An alcoholic beverage is a drink which contains a substantial amount of the psychoactive drug ethanol (informally called alcohol) Drinking alcohol plays an important social role in many cultures, Alcohol has potential for abuse and physical dependence.

A distilled beverage or liquor is an alcoholic beverage produced by distilling (i.e. concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcohlloic beverages that have an alcohol content of at least 20% ABV are called spirits. For the most common distilled beverages. such as whiskey and vodka, the alcohol content is around 40%. The term hard liquor is lused in North America to distinguish distilled beverages from undistilled ones (implicity weaker). Vodka, gin, baijiu, tequila, whiskey, brandy, and soju are examples of distilled beverages. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack. Paracelsus gave alcohol its modern name, which is derived from an Arabic word that means finely divided.

The book contains the following 24 chapters on fermented beverages, Malolactic Fermentation with process and Microbial Stability, Production of Biogenic Amines by Malolactic Bacteria, Acetic Acid and Other Fermentations, Usages of Preservatives, beer (Brewery Plant), beer Treatment (Fining, Filtration and Pasteurization), Cereal based and other fermented Drinks, Soy Juice Beverages (Drinks), Fruit Wines and other Nongrape Wines, Aromatized Wines, Low Alcohol and Non- Alcoholic Beers, Vodka Production, Tea Beverages, Aluminium Beverage Can, Plant Economics ENA Plant Based on Maize, Plant Economics of I M F L & Country Liquor, Plant Economics of Alcoholic beverages and Vinegar from Coconut Water, Plant Economics of Alcoholic Drinks from Ethyl Alcohol by Mixing of Various Flavours (Flavoured Alcoholic Beverages), Plant Economics of Beer Industry and Alcoholic Beverages, Plant Economics of Blending and Bottling Plant of Country Liquor from grain based ENA (Fully Automatic), Plant Economics of Grain based ENA Plant (ENA Plant Based on Maize). Plant Economics of Vodka, Plant Economics of Rectified Spirit and Ethanol from Molasses.

FERMENTED BEVERAGES

Alcoholic Fermentation
Physiology and Morphology of Yeast
Nutritional Requirements of yeast
The Killer Factor
Fermentation Vessels
The Growth of a Yeast Population
An Overview of Alcoholic Fermentation
Flocculation
Aroma Compounds and Fermentation
Some odorous byproducts of fermentation
MALOLACTIC FERMENTATION

Malolactic Bacteria: Morphology and Physiologyl
Identification of Malolactic Bacteria
Factors Affecting the Growth of Malolactic Bacteria
pH
Sulfur Dioxide
Contact with yeast Lees
Temperature
Alcohol Concentration
Sorbic acid
Spontaneous Malolactic Fermentation
Inoculation with MLB Starter Culture
The Malolactic Fermentation Process
Production of Diacetyl
Microbial Stability
PRODUCTION OF bIOGENIC AMINES BY MALOLACTIC BACTERIA

Malolactic Fermentation and Aroma
Diacetyl
Hydrolysis of Grape Aroma Compounds
Production of Volatile Phenols
ACETIC ACID AND OTHER FERMENTATIONS

Acetic Acid Bacteria
Characteristics of acetic acid bacteria and Gluconobacter oxydans
Lactic Acid Bacteria
The Activities of Yeasts other than Saccharomyces
Film Forming Yeasts
Molds
Prevention of Spoilage
USAGES OF PRESERVATIVES

Sulfur Dioxide (SO2)
Various forms of free sulfur dioxide in solution
Binding of SO2 species by carbonyl compounds
The Roles of SO2
Possible ways in which sulfites may inhibit growth of microorganisms
Profile of the most common yeasts found in grape juice fermentations
Sorbic Acid
Formation of malodorous products from sorbic acid
DMDC (Velcorin)
Ascorbic Acid (Vitamin C)
Pimaricin (Natamycin)
BEER (BREWERY PLANT)

The basic brewing processes (optional items are given in square brackets)
Malting and Mashing
Schematic cross section through a barley grain
Barley germination
Glucose based carbohydrates in barley and malt
Grubbing the malt on kilchoman distillery malting floor
Grain washing drum
Conical steep
ECO steep
Germbox horizontal germination plant
Traditional and modern maltings equipemnt
Summary of the Maillard reaction
Some characteristics of common barley malts
Boiling the Wort
Grist hopper and
Grist mill at Holden’s
Closed kettles with stacks
Hop back at Hardy’s and Hanson’s brewery
Detail of the gas heating
Electric heating
Enclosed kettle with stack at Hardy’s and Hanson’s brewery
Plate heat exchanger
Some prefermentation brewery equipment
Salt hydrolysis, effect of Ca on mash acidity and methods for reducing liquor or mash pH
Some bittering and aroma constituents of hops
Isomerization of humulone during boiling of hopped wort
Fermentation
Top Fermentation
Yorkshire square at hardy’s and Hansons Brewery
Enclosed fermentation vessel at Jennings Brewery
Union casks at Firestone Walker Brewery
Rousing fermenting wort in a vessel
Medium yeast propagation vessel at Belhaven Brewery. Smaller and larger vessels form the complete system
Rousing fermenting wheat beer wort
Some fermentation vessels and systems
Bottom fermention
BEER TREATMENT (FINING, FILTRATION AND PASTEURIZATION)

Beer styles
Abbey Beers
Altbier
Barley Wine
Bitter
Altbier
Bock, Doppelbock and Related Styles
Brown Ale
Cream Ale
Flavored Beers
Honey Beers
Lambic Beer
Malzbier
Marzenbier
Mild
Munchner
Old Ale, Strong Ale and Stock Ale
Pale Ale
Pilsener
Porter
Rauchbier
Red Beer
Roggenbier
Sahti and Koduolu
Saison
Scotch Ales
Sourish Shchi
Steam Beer
Steinbier
Wheat Beer
CEREAL BASED AND OTHER FERMENTED DRINKS

The Rice wines of Asia
Cloudy Rice Wines
Refined Rice Wines
The Traditional Korean Rice Wine Production process
Preparation of Nuruk
Simplified scheme for the production of traditional Korean rice wine
Preparation of nuruk
Brewing process
Filtration
Use of a traditional rice wine strainer to make chungju
Traditional Rice Wine in Japan
Traditional Chinese Rice Wine
Types of Japanese rice wine
Traditional Rice wine of Vietnam
Nature of the Rice Wine Starter
Flavored Korean Rice Wines
Native Fermented Drinks of Africa and South America
Scheme illustrating the production of tchapalo and similar drinks
African brews
Scheme showing traditional production of pulque
SOY JUICE BEVERAGES (DRINKS)

Tasking Soy Protein Beyond Milk
Space increase
Different methods
Emulsifying and stabilising
Albimin
water soluble
Total Protein
Glycine max
Globulins
Brine soluble
11S Glycinin
7S conglycinin
7S conglycinin enzymes
2 S BBL conglycinin
15S Glycinin polymer
Soy protein isolate that are usually recommended for
Beverage application
Stabilising droplets
Acidified drinks
Typical nutrient analysis
Nutritional information
Bioactive soy drinks
Logical platform
Market positioning of soy juice beverages
Fruit flavoured
soy beverages
Spin offs
Satiety worker
Formulation
Solubility index
Insoluble source
Nitrogen
Solubility
Index%
Processing suggestions for shelf -S table soy milk
Base soy milk formula suggestion
Typical neutral pH soy beverage formula
Nutraceutical soy juice beverage formula
FRUIT WINES AND OTHER NONGRAPE WINES

Comparison of fruit for Winemaking
Sugar and acid content of crushed fruit used to make fruit wines
Some characteristic phenolic substances of fruits used to make fruit wine
Total phenolic content and anthocyanin content of some fruits commonly used to make fruit wines
Making fruit wines
Characteristic aroma compounds of some fruits
Summary of processes used to make fruit wines and country wines
Infusion techniques for making fruit wines
Some anthocyanin derived pigments in soft fruit
Thermal degradation of anthocyanins from elderberry and strawberry
Country Wine Styles
AROMATIZED WINES

Vermouth
Two methods for the manufacture of vermouth
Short list of herbs used to make Vermouth and their typical aroma compounds and bitter agents
Some flavour compounds in vermouth
Other Aromatized Wines
Lignans, pentacyclic triterpenoids and phenolic compounds from botanicals used in the manufacture of vermouth
LOW ALCOHOL AND NON ALCOHOLIC BEER

Production of Low Alcohol Beverages by Limited or Checked Alcohol Methods
Spent grain (high gravity mash) method
Low alcohol beers from checked or limited fermentation methods
Dealcoholization Methods
Summary of methods for the dealcoholization of beer
Perspective section and horizontal half section through part of a spinning cone column device
VODKA PRODUCTION

Distillation
Plain vodka
Flavored and colored vodka
Distilling Femented fruit, Grains or Alcoholic Infusions
Natural Distilled Fruit Vodka or Liqueur
Commercial producers solve the problem by adding officialy approved food colorings
Distilling Infusions
Making Vodkas by Mixing Method
Natural fruit vodka
Making natural fruit Vodka
Sweet Vodkas
Use of Extracts and Essential Oils
General guidelines
TEA BEVERAGES

Chemical formula
Schematic chart of a working procedure of Test-2
Graph showing the results of the determination by high performance liquid chromatography (HPLC)
Graph showing the results of the determination by HPLC of strictinin contents and ellagic acid
Graph as determined in Test 11 that the occurrence or non occurrence of the secondayr sediment is piotted on the coordinate the abscissa axis
Graph as determined in Test 11 that the occurrence
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coordinate the abscissa axis
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coorrdinate the abscissa axis
Description
Dertermination of Strictinin Content
Test-1 (Sediment forming test
Test 2 (Analysis Test on Sediment Components)
Test-3 (Characteristic Property of Strictinin in Beverage Process)
Test 4 (Heat Decomposition Test of Strictin)
Test 5 (Comparison Test of pH at the Extraction)
Test 6 (Comparison of the Extracted Amount of strictinin in the Acidic Extraction)
Test-7 (Comparison of Extraction Time)
Test 8 (Ellagic Acid Adding Test)
Test 9 (Analysis of Components involved in the Sediment Formation in the HP 20 Unadsorbed Fraction)
Test 10 (Model Test Using Amino Acids and Proteins)
Test 11 (Correlation Between Strictinin Concentration in Tea and Sediment)
Test 12 (Correlation Between Strictinin Concentration in Tea and Sediment)
ALUMINIUM BEVERAGE CAN

Steps in Can Manufacture
Drawing and ironing
PLANT ECONOMICS OF ENA PLANT BASED ON MAIZE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF IMFL & COUNTRY LIQUOR

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC BEVERAGES AND VINEGAR FROM COCONUT WATER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC DRINKS FROM ETHYL ALCOHOL BY MIXING OF VARIOUS FLAVOURS (FLAVOURED ALCOHOLIC BEVERAGES)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY AND ALCOHOLIC BEVERAGES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BLENDING AND BOTTLING PLANT OF COUNTRY LIQUOR FROM GRAIN BASED ENA (FULLY AUTOMATIC)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ENA PLANT (ENA PLANT BASED ON MAIZE)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF VODKA

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT AND ETHANOL FROM MOLASSES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

The post Manufacturing Technology of Beer, Cereal based Beverages, Soy beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete Hand Book on Alcoholic Beverages) appeared first on EIRI - eBooks and Project Reports.

An alcoholic beverage is a drink which contains a substantial amount of the psychoactive drug ethanol (informally called alcohol) Drinking alcohol plays an important social role in many cultures, Alcohol has potential for abuse and physical dependence.

A distilled beverage or liquor is an alcoholic beverage produced by distilling (i.e. concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcohlloic beverages that have an alcohol content of at least 20% ABV are called spirits. For the most common distilled beverages. such as whiskey and vodka, the alcohol content is around 40%. The term hard liquor is lused in North America to distinguish distilled beverages from undistilled ones (implicity weaker). Vodka, gin, baijiu, tequila, whiskey, brandy, and soju are examples of distilled beverages. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack. Paracelsus gave alcohol its modern name, which is derived from an Arabic word that means finely divided.

The book contains the following 24 chapters on fermented beverages, Malolactic Fermentation with process and Microbial Stability, Production of Biogenic Amines by Malolactic Bacteria, Acetic Acid and Other Fermentations, Usages of Preservatives, beer (Brewery Plant), beer Treatment (Fining, Filtration and Pasteurization), Cereal based and other fermented Drinks, Soy Juice Beverages (Drinks), Fruit Wines and other Nongrape Wines, Aromatized Wines, Low Alcohol and Non- Alcoholic Beers, Vodka Production, Tea Beverages, Aluminium Beverage Can, Plant Economics ENA Plant Based on Maize, Plant Economics of I M F L & Country Liquor, Plant Economics of Alcoholic beverages and Vinegar from Coconut Water, Plant Economics of Alcoholic Drinks from Ethyl Alcohol by Mixing of Various Flavours (Flavoured Alcoholic Beverages), Plant Economics of Beer Industry and Alcoholic Beverages, Plant Economics of Blending and Bottling Plant of Country Liquor from grain based ENA (Fully Automatic), Plant Economics of Grain based ENA Plant (ENA Plant Based on Maize). Plant Economics of Vodka, Plant Economics of Rectified Spirit and Ethanol from Molasses.
FERMENTED BEVERAGES

Alcoholic Fermentation
Physiology and Morphology of Yeast
Nutritional Requirements of yeast
The Killer Factor
Fermentation Vessels
The Growth of a Yeast Population
An Overview of Alcoholic Fermentation
Flocculation
Aroma Compounds and Fermentation
Some odorous byproducts of fermentation

MALOLACTIC FERMENTATION

Malolactic Bacteria: Morphology and Physiologyl
Identification of Malolactic Bacteria
Factors Affecting the Growth of Malolactic Bacteria
pH
Sulfur Dioxide
Contact with yeast Lees
Temperature
Alcohol Concentration
Sorbic acid
Spontaneous Malolactic Fermentation
Inoculation with MLB Starter Culture
The Malolactic Fermentation Process
Production of Diacetyl
Microbial Stability

PRODUCTION OF bIOGENIC AMINES BY MALOLACTIC BACTERIA

Malolactic Fermentation and Aroma
Diacetyl
Hydrolysis of Grape Aroma Compounds
Production of Volatile Phenols
ACETIC ACID AND OTHER FERMENTATIONS

Acetic Acid Bacteria
Characteristics of acetic acid bacteria and Gluconobacter oxydans
Lactic Acid Bacteria
The Activities of Yeasts other than Saccharomyces
Film Forming Yeasts
Molds
Prevention of Spoilage

USAGES OF PRESERVATIVES

Sulfur Dioxide (SO2)
Various forms of free sulfur dioxide in solution
Binding of SO2 species by carbonyl compounds
The Roles of SO2
Possible ways in which sulfites may inhibit growth of microorganisms
Profile of the most common yeasts found in grape juice fermentations
Sorbic Acid
Formation of malodorous products from sorbic acid
DMDC (Velcorin)
Ascorbic Acid (Vitamin C)
Pimaricin (Natamycin)

BEER (BREWERY PLANT)

The basic brewing processes (optional items are given in square brackets)
Malting and Mashing
Schematic cross section through a barley grain
Barley germination
Glucose based carbohydrates in barley and malt
Grubbing the malt on kilchoman distillery malting floor
Grain washing drum
Conical steep
ECO steep
Germbox horizontal germination plant
Traditional and modern maltings equipemnt
Summary of the Maillard reaction
Some characteristics of common barley malts
Boiling the Wort
Grist hopper and
Grist mill at Holden’s
Closed kettles with stacks
Hop back at Hardy’s and Hanson’s brewery
Detail of the gas heating
Electric heating
Enclosed kettle with stack at Hardy’s and Hanson’s brewery
Plate heat exchanger
Some prefermentation brewery equipment
Salt hydrolysis, effect of Ca on mash acidity and methods for reducing liquor or mash pH
Some bittering and aroma constituents of hops
Isomerization of humulone during boiling of hopped wort
Fermentation
Top Fermentation
Yorkshire square at hardy’s and Hansons Brewery
Enclosed fermentation vessel at Jennings Brewery
Union casks at Firestone Walker Brewery
Rousing fermenting wort in a vessel
Medium yeast propagation vessel at Belhaven Brewery. Smaller and larger vessels form the complete system
Rousing fermenting wheat beer wort
Some fermentation vessels and systems
Bottom fermention

BEER TREATMENT (FINING, FILTRATION AND PASTEURIZATION)

Beer styles
Abbey Beers
Altbier
Barley Wine
Bitter
Altbier
Bock, Doppelbock and Related Styles
Brown Ale
Cream Ale
Flavored Beers
Honey Beers
Lambic Beer
Malzbier
Marzenbier
Mild
Munchner
Old Ale, Strong Ale and Stock Ale
Pale Ale
Pilsener
Porter
Rauchbier
Red Beer
Roggenbier
Sahti and Koduolu
Saison
Scotch Ales
Sourish Shchi
Steam Beer
Steinbier
Wheat Beer

CEREAL BASED AND OTHER FERMENTED DRINKS

The Rice wines of Asia
Cloudy Rice Wines
Refined Rice Wines
The Traditional Korean Rice Wine Production process
Preparation of Nuruk
Simplified scheme for the production of traditional Korean rice wine
Preparation of nuruk
Brewing process
Filtration
Use of a traditional rice wine strainer to make chungju
Traditional Rice Wine in Japan
Traditional Chinese Rice Wine
Types of Japanese rice wine
Traditional Rice wine of Vietnam
Nature of the Rice Wine Starter
Flavored Korean Rice Wines
Native Fermented Drinks of Africa and South America
Scheme illustrating the production of tchapalo and similar drinks
African brews
Scheme showing traditional production of pulque

SOY JUICE BEVERAGES (DRINKS)

Tasking Soy Protein Beyond Milk
Space increase
Different methods
Emulsifying and stabilising
Albimin
water soluble
Total Protein
Glycine max
Globulins
Brine soluble
11S Glycinin
7S conglycinin
7S conglycinin enzymes
2 S BBL conglycinin
15S Glycinin polymer
Soy protein isolate that are usually recommended for
Beverage application
Stabilising droplets
Acidified drinks
Typical nutrient analysis
Nutritional information
Bioactive soy drinks
Logical platform
Market positioning of soy juice beverages
Fruit flavoured
soy beverages
Spin offs
Satiety worker
Formulation
Solubility index
Insoluble source
Nitrogen
Solubility
Index%
Processing suggestions for shelf -S table soy milk
Base soy milk formula suggestion
Typical neutral pH soy beverage formula
Nutraceutical soy juice beverage formula

FRUIT WINES AND OTHER NONGRAPE WINES

Comparison of fruit for Winemaking
Sugar and acid content of crushed fruit used to make fruit wines
Some characteristic phenolic substances of fruits used to make fruit wine
Total phenolic content and anthocyanin content of some fruits commonly used to make fruit wines
Making fruit wines
Characteristic aroma compounds of some fruits
Summary of processes used to make fruit wines and country wines
Infusion techniques for making fruit wines
Some anthocyanin derived pigments in soft fruit
Thermal degradation of anthocyanins from elderberry and strawberry
Country Wine Styles

AROMATIZED WINES

Vermouth
Two methods for the manufacture of vermouth
Short list of herbs used to make Vermouth and their typical aroma compounds and bitter agents
Some flavour compounds in vermouth
Other Aromatized Wines
Lignans, pentacyclic triterpenoids and phenolic compounds from botanicals used in the manufacture of vermouth

LOW ALCOHOL AND NON ALCOHOLIC BEER

Production of Low Alcohol Beverages by Limited or Checked Alcohol Methods
Spent grain (high gravity mash) method
Low alcohol beers from checked or limited fermentation methods
Dealcoholization Methods
Summary of methods for the dealcoholization of beer
Perspective section and horizontal half section through part of a spinning cone column device

VODKA PRODUCTION

Distillation
Plain vodka
Flavored and colored vodka
Distilling Femented fruit, Grains or Alcoholic Infusions
Natural Distilled Fruit Vodka or Liqueur
Commercial producers solve the problem by adding officialy approved food colorings
Distilling Infusions
Making Vodkas by Mixing Method
Natural fruit vodka
Making natural fruit Vodka
Sweet Vodkas
Use of Extracts and Essential Oils
General guidelines

TEA BEVERAGES

Chemical formula
Schematic chart of a working procedure of Test-2
Graph showing the results of the determination by high performance liquid chromatography (HPLC)
Graph showing the results of the determination by HPLC of strictinin contents and ellagic acid
Graph as determined in Test 11 that the occurrence or non occurrence of the secondayr sediment is piotted on the coordinate the abscissa axis
Graph as determined in Test 11 that the occurrence
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coordinate the abscissa axis
Graph as determined in Test 12 that the occurrence or non occurrence of the secondary sediment is plotted on the coorrdinate the abscissa axis
Description
Dertermination of Strictinin Content
Test-1 (Sediment forming test
Test 2 (Analysis Test on Sediment Components)
Test-3 (Characteristic Property of Strictinin in Beverage Process)
Test 4 (Heat Decomposition Test of Strictin)
Test 5 (Comparison Test of pH at the Extraction)
Test 6 (Comparison of the Extracted Amount of strictinin in the Acidic Extraction)
Test-7 (Comparison of Extraction Time)
Test 8 (Ellagic Acid Adding Test)
Test 9 (Analysis of Components involved in the Sediment Formation in the HP 20 Unadsorbed Fraction)
Test 10 (Model Test Using Amino Acids and Proteins)
Test 11 (Correlation Between Strictinin Concentration in Tea and Sediment)
Test 12 (Correlation Between Strictinin Concentration in Tea and Sediment)

ALUMINIUM BEVERAGE CAN

Steps in Can Manufacture
Drawing and ironing

PLANT ECONOMICS OF ENA PLANT BASED ON MAIZE

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF IMFL & COUNTRY LIQUOR

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC BEVERAGES AND VINEGAR FROM COCONUT WATER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOLIC DRINKS FROM ETHYL ALCOHOL BY MIXING OF VARIOUS FLAVOURS (FLAVOURED ALCOHOLIC BEVERAGES)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY AND ALCOHOLIC BEVERAGES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BLENDING AND BOTTLING PLANT OF COUNTRY LIQUOR FROM GRAIN BASED ENA (FULLY AUTOMATIC)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ENA PLANT (ENA PLANT BASED ON MAIZE)

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF VODKA

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT AND ETHANOL FROM MOLASSES

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

The post Manufacturing Technology of Beer, Cereal Based Beverages, Soy Beverages, Fruit Wine, Vodka, Tea Beverages and other Alcoholic Beverages (A Complete hand book on Alcoholic Beverages) appeared first on EIRI - eBooks and Project Reports.