The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.
Oranges are appreciated as fruit throughout the world. The high productivity of oranges, approximately 17,618,450 tons annually, especially in southeast Brazil, generates post‐harvest losses. An alternative to disposing of the fruit to reduce waste and increase income to farmers is the sale of processed fruit to generate industrial products such as jams, juices, wines and spirits. The use of the fruit as a substrate for producing high added value products has been accomplished; an example is spirits obtained by the fermentation and distillation of fruit 1.
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.
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.
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.