CONDENSER
SUPPLIERS OF VACUMATIC FILLING MACHINE
SUPPLIERS OF ORANGE PEELING MACHINE
SUPPLIERS OF HYDRAULIC JUICE EXTRACTOR
SUPPLIERS OF FRUIT PULPER
SUPPLIERS OF BOILERS
SUPPLIERS OF EFFLUENT TREATMENT PLANT
SUPPLIERS OF DG SETS
SUPPLIERS OF INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS
SUPPLIERS OF MATERIAL HANDLING EQUIPMENTS
SUPPLIERS OF RAW MATERIAL
SUPPLIERS OF SULPHURIC ACID
SUPPLIERS OF YEAST
SUPPLIERS OF 750 ML GLASS BOTTLES
RAW MATERIALS
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
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