Wine from Rhododendron Flower (Capacity: 4000 Litres per Day)

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)