Fermentation

Description

Asavarista is the product made from decoction with jaggery + wild yeast from dhatki flowers  which if incubated for a period ranging from 10 to 15 days to 4 to 6 months in which self-generated alcohol is produced. The maximum percentage of alcohol allowed is up to 11 to 12 percent. This process is a traditional process which is carried out in a wooden vessel. There is no system of selection of a single species of yeast; it also gives bacterial fermentation in the process which is not desired. The area requirement, number of vessels required and the inventory level from day 1 to get the product ready for use is very long. There is no control of parameters like the temperature oxygen, control of PH in the process. So the product obtained is by accident, there is no guarantee that every time the same product is made with the same time and with the same conditions.

. The process gives a alcohol content of 8 to 10 percent in about 60 to 72 hours. The product ready with this alcohol content can be directly used after pasteurization and candle filtration or it can be kept for maturation if prakshep(flavors)  is required to be added. The product is ready for bottling after candle filtration in 3 to 4 days or within 10 to 15 days if flavors need to be added.

Configuration of Extraction System

• 500 Liter of extraction system: It consists of a) 500 liter extractor with working platform , the extractor has top manhole to put the raw material inside then one vapor column of 100 mm diameter , 1 condenser, 1 cooler, 1 oil separator and a reflux line to the top dish of a extractor. The main body has jacket which is insulated with 50 mm mineral wool and then cladded with SS 304 1.5mm sheet. There is a bottom pipeline leading to a pump the output of which connected to duplex filter and then it is connected to the extractor.  It has 2 storage tanks. One for extract liquid storage and one condensate storage tank. The single effect evaporator and a vacuum concentrator.