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.

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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

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Wine is an alcoholic beverage made by fermentation of grapes or grape juice. It is the most popular beverage, associated  with happiness,  celebrations and festivities. Global market for  wine is estimated at 25 billion liters.

Many  varieties  of  wines are made  throughout  the  world. French  wines  are most popular. The  general  classification  of wines refers to red wines (made from grapes without removing  the skins),  white wines (made from grape juice) and sparkling  wines (carbonated white wine). The alcohol content in wine varies  from 10 to 14 %.

Wine  like beverages can also be made from other fruits  and grains.  These  beverages are also referred to as wines,  with  a prefix  or suffix. Eg. Apple wine. Compared to  other  countries, wine manufacture and consumption in India is insignificant.  This is attributed to earlier period of prohibition in the country and higher   price  compared  to  spirits  like  whisky  and   brandy manufactured in the country, referred to as Indian made liquors.

Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

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