Industry Overview
Fruit spirits are alcoholic beverages produced worldwide from different types of fruits based on regional availability and seasonal variations. The commercialization of fruit-based alcoholic beverages provides opportunities for market expansion and the introduction of diverse spirit products. Various fruits, including melons, mulberries, plums, cherries, jabuticaba, black mulberries, blackcurrants, and pears, have been used for producing distilled beverages.
Fruit spirit production involves fermentation and distillation processes that significantly influence the quality and characteristics of the final product. According to Brazilian regulations, fruit spirits are beverages containing 36 to 54% alcohol by volume at 20°C, obtained through the distillation of fermented fruit or simple fruit alcoholic distillates. The composition of raw materials and fermentation methods plays an important role in determining the physicochemical and sensory properties of the spirit.
Modern production approaches focus on improving fermentation efficiency through the development of suitable yeast strains and optimized processing methods. The fruit spirit industry continues to explore innovative techniques for producing high-quality alcoholic beverages while maintaining product consistency and reducing resource requirements.
Cost Estimation
| Particulars | Cost / Details |
|---|---|
| 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% |
Content Index
- 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
- 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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