Detailed Project Report (DPR) on wine from mahua flowers and orange

WINE FROM MAHUA FLOWERS AND ORANGE
[CODE NO.3449]  


Oranges are appreciated as fruit throughout the world. The high productivity of oranges, approximately 17,618,450 tons annually, especially in southeast Brazil, generates post‐harvest losses. An alternative to disposing of the fruit to reduce waste and increase income to farmers is the sale of processed fruit to generate industrial products such as jams, juices, wines and spirits. The use of the fruit as a substrate for producing high added value products has been accomplished; an example is spirits obtained by the fermentation and distillation of fruit 1.

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.

ALCOHOL:-

The term alcohol was first applied to the spirits of wine, ethyl alcohol and now it refers to a series of substances with similar characteristics Ethyl alcohol is the active constituent of all intoxicating liquors obtained by the fermentation of saccharine materials. It is present in the form of esters in several volatile oil. It is now a days prepared in immense quantities, chiefly by fermentation and finds numerous industrial uses and is also being used as a motor fuel.


INDUSTRIAL ALCOHOL:-

Fruit Juices are fermented and distilled to concentrate the alcohol formed, for the production of potable spirits whose value lies largely in the flavour characteristic of the particular fruit used, the finished liquor purposely betrays its origin. It is different with industrial alcohol, for this must be nearly chemically pure as possible and must bear no marks of the original material. Industrial alcohol is ethyl alcohol, 95 per cent, Ethanol is another name for ethyl alcohol, 95 per cent, ethanol is another name for ethyl alcohol. The sources of industrial alcohol must be cheap, otherwise the uses can be worked up to alcohol are sought.

Industrial alcohol is itself a raw material for chemicals, it is also a solvent, it is not subject to the federal alcohol tax (9 per cent Gallon 100 proof). In order to prevent the diversion of industrial alcohol to potable use, it is "denatured" by the addition of some material which can not be separated by any physical or chemical process and which renders the alcohol is treated unfit for use as beverage. A large number of different formulas are authorized by government, so that the industrial user may select the particular formula which will have least effect upon his particular process. Under the supervisor of Federal inspectors, chemicals processes which require pure industrial ethyl alcohol may be operated.

For molasses the process is essentially fermentation, followed by distillation. For corn and other grains, potatoes and similar starch - containing raw material the starch must first be liberated and solubilized because the accumulated non - sugars intefere with crystallization. Cane - sugar molasses differs some what from beet - sugar molasses.

COST ESTIMATION

Plant  Capacity                                             :       10000.00 Ltr./day             
land & Building (15000 Sq.Mtr)                 :    Rs.    1.03 Cr
Plant & Machinery                                        :    Rs.    10.70 Cr
Working Capital for 2 Month                      :    Rs.    04.02 Cr
Total Capital Investment                            :    Rs.    30.52 Cr
Rate of Return                                             :    32%
Break Even Point                                        :    52%


INTRODUCTION    
ALCOHOL    
INDUSTRIAL ALCOHOL    
PROPERTIES    
USES AND APPLICATION FOR ALCOHAL    
B.I.S. SPECIFICATION    
MARKET SURVEY    
WINE INDUSTRY IN INDIA    
MAHUA FLOWER    
SCREENING OF LOCAL MAHUA GERMPLASM FOR WINE PREPARATION   
ALCOHOL FROM MAHUA FLOWER    
PROCESS FLOW SHEET    
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    
KINETIC PARAMETERS    
CHEMICAL ANALYSES DURING FERMENTATION    
ANALYSIS OF THE DISTILLATE    
DETAILS OF CITRUS WINE    
MANUFACTURING PROCESS OF FRUIT WINES FROM FRUIT JUICES
OF LOW SUGAR CONTENT    
PLANT LAYOUT    
SUPPLIERS OF PLANT AND MACHINERY    
MIXER    
TUBE HEAT EXCHANGERS    
CONDENSER    
VACUMATIC FILLING MACHINE    
ORANGE PEELING MACHINE    
HYDRAULIC JUICE EXTRACTOR    
FRUIT PULPER    
BOILERS    
EFFLUENT TREATMENT PLANT    
DG SETS    
INSTRUMENTATION & PROCESS CONTROL EQUIPMENTS    
MATERIAL HANDLING EQUIPMENTS    
SUPPLIERS OF RAW MATERIAL    
SULPHURIC ACID    
YEAST    
750 ML GLASS BOTTLES    
RAW MATERIALS    

                          
APPENDIX – A:

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET