Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles

In a world brimming with myriad tastes and sensations, the art of crafting beverages has transcended mere refreshment; it has become an intricate symphony of flavors, a celebration of tradition, and a canvas for innovation. Within the pages of this compendium, "Complete Technology Handbook on Alcoholic and Non-Alcoholic Beverages (Fruit Juices, Smoothies, Sugar- cane Juice, Mocktails, Wine, Rum and Liquor Bottling) with Detailed Manufacturing Process and Formulations with Project Profiles," we invite you on an extraordinary journey—a journey through the captivating universe of beverages.

Beverages have woven themselves into the tapestry of human existence, entwined with culture, history, and celebration. From the velvety depths of wines and the timeless allure of whiskey to the effervescent charm of carbonated concoctions and the healthful embrace of fruit juices and smoothies, this handbook embarks on a quest to uncover the essence of these liquid treasures.

As we embark on this voyage, let us consider the heart of any beverage: the artistry of its creation. Behind every sip of that refreshing mocktail, every swirl of aged wine, and every exhilarating burst of carbonation lies a meticulous process—a blend of science and craftsmanship. This book serves as your guide to demystifying these processes, unlocking the secrets of formulation, and offering a glimpse into the industries that bring these beverages to life.

In these pages, you will explore the alchemy of flavorings and emulsions, understanding the magic that transforms raw ingredients into the captivating essences that tantalize our taste buds. The chapters on grape juice and citrus fruit processing reveal the meticulous care and attention required to harness the vibrant flavors of nature's bounty.

We also dive into the intriguing world of smoothies and mocktails, where fruits, herbs, and spices meld into concoctions that are as invigorating as they are wholesome. Our exploration extends to the globe's tropical corners, from the lushness of guava to the tang of passion fruit, offering a taste of paradise in each sip.

For those with an affinity for spirits, the chapters on whisky and rum take you on a journey through the history and craftsmanship behind these complex libations. Learn about the distinct distillation processes, the nuances of aging, and the chemistry that gives each bottle its unique character.

• Beer aficionados will find their thirst for knowledge quenched as we traverse the malting process, uncover the secrets of hops, and explore the diverse world of beer types, from pale ales to stouts.
  
• Vodka enthusiasts can delve into the intricacies of the vodka-making process, from raw materials to distillation, and even explore the realm of flavored and natural distilled fruit vodkas.
  
• Wine lovers will relish the insights into grape selection, fermentation, and the fine art of aging. And for those seeking to embark on their own brewing adventures, the world of microbrewery technology awaits, with equipment insights and industry know-how.
  

As we continue, we venture into the domain of country liquor bottling and the economics of blending and bottling plants, offering a comprehensive view of the industry landscape.

This book is not just a compendium of knowledge; it is an invitation to embark on your own beverage odyssey. Whether you are a seasoned industry expert, an aspiring entrepreneur, or simply an enthusiastic connoisseur, our aim is to quench your thirst for understanding the intricacies of beverage creation.

The world of beverages is a realm of sensory delight, tradition, innovation, and boundless possibilities. It is our hope that this handbook, rich with insights, formulations, and project profiles, will inspire your own journey into the fascinating world of beverages. May it be a source of both knowledge and inspiration, inviting you to raise your glass to the endless possibilities that this world has to offer.

This Book contains chapters on Introduction and Uses and Applications, Carbonated Beverages, Flavourings and Emulsions Technology, Technology of Grape Juice Processing, Citrus Fruit Processing Technology, Using of Citrus Pulp (Residue of Peel, Pulp and Seeds of Oranges, Grapefruit and other Citrus Fruits) By-products in Farm Animals Feeding, Apple Juice Technology, Flow chart of apple juice concentrate production, Smoothies Manufacturing Technology, Mocktails Manufacturing Technology, Various Tropical Fruit Juices , Whisky Manufacturing, Beer Production, Vodka Manufacturing, Rum Manufacturing, Table Wines Production, Microbrewery Technology, Country Liquor Bottling Technology, Technology of Sugarcane Juice Processing, Preservation and Aseptic Packaging, Plant Economics of Blending and Bottling Plant of Liquor from Ena , Plant Economics of Country Liquor Bottling Plant, Plant Economics of Craft Beer, Plant Economics of Drinking Mineral Water and Fruit Juice , Plant Economics of Extra Neutral Alcohol with Maize as Raw Material, Plant Economics of Fruit Juice and Smoothies, Plant Economics of Fruit Juice of Mango, Orange, Sweet Lime, Lime, Pineapple Plant (1200 ltr. Per Hour Capacity) in Tin Cans, Plant Economics of Liquor Bottling Plant (IMFL Bottling Unit), Plant Economics of Makgeolli Beer Plant, Plant Economics of Sugarcane Juice in Tetrapack, Plant Economics of Wine (Carbonated Wine) and Bottling Line of IMFL.

So, without further ado, let us embark on this exhilarating expedition into the realm of beverages, where every sip is a revelation and every bottle a testament to the artistry of creation. Cheers to your journey!

Chapter 1

Introduction and Uses & Applications

• Functional Drinks
• Fermented Beverages
• Zero-Alcohol Beer
• Non-Alcoholic Wines
• Digital Age Boosts Non-Alcoholic Beverages Sales
• Alcoholic beverage
• Potable Alcohol (Alcoholic Beverage)
• Types of alcoholic beverages
• Fermented Beverages
• Distilled Spirits
• Compounded Beverages
• Shifting Benefits and Risks
• The Bottom Line: Balancing Risks and Benefits
• Alcoholic Beverages Market
• Legal Licenses Required
• Food License
• Trade License/ Eating House License
• Fire Department NOC
• Shops and Establishment Registration
• Pollution clearance
• Tax registrations Income
• Infrastructure Licenses

Chapter 2 

Carbonated Beverages

• Introduction
• Carbonation
• Health Effects of Soft Carbonated Beverages
• Obesity
• Dental Health
• Bone Health
• Ingredients Used in Preparation of Carbonated Beverage
• Sweetener
• Carbon dioxide
• Acids
• Flavouring and colouring ingredients
• Emulsifiers, stabilizers and clouding agents
• Foaming agents
• Manufacturing Process of Carbonated Beverages
• Syrup preparation
• Carbonation and filling
• Carbonated Water
• Uses of Carbon Dioxide
• Measurement of Carbonation
• Carbonation determination
• Carbonators

Chapter 3 

Flavourings and Emulsions Technology

• Emulsion technology
• Emulsion classification
• Production methods
• Emulsion stability
• Flavourings
• Nonalcoholic flavouring extracts
• True fruit flavours
• Imitation, artificial extracts, essences and flavours
• Legislation
• Flavour development
• The composition of the microbial population
• Starter cultures
• Application of Flavourings and Emulsions
• Flavor extraction and Measurement methods
• Extraction of flavors:
• Beverage Emulsions and Their Formulation
• Solid Phase Extraction (SPE)
• Solid phase micro extraction (SPME)
• Steam Distillation
• Super critical fluid extraction
• Microwave aided extraction
• Flavor analysis
• Sensory Analysis
• Volatile analysis
• Some terms in flavor
• Beverage Emulsions
• Formulation of Beverage Emulsions
• Effect of Oil Type on Beverage Emulsion Formation and Stability
• Effect of Emulsifier and Stabilizer Type on Beverage Emulsion Formation and Stability
• Thermal Treatment
• pH
• Presence of Minerals

Chapter 4 

Technology of Grape Juice Processing

• Grape cultivars
• The chemistry of grape juice
• Carbohydrates
• Acids
• Mineral content
• Phenolics
• Volatiles
• Modern grape juice processing
• Harvesting/ripening
• Process technology of Making Grape Juice
• Select raw materials
• Grape cleaning
• Desteming and crushing
• Heating for color distilling
• Pressing and filtrating
• Juice blending
• Classification
• Canning and sealing
• Sterilization and cooling
• Stemmer/crusher operation
• Hot-break process
• De-juicing/pressing operation
• Coarse filtration
• Bulk storage and tartrate precipitation
• Enzyme clarification
• Polish (fine) filtration
• Hot fill
• Process alternatives
• Cold-pressing
• Aseptic process
• Concentration
• Sulfur dioxide preservative

Chapter 5 

Citrus Fruit Processing Technology

• Oranges
• Large-scale operations
• Focus on concentrate
• Separation, concentration and pasteurization of oranges
• Aroma and oil recovery
• Lemons
• Versatile revenue maximization
• The oils side
• Hermetic separation
• Orange Juice Production Steps
• Fruit Reception
• Truck Unloading
• Prewashing, Destemming And Pregrading
• Sampling
• Fruit Storage
• Surge Bin
• Final Fruit Washing
• Final Grading
• Juice Extraction
• Fruit Sizing
• Extractor Types
• The Squeezer-type Extractor
• Modifications For Premium Pulp Premium Juice “Low-oil” Extractor
• The Reamer-type Extractor
• The Oil Extraction System
• Downstream of the juice extractors
• Clarification
• Screw-type Finishers
• NFC Production
• Oil Reduction
• Adjusting the extractor
• Vacuum flashing of preheated juice
• Centrifugal separation of the oil phase from the clarified juice
• Deoiling with Centrifuges
• Primary Pasteurization
• Deaeration
• Long-term Frozen Storage
• Aseptic Storage In Tanks
• Aseptic Storage In Bag-in-box Bulk Containers
• NFC Reprocessing
• Concentrate Production
• Tubular Evaporator Systems
• Other Tubular Evaporation Systems
• Plate and Cassette Evaporator Systems
• Homogenization
• Essence Recovery
• Automatic Fruit Processing Plant -Pulp, Juice, Jam
• Product Details:
• Single tube heat exchangers
• Multi tube heat exchangers
• Concentric tube heat exchangers
• Scraped surface heat exchangers/Automatic Juice Pasteurizer
• Cabinet-type Orange Peel Dehydrator
• Industrial Orange Peel Dehydrator

Chapter 6 

Using of Citrus Pulp (Residue of Peel, Pulp and Seeds of Oranges, Grape- fruit and other Citrus Fruits) By-products in Farm Animals Feeding

• Using citrus by-products in farm animals feeding
• Energy value and digestibility

Chapter 7 

Apple Juice Technology

• Apple juice production process
• Apple sorting
• Apple cleaning
• Apple crushing and juice extracting
• Pasteurization
• Homogenization for cloudy juice
• Clarification for clear juice
• Apple juice Blending
• Apple juice filing and sealing
• Sterilization and cooling
• The end products of Apple Processing Line
• Ultrafiltration system for clear apple juice
• Flow chart of apple juice concentrate production
• Complete line for production of juice concentrates
• Apple juice enzyme treatment system
• Value added products from apple pomace
• Ethanol and high crude protein
• Pectin esterase by using
• Microbial colours
• Citric acid
• Clarification of Juice

Chapter 8 

Smoothies Manufacturing Technology

• Preparation and Preservation Of Smoothies
• Formulations
• Coconut Raspberry Smoothie
• Pieapple Cucumber Smoothie
• Instructions
• Peach Mango Smoothie
• Spinach Smoothie
• Pineapple Citrus Smoothie
• Banana Peanut Butter Smoothie
• Blueberry Smoothie
• Green Pineapple Coconut Smoothie

Chapter 9 

Mocktails Manufacturing Technology

• Equipments Required for Making Mocktails:
• Ingredients Required
• Golden Rules For Making Mocktails
• Service of Mocktails
• Mocktail Formulations
• Virgin Mint Lemonade
• Pomegranate Spritzer
• Virgin Sangria
• Virgin Mary
• Apple Fizz
• Mojito
• Cindrella
• Quick Fruit Punch
• Classic Shirley Temple
• Virgin Colada
• Lemon Lavender
• French 75
• Rose Lemon Spritzer
• Sparkling Cranberry Lime
• Sunburst
• Grapefruit Spritzer
• Vanilla Lemonade
• Orange Julius
• Hot Not Toddy
• Thanksgiving Punch
• Sweet Sunrise
• Coconut Martini
• Sweet Adeline
• Mango Julius
• Butterbeer
• Blue Lagoon Margarita
• Crockpot Hot Apple Cider (Wassail)
• Apple Cinnamon Mule
• White Christmas Dream Cocktail
• Basil and Mint Lemonade
• Frost Bite Mocktail
• Mulling Spices for Apple Cider
• Virgin Piña Colada
• Sweet Adeline

Chapter 10 

Various Tropical Fruit Juices

• Nutritional Value
• General steps in juice processing
• Fruit Juice Processing
• Significance of Few Important Steps in Fruit Juice Production
• Straining/Filtration/Clarification
• Disintegration
• Hot break process
• Mash enzyme treatment
• Fruit juice extraction process
• Deaeration
• Kiwifruit
• Varieties in India
• Nutritional content
• Kiwi Ready-To-Serve Beverage
• Flow Chart
• Ingredients used for preparation of kiwi RTS beverages
• Kiwi juice/Pulp
• Machines Used
• Guava
• FSSAI specification
• Ingredients
• Flow Chart
• Flow-sheet for processing of RTS beverages
• Guava Nectar
• Mango
• Preparation of Mango RTS
• Materials and Methods
• Process Flow Chart
• Machines
• Ppassion fruit juice
• How to Make Passion Fruit Juice
• Passion Fruit Juice Beverage Processing
• Passion Fruit Juice Proces- sing Technological Flowchart
• Key Machine Introduction for Passion Fruit Juice Processing Plant
• Passion fruit and guava peeling and crushing machine
• Passion fruit and guava mash preheating and pulping machine
• Passion fruit and guava puree/juice filling machine
• Pineapple
• Pineapple sorting process 
• Pineapple washing
• Pineapple Peeling and Extracting
• The second pressing
• Pineapple juice filtration
• Pineapple juice degassing
• Pineapple juice sterilization
• Pineapple juice cooling
• Pineapple juice filling
• Juice filling machine combines 3 functions of washing, filling and sealing
• Acerola
• Flow chart for the production of 6 categories of pasteurized pineapple juice
• Processing of the non- sweetened acerola tropical fruit juice by hot fill method
• Banana
• Applications of Banana Juice
• Description of Banana Juice Processing Line
• Clear Banana Juice Technical Parameter
• Technological Flowchart of Clear Banana Juice Processing Line
• Clarification of Banana Juice
• Preparation of Whey-Based Banana Beverage
• Preparation of whey
• Flowchart for preparation of whey
• Preparation of banana juice
• Process flow diagram for preparation of banana juice
• Preparation of whey beverage
• Flow chart for the preparation of a whey-based banana beverage
• Lulo fruits
• Nutritional Value
• Applications
• Flow chart the sample preparation and treatments
• Papaya
• Papaya Processing Line End Products and Package
• Papaya Processing Line Technological Flowchart
• Key Machine Of Papaya Processing Line
• Papaya Bin Tipper
• Papaya washing and sorting machine
• Papaya peeling and deseeding machine
• Papaya pulp preheater
• Papaya pulper and finisher
• Papaya puree evaporator
• Papaya puree sterilizer
• The Future
• Juice Market Trend Analysis
• The Packaged fruit juice
• non-alcoholic malt beverages market

Chapter 11 

Whisky Manufacturing

• Introduction
• History of whisky production
• Outline of whisky production processes
• Individual operations
• Raw materials
• Malted cereals
• Unmalted cereals
• Mashing and cooking
• Mashing
• Cooking followed by malt mashing
• Fermentation
• Distillation
• Pot still distillation
• Continuous distillation
• Maturation and aging
• Blending and coloring
• Effluent disposal and spent grains recovery
• Organoleptically important components of whisky
• Concentrations of organo- leptically important compounds
• Chemical nature of organo- leptically-important compounds
• Contribution of compounds to organoleptic properties
• Origin of organoleptically- important compounds 

Chapter 12

Beer Production

• The malting process
• Outline of the Brewing Process
• Effective cleaning and sorting of the grain
• Brewing: beer production process
• Hops and hopping
• Fermentation
• Warm fermentation
• Cool fermentation
• Spontaneous fermentation
• Brewing yeasts
• Maturation and Carbonation
• Filtration
• Continuous bottling
• Byproducts/Waste
• Process stages in beer production
• Beer Defects
• Light struck
• Diacetyl
• Oxidation
• Acetaldehyde
• Acetic acid
• Gushing
• Microbiological spoilage
• Common Off-flavours and how you can fix them
• Alcoholic
• Metallic
• Diacetyl
• Estery
• Oxidized
• Off-flavour: Yeasty
• Vegetal
• Grassy
• Solvent
• Tannic
• Off-flavour: Musty
• Aceteldehyde
• Sulfur
• Phenolic
• Sour/Acidic
• Skunky
• The State of the Industry
• Beer Industry Segmentation
• Packaging Insights:
• Production Insights:
• Alcoholic Content Insights
• Flavor Insights:
• Competitive Landscape
• Different Types Of Beers
• Palr Ales
• India Pale Ales
• Pilsners
• Stouts
• Porters
• Brown Ales
• Types of Brown Ales
• Wheat Beers
• Types of Wheat Beers
• Sour ales
• Types of Sour Ales

Chapter 13 

Vodka Manufacturing

• History and the Manufacturing Process of Vodka
• Process of Making Vodka
• Ingredients
• Vegetables or Grains
• Yeast
• Malt Meal
• Water
• Flavorings
• The formula and composition of vodka
• Raw Materials
• Vegetables or grains
• Water
• Malt meal
• Yeast
• Flavorings
• The Manufacturing Process
• Mash preparation
• Sterilization and inoculation
• Fermentation
• Distillation and rectification 
• Water added
• Bottling
• Quality Control
• Distillation
• Plain vodka Process
• Flavored and colored vodka Process
• Natural Distilled Fruit Vodka or Liqueur
• Distilling Infusions
• Making Vodkas by Mixing Method
• Sweet Vodkas
• Use of Extracts and Essential Oils
• Preparation of the Mash
• Inoculation and Sterilization
• Fermentation Process
• Distillation and Modification 326 Adding Water
• Bottling

Chapter 14 

Rum Manufacturing

• Harvesting
• Sugar extraction
• Fermentation
• Light or heavy rum
• Distillation of rum
• Pot (alembic) still rum production
• Column still rum production
• Rum terroir
• Ageing rum
• Charcoal filtration of rum
• Rum blending
• Bottling rum
• Types of Rum
• Carbonyl Compounds
• Esters
• Phenols
• Alcohols
• Aldehydes
• Ketones
• Lactones
• Thiols
• Miscellaneous compounds

Chapter 15 

Table Wines Production

• Grape as raw material for wine
• Science and technology of wine making
• Production of must
• Alcoholic fermentation
• Fermentation
• Post-fermentation treatment
• Malolactic fermentation
• Clarification
• Fining
• Filtration
• Centrifugation
• From wine to bottle
• White wine technology
• Special wines
• Rosé wines
• Passiti wines
• Sparkling Wines
• Beaujolais wines
• Wine tasting
• Basic steps of the winemaking process
• Machinery & Equipment for Wineries

Chapter 16 

Microbrewery Technology

• Microbrewery Description
• The chemical composition of beer
• Brewing process
• Packaging
• Things to Consider before Starting a Micro-brewery
• Required Microbrewery Machinery & Equipment
• Commercial brewing equipment
• Small, medium, and large brewery solutions
• Mid-Size Craft & Regional Brewers
• Large Scale Automated Production & Packaging Brewers
• Micro/Pub Brewery
• Hypro Brewing System
• Stainless Steel Tanks for Breweries

Chapter 17 

Country Liquor Bottling Technology

• Liquor Bottling & RTD Plant
• Manufacturing process of IMFL bottling plant
• Process Description
• IMFL Bottling Plant
• Packaging 
• Packing Standards
• Packaging Requirement
• Production of brandy
• Components of Brandy
• Ethyl Alcohol
• Production of rum
• Pretreatment of Raw Material
• Fermentation
• Fermentation Temperature
• pH Value
• Fermentation Time
• Yeast
• Distillation
• Continuous Distillation
• Maturing
• Manufacturing process of whisky
• Pressing
• Fermentation
• Alcoholic Fermentation
• Acidic Fermentation:
• Bottling
• Vodka
• Treatment Methods

Chapter 18 

Technology of Sugar cane Juice Processing, Preservation and Aseptic Packaging

• Processing and preservation of sugarcane juice
• Sugar : Processing Steps
• Sugarcane Juice Processing Plant Description
• Sugarcane Juice Processing Plant
• Sugarcane Juice Processing Plant Main Machine Introduction
• Sugarcane Juice Processing Plant Technological Flowchart
• Aseptic Packaging
• Schematic diagram of aseptic processing and packaging system

Chapter 19 

Plant Economics of Blending and Bottling Plant of Liquor from Ena

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/ Month
• Total Capital Investment
• Turn Over/Annum

Chapter 20 

Plant Economics of Country Liquor Bottling Plant

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/ Month
• Total Capital Investment
• Turn Over/Annum

Chapter 21 

Plant Economics of Craft Beer

• Plant Economics
• Land & Building
• Plant & Machinery
• Working Capital Requirement/Month
• Total Capital Investment
• Turn Over/Annum

Chapter 22 

Plant Economics of Drinking Mineral Water and Fruit Juice

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/ Month
• Total Capital Investment
• Turn Over/Annum

Chapter 23 

Plant Economics of Extra Neutral Alcohol with Maize as Raw Material

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/Month
• Total Capital
• Investment
• Turn Over/Annum

Chapter 24 

Plant Economics of Fruit Juice and Smoothies

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/Month
• Total Capital Investment
• Turn Over/Annum

Chapter 25 

Plant Economics of Fruit Juice of Mango, Orange, Sweet Lime, Lime, Pineapple Plant (1200 ltr. Per Hour Capacity) in Tin Cans

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/Month
• Total Capital Investment
• Turn Over/Annum

Chapter 26 

Plant Economics of Liquor Bottling Plant (IMFL Bottling Unit)

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/ Month
• Total Capital Investment
• Turn Over/Annum

Chapter 27

Plant Economics of Makgeolli Beer Plant

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/Month
• Total Capital Investment
• Turn Over/Annum

Chapter 28 

Plant Economics of Sugarcane Juice in Tetrapack

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/ Month
• Total Capital Investment
• Turn Over/Annum

Chapter 29 

Plant Economics of Wine (Carbonated Wine) and Bottling Line of IMFL

• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Working Capital Requirement/Month
• Total Capital Investment
• Turn Over/Annum