Welcome

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 DR.YSR HORTICULTURAL UNIVERSITY
COLLEGE OF HORTICULTURE
CHINALATARIPI

COURSE NO : ELP-403
COURSE TITLE: Processing of fruits and vegetables for value addition

SUBMITTED TO SUBMITTED BY
DR.C.SARADA MADAM P. Prathyusha
PROFESSOR Ch/20_24
ELP – 403,CO-ORDINATOR
DR.M.SANGAMITRA MADAM
ASSISTANT PROFESSOR
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PROJECT REPORT OF GRAPE WINE
OBJECTIVE
I choose grape wine production for this project report because :
 Due to its high demand in national and international market among fermented beverages.
 Due to high consumption over years
*2019-241 mhl of 7.9 B people.
*2020-3% decline(due to pandemic)
*2023-260 mhl and increases further
 High export value and income generation,

Grape Market Analysis

The Grapes Market size is estimated at USD 215.17 billion in 2024, and is expected to reach USD 303.20
billion by 2029, growing at a CAGR of 7.10% during the forecast period (2024-2029).
Wine Market Outlook for 2023 to 2033
 The global wine market is projected to attain a valuation of US$ 2971.13 billion by 2033. Wine producers
can expect a CAGR of 5.7% through 2023.
 The current valuation of the market is US$ 1709.27 billion in 2023.

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Introduction to Wine
• Wine is an alcoholic beverage made from fermented fruit juice.
• Grape wine is produced by fermenting crushed grapes using various types of yeast.
• Types of wines
 Red wine
 White wine
• Classification of wines
 Sparkling wine
 Desert wine
 Ice wine
 Fortified wine
 Table wine
• Health benefits

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Wine Production : Main Steps

1. Viticulture
2. Harvesting
3. Stemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottleing

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Wine Production

1. Viticulture

Factors which influence grape's

flavor:

• climate of the vineyard's region

• drainage around the vines
• humidity of the region
• sun exposure
• soil quality

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2. Harvesting

• Grapes are picked up by hand or mechanically

• Decision of harvest informed by level of sugar and
acid
• weather forecasts

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3. Stemming/Crushing

Stemming: is the separation of the stems and grapes

(which are sends to the press)

Crushing: A horizontal press squeezes the broken grapes,

separating the fresh juice (must) from the skins(marc)After
crushing starts the fermentation process.

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 4. Fermentation

• sugar and acids that naturally react with wild yeasts

• Vineyard adding their own yeasts
• fermentation can take from 10to 30 days to convert natural
sugar to alcohol.

5. Draining

Liquid wine is drained from the vat without being pressed and go into barrels (free-run wine). The
remaining pulp retains about 20% of the wine.

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6. Pressing

The remaing pulp, after draining, is pressed to squeeze out the

press wine.

7. Mixing

The free-run wine and press wine, always from the same source, are mixed together in appropriate ratios to
obtain the desired balance.

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8. Clarification

 Stabilisation of fermentation.

 Remaining solids are removed.

 Clarification done in numerous ways:

1) Fining
2) Filtration
3) Siphoning the liquid off the top of the fermenting vats after the solids
have settled to the bottom
4) Floatation

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9. Aging

• The final stage in vinification is aging the

wine.

• At this point, the clarified wine is transferred

into either wooden barrels or metal vats in
which the wine is allowed to further mature
and develop Flavors.

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10. Bottleing

• A dose of sulfite is added to help preserve

the wine and prevent unwanted
fermentation in the bottle.

• The wine bottles then are traditionally

sealed with a cork

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Wine Production : Process

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Enjoy..!!!!!

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Business plan for establishment of Grape wine
Industry

• Introduction
• Executive summary
• Mission statement
• Product description
• Swot analysis
• Market analysis
• Competitive analysis
• Basis & presumptions
• Financial aspect
• Achievements & goals
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 PRODUCT DESCRIPTION

Scientific name: Vitis vinifera

Family: Vitaceae

Grape varieties that are used for wine preparation

• Chenin blanc
• Cabernet sauvignon
• Chardonnay
• Merlot
• Malbec
• Thompson seedless

TYPES OF WINE THAT ARE PREPARED FROM

THESE VARIETIES

1.RED WINE
2.WHITE WINE

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 RED WINE

CHARACTERISTICS:

• Have deep, opaque dark violet color due to the pigment

anthocyanin in skin of grapes
• It contains tannins that brings texture and structure for wine
• It has wide range of flavors like sweet and sour
• It contain acids that serves as preservative and maintains
freshness
• Alcoholic content = 5.5 - 20%

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• Varieties used : Malbec, Bobal, Isabella, Merlot, etc.

• The variety that I choose for the production of red

wine is MERLOT as it has :-
1. More demand in international market.
2. It has more softness, fleshiness, and early ripening.
3. Low tannin content.(reduces the blood pressure
and also blood clotting)

Average yield – 20-25 t/ha

Price – 115-120 rupees in the market where as I
will purchase 40-50 rupees from the farmers.
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PRODUCTION AND CONSUMPTION OF WINE

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 BENEFITS OF RED WINE
• Rich in anti oxidants like resveratrol that prevents the inflammation of
coronary artery that reduces the effect of heart attack. This also reduces
the building up of bad cholesterol.
• Regulates blood sugar levels.
• Reduces the risk of cancer by obstructing the key action.
• Keeps you slim i.e. piceatannol in red wine reduces the fat cells.
• Reduces the risk of depression and digestive disorders.
• Improves eye sight.

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 NUTRITION FACTS OF RED WINE

a) Vitamin B6 (5%) – important for keeping the nervous and immune

system healthy
b) Iron (2%) - Helps in making hemoglobin
c) Magnesium(3%) - Helps in nerve functions and energy production
d) Calories – 125
e) Fat – 0gm
f) Sodium – 5.9mg
g) Carbohydrates – 3.8 gm
h) Fiber – 0 gm
i) Sugars – 0.9 gm

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SWOT ANALYSIS

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 PROJECT BACKGROUND

• The Indian wine industry is growing rapidly in terms of area covered under
wine grapes Production and export of wines.
• About 34000ha area is covered under wine grapes and
producing about 17 million liters of wine per year.
• Major wine producing states of India are Maharashtra, Karnataka, AP,
Tamilnadu.
• The wine market is classified into domestic and imported wine that
accounts for 70% and 30% respectively.

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 MARKET ANALYSIS
MARKET DEMAND:
• Wine sales are on the rise in modern India due to rapid urbanization changing
lifestyles rising disposable incomes and largest youth population
• In India the high consumption takes place in main urban centers like
a. Mumbai –32%
b. Delhi –25%
c. Bangalore –20%
d. Pune –5%
e. Hyderabad –3%
MARKET STRATEGY:
• It is better to tie up with restaurants and star hotels etc.. For
regular supplies and increasing demand
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 OPERATIONAL PLAN
FLOW CHART FOR PREPERATION OF WINE

COLLECTION OF GRAPES

DESTEMMING(separation of fruits and stem) AND

WASHING

CRUSHING (juice is obtained along with skin )

MUST(crushed juice along with skin, seeds )AND IS STRAINED

STARINED MUST +YEAST (Saccharomyces

cerevisia) TRANSFERRED TO FERMENTATION TANK 28
KEEP FOR 10-30 DAYS (yeast converts natural sugars to alcohol and CO2 + DAHP is added as
N2 source)AT 20-30*c

CLARIFICATION
(Removing of insoluble suspended matter from wine by adding 0.5% pectinase, amylase,
cellulase enzymes)

AGING AND PASTEURIZATION

(product needs pasteurization at 62*c for 20 min by adding 100ppm KMS )

RACKING
(transferring of fermented and clarified wine into another tank for filling and bottling after 15
days)

FILLING AND BOTTLING MARKETING

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MACHINERY AND EQUIPMENTS USED

CRUSHER FERMENTER 31
AUTOMATIC BOTTLE CAPPING MACHINE
FILLER
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 BASIS AND PRESUMPTIONS

• No.of working hours per day = 8hrs

• No.of working days annually = 270 days (9months)
• Total no. of working hours = 270 x 8 = 2160 hrs.
• Production in 1 day. =150 bottles
• Production per annum = 40500 bottles(48,600 kg grapes
required for year)
• Cost of 1 bottle =600/-

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 SOURCE OF FINANCE

S.NO SOURCE OF FINANCE TOTAL AMOUNT

(RS. IN Lakhs)

1 My investment 35,00,000

SOURCE OF
2 Bank loan @ 12% 78,83,674
FINANCE interest

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 P L A N T & M A C H I N E RY
MACHINERY QTY PRICE(In lakhs)

WASHING TANKS 1 0.8 (80,000)

FERMENTATION TANKS 2 2.10 (2,10,000)

DESTEMMER &CRUSHER 2 1.5 (1,50,000)

WINE TANKS 2 0.85 (85,000)

FILLING &BOTTLING MACHINE 1 2.0 (2,00,000)

LABELLING MACHINE 1 1.5 (1,50,000)

PASTEURIZATION TUNNEL 1 1.75 (1,75,000)

TOTAL COST OF PLANT AND MACHINERY = 10,50,000

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 MAN POWER
PERSONS NUMBER MONTHLY SALARY TOTAL SALARY
( In Rs) ( for 9 months)

MANAGER 1 25,000 2,25,000

ACCOUNTANT 1 18,000 1,80,000
SUPPLIES MANAGER 1 20,000 1,62,000
SKILLED LABOUR 3 15,000 4,05,000
DRIVER 2 12,000 2,16,000

TOTAL COST FOR MAN POWER FOR 9 MONTHS = 11,88,000 /-

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 FIXED COSTS

S.NO PARTICULAR COST ( In Lakhs)

1 MACHINERY 10,50,000
2 LAND( LEASE) 5,00,000
3 BUILDING 20,00,000
4 BORE+MOTOR 2,00,000
5 MAN POWER 11,88,000

TOTAL FIXED COST = 49,38,000 /-

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 VA R I A B L E C O S T S
PARTICULARS PER MONTH PER ANNUM( 9 MONTHS)
( IN Rs) (In Rs)
GRAPES 5400kg X 40/- = 2,16,000 2,16,000 X 9 = 19,44,000

POWER 50,000 50,000 X 9 = 4,50,000

TRANSPORT 3,000 3,000 X 9 = 27,000

DAILY WAGES 3,000 3,000 X 270 = 8,10,000

ENZYMES
(DHAP,cellulose,amylase,
pectinase,yeast) 11,906.2 11,906.2 x 270 = 32,14,674
BOTTLES( 150 X 10 = 1500)
CAPS( 150 X 0.5 = 75)

TOTAL VARIABLE COST = 64,45,674/-

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YEAR FIXED VARIABLE C DEPRECIATI INTEREST Total cost Gross LOAN NET
COST OST ON PAID FOR (Fc/ income PAID/ INCOME
(in lakhs) (in lakhs) @ 10% LOAN Dep+vc+inte (YXP) In year (GI-TC)
@12% rest paid) Lakhs

1 st 49.38 64,45,674 9,46,040 123,29,714 2,43,00,000 78,83,674 40,86,612

YEAR -

2 nd 67,67,957 4,93,800 72,61,757 2,43,00,000 170,38,243

YEAR - - -

3 rd 71,06,354 4,44,420 75,50,774 2,43,00,000 167,49,226

YEAR - - -

4 th 74,61,671 4,49,358 79,11,029 2,43,00,000 163,88,971

YEAR - - -

5 th 78,34,754 4,48,864 82,83,618 2,43,00,000 160,16,382

YEAR - - -

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 NET PRESENT WORTH
S.NO NET INCOME DISCOUNT NPW
(GI-TC) FACTOR

1 40,86,612 0.892 36,45,257

2 170,38,243 0.795 135,45,403

3 167,49,226 0.711 119,08,699

4 163,88,971 0.634 103,90,607

5 160,16,382 0.567 90,81,288

TOTAL NPW = 485,71,254/-

As the NPW is positive, my project is feasible and acceptable.

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 BENEFIT COST RATIO
YEAR TOTAL COST TOTAL BENEFITS DISCOUNT PRESENT PRESENT
FACTOR(12@) WORTH OF WORTH OF
COSTS BENEFITS
1 st YEAR 123,29,714 243,00,000 0.892 109,98,104 216,75,600

2 nd YEAR 72,61,757 243,00,000 0.795 57,73,096 19,31,850

3 rd YEAR 75,50,774 243,00,000 0.711 53,68,600 172,77,300

4 th YEAR 79,11,029 243,00,000 0.634 50,15,592 154,06,200

5 th YEAR 82,83,618 243,00,000 0.567 46,96,811 137,78,100

TOTAL PWB= 700,69,050

TOTAL PWC= 318,52,203
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B:C RATIO = Present worth of benefits / Present worth of costs
= 7,00,69,050 / 318,52,203
= 2.19 : 1
 As B:C ratio is more than 1 and NPW is positive the project is financially feasible and
accepted.

BREAK EVEN POINT:

BEP = FIXED COST / SELLING PRICE OF EACH – VARIABLE COST OF EACH UNIT
= 4938000/600-159
= 4938000/441
= 11,197
 So after selling 11,197 bottles I will reach BEP and I will get that in first year.

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 EXECUTIVE SUMMARY
• This profile explains the establishment of a plan for the processing of grape wine with a
capacity of 40,500 bottles per annum.( 9 months)

• Total investment requirement is estimated at about 1,13,83,674/-

• The project is financially viable with Net Present Value(NPV) of 485,71,254/-

• The B:C ratio = 2.19 : 1

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 ACHIEVEMENTS AND MILESTONES

• Profits can be achieved in less time than any other industry

• Achieved good demand in market because of good quality and

based on customer choice I will expand my industry.

• My annual turnover is 40,500 bottles of wine and cleared the

loan in the first year.

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 ALTERNATE PLAN
• During unavailability of grapes , with same process we can prepare other wines
from strawberries, watermelons, pineapples etc...

• And we can prepare white wine if the grape varieties used for red wine
preparation are not available as Nasik has cultivation of varieties that are used
for both red and white wine preparation.

• White wine preparation is mostly similar to red wine preparation .

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 WHITE WINE
• This is prepared from white grapes that are green or yellow in
color
• It is considered more refreshing and lighter in both style and taste
.
• This is used in cooking because of its acidity and aroma that has
ability to soften meat.
• Alcohol content = 5-14%
• Varieties used: Chardonnay, Sauvignon Blanc, and
Riesling.

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The only difference is the
preparation is

• In red wine preparation berries

are fermented along with skin
and seeds.
• In white wine preparation
berries are fermented without
skin and seeds

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