Wine Industry Detailed Project Report

Product Description

 Wine Industry Detailed Project Report:

 The  early methods of distillation utilized the  alembic,  a simple  closed container to which heat has applied.  The  vapours were  transferred  through a tube to a cooling chamber  in  which they  were condensed.  Alembics made of copper, iron or tin  were preferred. Other metals were said to have an adverse effect  on  the  distillate.  Occasionally, plan & potters earth  were  used. From  this developed mills consisting of day or  brick  fireboxed
into which the copper pon of the still were fitted.  Direct  heat was  applied  to  the body or  cucurbit  contains  the  fermented mixture & the vapours rose into the need, passed through a pipe ( the  crane  neck  )  to the worm tub, where a  copper  coil  was immersed in a barrel of cool water.  Vanatrons & improvements  of  the technique resulted in pot stills, some of which are still  in use  in the production of malt whiskeys, notably in Scotand &  of  brandies in France.
     A  dry  wine  is  one is which  practically  all  the  sugar certainly all that can be perceived by the task has been  changed by  fermentation.  Dry wine is wine in which the fermentation  of  the  sugar  is  practically complete & which  contains  in  1000c (200oC)  less than 1 gram of sugars & for dry red wine  not  less than  0.16 grain of grape ash and not less than 0.16 gr of  sugar free grape solids ash & not less than 1-4 gr of sugar free grapes
solids sweet wine is wine in which the alcoholic fermentation has been arrested & which contains in 1000C (20C) not less than 1 gram of sugar & for sweet red wine not less than 0.16 gr of grape ash & for sweet white wine not less than 0.13 gr of grape ash.

     The word wine was possibly first applied to the fermentation product of the sugars in the juice of grapes; this is its primary meaning.  However,  the fermented juices of many fruits  are  now called  wine, and the term is also sometimes incorrectly  applied to  the  alcoholic  fermented juice of  various  plant  materials containing sugars, eg, rice wine.  It is thus used in contrast to fermented liquids made form starch-containing materials, such  as
beer  (qv)  and  related beverages.   The  unmodified  term  wine applies  only  to  the product obtained  form  fermented  grapes, Orange,  peach, cherry, blackberry, loganberry,  currant,  apple, strawberry,  and other fruit wines are produced  commercially  in limited quantities in the United States, but in larger quantities in France, the UK, Poland, and Sweden.  There is also a small but widespread  home  industry  that produces wines  from  herbs  and vegetables (dandelion, beans, rhubarb, or roses) by treating them with a sugar solution or from fermented honey)

Wine Industry Project Reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.