VODKA FROM POTATOES

  Just as-there are various styles of gin with different flavour    charateristics  so  there  are  differents  in   Vodka. Thevodkas  which  have  become accepted  and  now  widely  produce outside  Russia and Eastern Europe one the flavorless type  where  reacling  the consumer has only the flavour of pure ethyl  alohol vodkas of this type are populer in the Russia for in analysing by G.I.C.a  number  of western brands together  with  Russian  -made vodka  slavutskaya  it-al (1969) claimmed to  find  more  volatile compounds  is the former type on the other hand there are  vodkas which  are flavoured is manufacture either with fruits  or  hervs and  are  sold with an internlionally  flavoured  chanaler.  Many flavoured  vodkas  are produced in Polamd in  the  production  of netural  vodkas much depends on the selection of a suitable  base of  the spirit is less critical then the degree of  rectification
and purification distillation is clistillation in Russia vodka is made  from  both  grain  and  potato  spirit  in  the west  grain The selected spirit are alternative in  alcoholic   strength  and sbjected to  treatment  with  activated  carbon. Two allternative methods one normally used  agitation  of the   spirit  is  a tank with powdered charcoal  or  passing  the spirit  through granulor charcoal packed into a column. To improve contact  and efficiency several packed columns may be limited  in series.

Treatment   of   spirit   with   charcoal   powder   the concentrations  of  congenerics  by  adsonption  with  consequent improvement in flavour quality. the concntration of diacetyl is a spirit  may  be  lowered  the  sold  by  treatment  with charcoal the spirit and charcoal. to maintain flavour standards the  water used to dilute  the strength of vodka must be high in quality and purity    several  Russian  dilute have drawn  attention  to  the importance  of  sodium  in  the  water  used  ic authors   vodka. Danellzoetal   have   clamied  that  following  demineralization by Ion-exchange, water intended for dilution of vodka is improved in  quality  by  the presence of sodium and  calcium  ions.  Some Russian  vodkas claim mellowners as a result of the  presence  of sodium zons.The co-existance of flavoured vodkas has alread  been indicated.  These  vodkas are made from neutral  spirit  and  are blended with infusions and flavouring substances before bottling. Ukrainian vodka is flavoured with honey.

1.  INTRODUCTION
2.  USES AND APPLICATIONS
3.  CHARECTERISTICES &  FERMENTATION
4.  MARKET SURVEY
5.  PRESENT MANUFACTURE OF VODKA FROM POTATOES
6.  B I S  SPECIFICATIONS
7.  MANUFACTURING PROCESS OF VODKA FROM POTATO
8.  B O T T L I N G   S E C T I O N
9.  PROCESS FLOW DIAGRAM FOR THE MANUFACTURE OF
VODKA POTATOES
10  PLANT LAYOUT OF VODKA FROM POTATO
11. ADDRESSES OF PLANT & MACHINERY SUPPLIERS
12. ADDRESSES OF RAW MATERIALS SUPPLIERS

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