..

-",---INTRODUCTION

I tasted wine tor the first time in j 984 ".'/hen was just seven years old. This was made by my father r using raisins.The liquid was dark & was very sweet. ~Iwas thcn when my rather told me that it is
called wine. Since then I feU in love with this liquid caned "\Vine". But unfortunately my father lost the paper on which he h1d written the procedure and since then I never missed any of Christian ceremonies and thus could never my cup of wIne.

In 1993I went to Mahabaleshwar,a smallhill station abom 200 km from Mumbai.We were staying with my dad's ex-boss (Nana; that's what we caii him), a very nice man. He was fond of makingwine. During my stay there I learnt wine maki::gITomhim & I decidedto make it myselfnext year. In my first year I got about 4 kgs. of g:-:-.pcsach white & black. This was the first time I made my e own wine. Accordingto his method r followedthe caiendar& after a year my wine was readyto drink. Besides the fact, everyoneincludingNana, appreciatedits taste, I personallygot a great deal of satisfactionin makingit. It is then that I decided to make my next batch where I increasedthe grape quantity to 8 kgs each & so on. It was in the third year when I had enough wine for home consumptionas well as for giftingit to mends & relatives.It was during this time somebodyadvised me to sell it commerciallyand the nex"! year I decided to make wine on a larger scale. But due to governmentrestrictions I was not ableto even give it tor tasting to restaurants & hotels. This did not stop me trom my wine making,I decided to givemywinem mends& relativeswhoappreciated raste. the , Next year I got about 50 kgs of grapes each. By this time 1had incorporated manychangesin the method. After a year when my vvine was :-eadyI had a problem of botding it. I had no alternativebut to move around in search of lucrative bottles, corks & other packing material so that my wine would be in attractive look. But to my surprise no attractive materialwas availableeasily. I searchedfor a couple of days and finallyended up with a supplier,who was rcady to give me such a smallquantity of bottles alongwith beautifulgolden caps. Now it was the cork's turn. As there are hardlyany wineries in India I was unable to get the proper wine cork since the same are imported from Portugal & Brazil. So finallyI got cork used for medicinebottle to serve my purpose!
My wine. bottle, dark greeQwith a gQ.idencap &_H~Jiribb.Qn_bow, was. ready for sell to mends.& relatives. \Vithin a year I had sold aboUT120 bottles. It was my third year of selling & the number has increased to about 250 to 275 bottle~. DL:ringthis period I realized that I could not afford to give my big bottles as tastiIlg sanlples and thus, Hlade smaller bottles of 200 ml, which were distributed as complimentary tasting samples.

As the trend is changingm India, wine drinkingis becomingmore and more popular. I have decidedto make a career in the fieldthat I love and am so passionate about. I have taken wine makingverj seriouslyand want to setup my own winery in the near future. So I started getting informationfor the project. In the mean time I was able to visit a winery near Narayangaon. This made my decision more finn about settIngup the winery. I wanted to be very differentITomthem, as they do not allow any visitor in their winery without permissionfrom top otIicial.Finally,I was ableto visit their winerj. But the procedure really disappointedme and I decided tl1army winery shouldbe unique, where people are welcome any time, visit us, see and understaI1(; iCwinemakingprocess and even taste H wines along with the food normallyserved with the wine. This way Twould like to promote different types of wine and the wine industry They can come to us for a picnicor leisuretime and enjoy holiday.

_"VINERY
wine by draining and filtering. The wine;s then bottkd and iabcied.

-j7\

temperatures for a couple of weeks until the sugar is gonc. Thc dcad yeast is now removed. The wine now can be kept frest or aged in stainless stecl vat. The remaining particles arc removed from the

The shape and colour of the wine bottled has' their own characteristic. The wine can be bottled into

bottles of different size and attractive shapes. The bottles arc labeled and scaled by wooden corks. Such bottles are then marketed. There are not many industries established in India for manufacturingof wine. Till today orJy four to

done in Maharashtra State. It is only state where the wineries are set up. Grape cultivation in

Maharashtra is done in fiveto six districts and mainlyin Nashikand Sangli.The Companyplants to set up its winery in Nashik District, which has the maximumcoverage of grape cultivationin India. There is an increase in grape cultivation in recent years. The farmers are now being introduced to wine making concepts as such they do not hold risks in cultivatinggrapes. Previouslythe farmers has fear of
wastage of crop due to less demand in the market but today due to the information of wineries farmers

are findingready and assured market for their grapes. Some offarmers are now exportingtheir grapes. .Looking to the enormous potential for the grape processing activities the Industry, Energy and Employment Departments or Maharashtra Government notified some priorities and racilities for Grapevine Industry vide Notification No. \VIP-2001/CR-2944/lndustry- 7, Dtd. 19.10.2001 for the developmentof Grapevineparks and processing industry in Maharashtra State. It has to the notice of various Industrial Authorities of India that there is no much know how about wine manufacturing in India. It is seen that there is a demand for wine in India and due to less
production in India, wine is imported in India from many countries like France, ItIay and Australia.

There is threat that in spite of havingall resourccs in India for manufacturinggrapevineby importingit we may in coming years become mere importer of it and loose the foreign resources unnecessarily. Moreover, the increase in the total production or grapes in the country will also result in substantial wastages. MarlYof the European countries conduct exhibition and seminars of techniques of wine

I ampresentlyworkingon a detailedbusiness.SinceI am pursuing seriously this andhavedecidedto

transform my hobby into a full time occupation and I am currently working for a winery,marketing their wines and to know the wine industryin India. SinceI alreadypossess the basic knowledgeof makingwine and giventhe interest and passion I have about it, necessarytools to embark on my future ambitionof setting up a world ciass boutique "vinery
in Nasik'Valley at Vinchur. .

.,

CHAPTER
1. 2.

- 1 : PROJECT

AT A GLANCE
. To set up an industrial unit to manufacture Wine.

PROJECT CAPACITY

Red \Vine- 25000 liters per cycle. V/hite\Vine- 25000 liters per cycle.

.., .J.

LOCATION

Vinchur Wine Park Dist. :- Nashik.

4. 5.

lV.ANPOWER

13No's.
RS.64.32 Lacs. Capital Investment Rs. 57.95 Lacs. b)

TOTAL PROJECT COST'

Margin Money for Working Capital

Rs. 5.87 Lacs.

6.

MEANS OF FINANCE

a) b)

Promoter capital is Rs. 22.32 Lacs

Terms Loan ITom BanklFinance Institution

Rs. 42.00 Lacs

7.

CAPACiTY UTILISATION

Year

Percentage White Wine Red Wine 70 70 70 70

70

i II III IV
,.,,
y

90 90 .90 90
Of) ./v

VI

90

70

'VINERY

8.

TURNOVER

Y"ear
.I.

Value 41.33 82.67

(Rs. in Lacs)

J. .1
HT

u.

82.67
82.67 82.67 82.67

IV v VI
9. 10. TERi'\1 LOAN

Rs. 42.00Lacs.
Rs. 17.60 Lacs.

WORKING CAPITAL LOAN:

LOAN REP AYfvIENT

11.

Six years includingone year as a moratorium period.

Studies have shown wine potentially prevents or delays the onset of cancer, eliminatebacteria which causes stomach poisoning also dilutes cholesterol in the blood and thus reduces the chances of heart decease. It is well known that ~1ne industry in India is at a developingphase. The industry is not tapped to the ful1est. India has got great resources for wine making. \Vinemakingbusinessis going to grow with a very high pace in India. Globalizationhas OpClTed door and future in wine making is seen to be very bright in India. .Wine is gaining popularity in India tremendously. Recent market studies have shown that there is a
shift ITom harder alcohol to lighter alcohol thus making wine popular amongst the commonest man in India. The wine market is India is stiHat it infancy, where approximately 70 lacs liters of Grape Wine.

are sold as compared to approximately 6300 lacs liters s of Indian Made Foreign Liquor (IMFL)
Nevertheless the wine market is growing at 50 percent annually based on industry estimates.

The process of manufacturing wine starts with destcmming the grapes and cmshing them. The e).1:racted juice is then drainedITomthe grapes and skins. Thejuice and natural yeast are added to steel vats. for fermentation process. The juice which is now called as 'must' ferment at controlled

3.03

THE PRO.JECT:

The proposed projed is to set up an illdustlialunit lo manut~lclUre rape \vine.VJlious types of grapes G
vvill~e used for manufacturing tht: Wil1~ \vhi~h tremendous pot~ntial is available in domestic as well for as m global market.

3.04

LOCATION:

The production unit is proposed to bi,;located ut Vinchur Wine Park~ Dist. Nashik, 3.05 CLASSIFICATION OF I~1)VSTRY:

The unit vvillbe in the Agro based processing IndustriroJS;:ctor as SSI unit. 3.06 CONSTITVTION:

This is proprietary f.um & 3.07 PRODUCTl\flX:

",

-~'\i,d..

1- ~-~~

a proprietor

The unit proposes to manufacture different types of wine i.e. Table wine, Rose wine, clear \vine etc. however all such types will be introduced gradually in due course of time. For the purpose of projections only Table '\lute '"Fin.:& Red Winc i.e. ~atura1 Still wine is taken into consideration.

3.08
I.Land

--"

.. _._-

.\ppro\:imardy 8000 S. Q. ~h:ters. '=,uilt-up area of aboUl 2497 Sq.I\1feters

2.Factory Building 3.Principal :Vf~chincry:

1.
2. 3.

FClmentation Tanks (Nos. 4) of 12500 liters each. Reactor 7500 litcrs- 2 :\105. Bottle Washing \'1achinc

4. 5.
6.
7.

BottlingMachine.
Pneumatic Cork \:lacbine. SS tIning!;
C'entrifu9"al Pili':';)

"VINERY

1.

Fcnnentation Tanks (No:;. J; of12500 liters each. Reactor 7500 liters- 2 Nos.

3. 4.

Bottle Wasrung !\.iachine Bottling lvIachine. Pneumatic Cork lv!achine.

5. 6. 7.
8. 9.

SS tittings
Centrifugal Pump. Mi;-rturc200 to 400 liters.

Hand corker machine BottlingTables 2 Nos. Destcmern:ac;linc. Filter Press.

Chilling Plant 7.5 TR Effluent Treattm~ntPlant.

10. 11. 12. 13.

14.

4.

Power requirement

7.45 KW. The umt is proposed to avail required power from IvfSEB.

5.

Employment

For !vlanufacwring - 09 Nos.

For administration- 04 Nos. 3.16 OTHER ASPECTS OF THE PROJECT:

a) Commercial The project has good scope at present and also in future. It can

be seen from detailof future potentialof the products as givenin project there shallbe
continuous demand for the ptOducts of the unit.

'VINERY
b) Technical:
Tcc1mk"lIy 11'.:unit:
.

:li'S' ;;,;asible. The promolers are availing services

of expert technicalanJ proc~ss ~onsull,llHs,' impkm.:ntationofthc project The unit is also ;

equipped with state of Jl1 machinery ~nd other infi'astructurc facilities. c) Financial
The proposed project i:; fmanc.hl11y"i.able. The financial planning of the

project has been made after taking into .1CCOl'nt aUaspects of the project including its sensitivity aspect and scheme has been formulated ensUting'that it is an economically viable prqject. 3.17 PROJECT IMPLE:MEP;T,.\TIO~:

Steps to implement the project have already been initiated. The promoters have already applied in NllDC office for 8000 Sq. l\;ieter piot.. The necessary statutory permissions from variolL';government authorities vvillbe taken after allotment of plot from :vIIDC. The unit is expected to take out its trial run

production in the month of Feb 2005 .

The promoter is going appo~l.t :Mr. Rajesh D. Rasa, Lb .IS .. (t:chnical consultant for the project being

Msc. Ph.D in Wine Preparation.Ddai1cdEio-Data :.asbeen annexed herewith.

CHAPTER - V APPRAISAL OF TECr-:C;O- ECONO!vIIC

FEASIBILITY
5.01

OF THE PR,~).JECT

EXISTING GOVElli~1'\'1E;,\T POLICY I<ELATING TO THE PROPOSED PROJECT:

The proposed project has been fonnuJatcd ,vithinthe ihunework of existingpolicies of the central and
State Government. The govcmmcnt is taking consr,mt efforts for the development of production of grapes, grape processing activities li.~e manufac l.lt;ng of \Vine, Bedane, juice etc. The State Government has declared Nasik anu Sangli Districts as a Grape Park and also announced special benefits for setting up of grape processing industries, "'"ariousforeign collaborations and en1:1y world of class wine manufacturers in India has f1l11hcrproviikd vast potential for this IndustlY. The proposed unit is being set up at Vinchur \Vin~ Park Dist.: ~ad~. 5.02 CLASSIFICA TIO='J :

WINERY
The industry fall in the category of Agro hased processingindustry. The will be obtained permission
fi'om Commissioner, State Excis.:'..\Jaharashtra ~t<itc.
5.03

CONSTITUTION:

The nn;t has started its acthitks as Proprietary Finn &..

is the proprietor. 5.04 LOCATION Al'TI LOCATION.\L ADVA1'\TTAGE:

The unit proposed to be set up at "Vinchur \V1nePark, Dist. Nasik .Establishing the unit there would be accordingly to the existing policies and nOlms of grape gro,-"ing and procesing activities. This will encourage the food processing industry and OpCLncv.. avenues to the untapped market potential of
home made ""ine. The Vinchur \X:ine Park ar..::ai~,.JUS.,-;) Kms. away from Nasik. The state highway,

air routc and railway connect \iashik City.. \\"Iuch is commercial centre. Air, Road and Railway

transportationfacilitiesarc thus av~::..b1et a near iocationand the place is quite close and accessibleto a major commercialcentres withinand oUlsickthe slate. The other accessibleto major connectingroads, drainage,water supply,power communicalionmeans arc also availablesince the area is a \vell planned,
developed and recognised as grape park an:a by the Govcrnment of l\Jaharashlra. The other production facilities i.L raw material. skilled/unskilled labour etc. are also sufficiently available. TIns area is being dose 10 :\'"asi1.: Industria! Estate; it will be easy to obtain the supporting
- ,.....

servjces. The unit can cater the n-.:cdsof the prospecrive consumers \\ithin a radius of 300 kIns. Easy availability of raw materiais, labour and nearness to market are the added advantage of this location. Apart from above the unit will be eligihle for State Excise exemption from GovenU11entof l'v!aharshta. The unit will also entitled for other henefits u'lder Income Tax Act. 1961 preliminary expenses over five successive years t~ s 35 0. Viz. amortisation of

5.05

LA..T\c'D REQUIRE?v1E:\"TS

WINERY
The unit has wanted to acquir..:land aJ111\?ilsuring about ~\OOO SQ.M for it's immediate operational
activities and futur~ ..::~pansion pl;ms. I'll:.:pr(\ii1')I.:"\,"i1! to make separate buildings s~t -up for white vvinc, sparkling ".inc & red ,,,inc. In respect of above following are details of total building plan.

1) Building for Rt:d Wine 2) Building for Wl1ite\Vint: 3) Building for Sparkling \Vine 4) Building for \Vine Testing 5) Guest House 32.+.00 SQ.M 280.00 SQ.:\'l 120.00 SQ.M

6) AdministrativeBlo\:k& Laboratory 7) E.T.P. Plant

8) Intel11al roads, parking & gard~>',

225.00 SQ.l\!
108.00 SQ.?v!

5503.00 SQ.j\J

5.06.

FACTORY BVILDING :

It has been estimatcd that a total Built-up area about 2497 Sq.lvl would be required. This covered area
will be suitably divided into--scp'arZltc-builc.11116i.e. A.~in F:-rCfory'huilding; Tank Halt cJ1iUingPlant area,

compressor room Watchmen cabms etc. fhc main fac10ry building area \\-ill be further suitably divided il;1tovarious sections depending upon tile production requirements, flow of material and provision for future expansion \vithout disturbin~ the 110\." ln~acri.iJ. It can be seen from the building plan that the of necessary provision has also becn made iur Testing L3boratory, Stores, Administrative blocks and other sections.

5.07

ELECTRIC PO\YER :
The principal machineries r~quiri J101'scllmg up the project arc as follm.vs:

1.

Fermentation Tanks (No.-. cl) of 12500 liters cacho

}- Reactor 7500 liters :2"?\n~.

,. Bonle \Vashing\fachinc
.iP- Bottling l'Aachi,..,c.

Pneumatic Cork Machine.

);. SS fittings

Centrifugal Pump.

> lvfixture200 to 400 titers.

,.. Hand corker machine }- Bottling Tables 2 Nos. >- Destemer machine.

> Filter Press.

)0> Chilling PIant 7.5 TR

,. Effluent Treatment Plant.

The type and number of differenT 'TIachinery or have been decided upon after consideringthe quantities
of production required and the capilcitie:" of the milchines. All the machineries are available with indigenous manufacturers. A tumkcy job f<.n" supplying erection and commissioning of machinery has been given to MIS Shree Gurukrupa El1terpris(;~.Plot Ko. .1-7. D..1IDC, .mbad, Nasik The delivery of A all the plant and machinery at site is expecTed within 2 months form the date of order. details of plant machinery required are providcd'U:;-.\pp~ndi.\:No.5.07. .5.08 ELECTRIC PO\VER : The fillther

~10st of the machinaries would run on eJectJic pm\;,;1'.D,,~~don motive pO\ver required for operating different machines it has been estima[;,;dtha the uni, \vi!l require po,",vcrconnected load of 7.45 KW maximum for calTying out th~ cntir...: rodu-':Iion adi'il<:s. p

WINERY

The required power supply will be obtained fi'oir- 1;1(;Maharashtra State Electticity Board.

The

necessary application for the same \"\-111 mad,-'to tht T30ardaftcr the allotment of the plot from .!vIDC. 5.09 'YATER:

Water requirement of the unit is mainly for steam generation, bottle washing in the main factory premIses, for chilling plant and for drinking, washing, sanitation and other requirements of the workmen and staff. The required quantum of water is made available from lvllDC. 5.10 For MANPOWER REQVIREME~TS :

managing the entire project, i, has b~(,,;nestimat<:.dthe apat1 from one highly qualified and

experienced Factory ~fanager, \vho witi head th~ (.;;dmit;..1and production process about 9 personnel including plant operawrs. engineers, skilled and unskilled labour will be required for manufacturing

section. On the admiPistrativcand marketing side anorher ..j. ersons \villbc required. This manpower p can very well achieve the desired production targds. The capabk manpower \villbe made availablein the beginningitself to cope \vith the problem of abs~i!L',~;isn, labour turnover, labour unrest etc. \The promoters and the tcdmical consultaIlI~ t1v.:projcd will pro\,idc the n.:quired training to the workers of
for operating the machines.
- --

5.11

TECHNICAL

KNOW-HOW:

The promoters is going to appoirt ~Ir. Rajesh D. Rasa! as Wine Ivfakcr. MIS Shree Gurkrupa Enterprises, Nasik, will provide the technical know-how and maintenance support services. 5.12
R<\ W l\-IATERIALS:

The main raw material required by the unit is grapes. The success of the proj~ct is d~pends upon the continuous availability of raw mateIials. Th~ ri1\,V matenal is available in Nasik DiRtrictand sUITounding areas. Nasik district is known for production of qualit:vgrapes. During the year 2001 total area under grape cultivation in :Maharashtra alan..::was l'rlJrc then 1 tat; acres. Nasik & Sangli district of the

under cultivation inl'vraharashtra stale wilJ be E1CE'- hen 2 lac acres. tIcI'''; are onIy ~l{e ,vine 1
manufactUlmg unit in the state and the~ arc \\'ithin :1radius of about 100 kms. 'of tlus plant. The grapes , even after fulfilling the requirement of these three unit ' ill be sufficiently available for the proposed unit. The actual area cultivation of grapes is much more then the general area in Nasi!< district, thus procuring the raw materials quite easy for thc' propofScdunit. The promoters have also their own grape growing fann. 'The promoters arc also in a process of enteting into <1crangement,<; supply of grapes for with the fanners in the surrounding arc.\s by assuring them confinn order well in advance. The considering easy availability of the raw material, Nasi!- district is the most ideal location for wine manufacturing activity. 5.13 :MAJ.l\ilJFACTVRING PROCESS:

)V

Wine making process begin with th~ selection or grapes of desired quality and then bringing then to
factory for being processed. Tne detail proc.;~s of nYng '''int.: out of grapes is discussed at-length

below. Selection of Grapes: Wine differ in test depending on the type of g;rap~~s, ag.; of the wine and also when; the grapes are the
grown. Only spec.ificvadeties of grapes arc U5,:(1 manufactudng wine. Cultivation of grap~s required in for manufacturing ,'vine is know as Viticulture and tlw place where grapes are cultivated is known as Vineyard. The climate and the soil of Vineyard have a significant impact on flavour of the wine. A
---" u.-.-

Vineyard needs to be open to pknty of sun throughout the da~', The land also must have the appropriate pH for the type of grape. The wincmaker can either have his own Vineyard or he may enter into contract \\ith some of the farmers. While selecting the farmer, the winemakeI' should ensure that the vineyard possess all the above mentioned characteristic and must ensure that the grapes arc available continuously on a regular basis. The wincmakt:r should understand that it is beneficial to have long tenn agreements \'lith his suppliers so as to "liSl!ri.ih...: ksjl'cd quality of grapes each year. ~

Desteming and Crushing:

WINSR'
After recei\.ing the grapes of desir-.;.~quaIi!:. from 111.:. fanners, th~y are manually poured into the

Destemer. Destemer is an equipment used for s:pJr':lfing the barries fi'om stems. It consists of a
Horizontal Cylinder in \.vruchthe grap\:s are pourd. The -::quipmentseparJtcs the barries ITom stem so that the barries are passed into the crusher. The c!11<;her onsists of Screw Press, which c11lshes the c grapes so as to extract the juice out of it. '1ill; juice \:!Jt1si"IS some particles of skin. This sluny is of called as must which is thcn drained into the H~.dral1li, t)rc,;;,..which processes the must and separates thc solid particles from it. 111cnthe juic..::is drain..:.:! nlo <11..: i l'cnncnt~tion tanks through a pipeline for carrying out the next operation. Fermentation: TIus is the process \\"h..;rcthe must is ..:orn:ertcd into a pun.. "vine by succession of various yeasts and latie bacteria. In "theproccss of fCl1n:ming, some YC':,;;cS generated indigenously from the grape skin, ar,-

stems and leaves because of the "v'ir.cr:cm,lfonmcntof pr~ss. tanks, hoses. To dominatethese yeasts a
winemaker has to add sanK sdcc,c:\': ',-, yca~ts cnsun.:scompktc fcnnentation without off-odors and

produces a \"\-ine consistent fJavou t' J qU;Jlit~:.FcnllentJthm temperature and the characteristics of of
the selected yeasts clewnnin(; the amount .:md ~\.pe of tlavours produced. DUling spontaneous

fenncmation, a range of different yeasts grmv at diHcrcnt stages of fcnnentation. A \'vincmaker must

carefully guide spontaneous fermentattonto-

mintmize The risk oC spoilage by unwanted

microorganisms. Control on temperatures during fi,mncntarion proct:ss is very much desired. General1~' the temperature rises during the fennentation procc::.s. 10 c.ontrol the temperature at the desired level, cooling plant is used whi(;h continuousJ~ splinklcs ;.;oid\.\.:11-';;" to the fcnnentalion tanks so ,18to keep on the temperature low. usuali:. the lcnaclli.ltion ptOcess should take place at 12-17 degree Celsius

depending on the type of \VU1C 0-.;pWtiuc.:d. to

Chillingplant arc of two types one is watcr chillingplant and the other is the glycol chillingplant. The
glycol chilling plant is used is to kc~p fhe kmpGrUurc at as ]0\\. as 15 degree Celsius. Thus .with 111e help of Chilling plants the tcmperatu1\.~ ";JY b.: \il1;cd 5';~m-15 degree Celsius to + 17 degree Celsius.

,After completing of fcnnc:ntation, wine is clad tkrl ;~-- r!".:'npass;d through heat exchanges and then <:> into the reactors. The reactors are operat~d on .i,- concept of centrifugal force wherein the solid nmgc tanks for main wine and are separated out.

particles, if any, in the ,vine are thra"'11 OUIof the

The dear wine is then drained out into the slorag..:.tanks for ageing. The wine either stored in wooden casks or steel vats or in glass bottles. The stor0d "",ineis llwn passed to bottling and labeling machines. Bottling and Labeling: Bottles are to be selected very caretulfy keeping in mind the cost constrait,ts and also the attractiveness. Generally bottle should be of green colour. It is advisable to use different shapes of bottles for differc:nt varieties of wiIic. Dottles may be or JiG"'cl<;;lli liqJi:m.lingupon th.; quantity of wine to be marketed. siz,-s Bottles should'fIrst be washci.Lll1JJ..;l1ygienicand illcn uscd for filling wine. Bottling machine includes bottle cleaner and wine filler. The bUl.k cleaner CkdDSthe ~mpty bottles \\1th the heIp of water. The

cleaned bottles arc vacuumed and flkd \\ifIJ wi. J. Th.; bottle is then closed \\'ine a wooden cork.
Wine bottles are always to be closed \vith special '.'1.-' cf I',:oodc!l corks. After scaling of the bottles they are taken to the labeling machine. Packing of 'wine bottle \-vitha world-i.;J;rsslabel that :rttracts consumer's attention is crucial. The labels are to be got designed fi'om graphic design-e;i Th' !11at:ginal mcre~sc irCcosi due to the use of worldclasg labels can translate into a,compktdy utfkrcnt upper class image for the "vine. The labeled bottles are then packed in the corrugated boxes. The conl1gated boxes should also be of attractive colours. 5.14 QUALITY CO~TROL A.,,';DR.\TII\G SYSTElvI:

There arc varicty of scoring systems which arc us;.;dfor rating wines. Various number of points are assigned to specific qualiiks and characteristics found in wine,. In liC Davis 20 point system

the point are givenfor the followingcah.:g0l1es :

II

Acidity (2) Color (2) Aroma & Banquet (4-) \.olatik Acidity (2) Total Acidity (2) Sugar (1) Body (1) Flavor (J) AstIingcncy (1) uncI General quaU!)'.(2) In the UC Davis system scores have the follon.ing meanings: 17-20 13-16 09-12 05-08 01-04 'Vines of outstanding charactetistics, on defect.
Standard ,"vin\.': \vith ndlhcr oUlsumding character or defect.

\Vines of commercial a<:c<.:ptabiltly with noticeable defect. but \Vincs belm:\:commercial acceptability. Complete spoileu \Vincs,

Another 100 point system used by vaI10us.Lncrican organizationsdevised by nmown wine

critic Robert ~J Parker, Junior. Robl..rt :-'1P;',1."::.jlwiors 100 point rating ::;ystemprovides the follmving. 100-90 89-85
Outstanding or ExccIk~nl ',vines.

Very Good to excellentwines

Vcry Good 'Vines. Pleasant Wines but lack complexity, character or depth Average 'Vines. Poor, Unbalanct;d, FJa\'vcd,Dull V.lines.

84-80 79-75
74-70 69-50

The company proposes to follm\- the l ~c Davis 20 point system for grading and quality control purposes. CHAPTER - VI: FL~A.i'\fCIAL ~"\D ECOI\'O\IIC 6.01 GENERAL BASIS OF ESTI:\tJ..TES : The financial planing has been made in SUCl!llarm..::r o as to adequately meet the requirements l s ASPECTS OF TI-IE PROJECT.

of funds at any point of time for the projcc1d pro(,ui..Iion sales, from the various sources of and funds together.

Working capital requir-::11Icnts hJ\..; b..:-:n:lsscss;:d based on the c.1pacily utilization and the production targcfs fixed fe" t!h~YC;"". he ;n'opos,-d capacity utilization is starting from 50% to T 75% year. The promoters have availed the seT'ices of world famous technical consultant and reputed process consultants for succ<:~sfulimpkm~:H:i!ion qf the project. They also proposed to install the most mod~m. versatile and sophislic;ikJ n1ant and machinery and hence the proposed capacity will be easily achieved. 6.02 CAPITAL INVESTIvlENTS: Total capital investment :equired for the proposed project has becn \vorked out at Rs. 57.95 lacs. The break-up of ill...capital Ui\'\.;sim.:nlunckr differcm heads of capital cost is given in Fi\:ed' Assds Schedule. 6.03 \VORKLI\"G CAPITAL REQCIHE?\lE:\T.J :

\.\lorking capital requircfl~cnts estima!ed here Jn~lor the first year production level. The costs' of
input raw materials ar;;."od~cd OUl .If;.:,. dctai1,,,I ~'~1(tyor. the consumption data, percentage of

\vastage and as ?cr .:''-:per'technicJ! opb;on ,)f the tec1mical and process consultants. \Vhile estimating the cost. t0tal of input rJ\'" mJ!crials provision has also heen made to cover costs of

marginal\yastageof matelials.. The -;;ifmalcs h:ivc been b'ased on"the CUITcnt revailing market p
prices of raw matelials. Based on cost calculations <lnlvcd at as per mC'Dodolof,')'adopted, requirement of working capital for the iIrst years projected \\iorkim: It.h b<:c.n natTated in the project report. 6.04 CAPITAL COST OF THE :-'ROJ ECT :

The capital cost of the project iH~IU~ij,jg margin motley for the fIrst year's operations has been estimated at Rs" 64.32 Lacs. ESllll1;1!;;;S margin mon.:y requirements have been estimated at standard of

leve~ which could be acceptahle to financial institUl~S banks extending fmance to\vards working ,
capital. The break-up of capital in' ~sll11<..;n, ~ amI J11<'!"giJl mmli.':Yfur v\!orking capita! is as fo11O\V5:

6.05

SOlJRCES OF FTJ1\TDS : ":quircd investmcnts, the eligible financial

While evaluating tl1Cvmious sources of funds to m

assist.ancefi'om !manc.i11institutions i banks as pcr C, .;. :'olky nonns has been considered. The capital cost of the project Rs. 5795 L;rcs is proposed to be financed by way of term loan from bank amounting to Rs. 42.00 Lacs. The promoters will contribute the balance amount of Rs. 22.32 Lacs. The ratio of own funds to hOlTO\vcdfunds \vorks out nearly to 2.18. It can be observed that the financial plan of the unit has taken into account aU the requirement of funds for capital investment and

workingcapitalrequirements.

6.06

EQUITY / KET\'VORTII POSITIU.'\

The equity! net \\lo11hand the tOlal b(HTowing;ir.:-(;xpl..~!I;d be different at different points of time. to The same are tabulated in the [mandai projection. 6.07

DEBT SERVING C...\PACIT\':

The dt~btserving capacity of the unir is mcasur-.;dh) ,',jie 'if 'cpaymcnt obligation to net cash accruals and is \vorked out based on. projections of \\"rdjrg l\~suL"and repayment program en\1saged. The working of the same are given in the 1inancU pro5.':C[lOn.It can be seen fi'om the figures from the financial prqjection that there is suff :lent cushionil1g between repayment obligation and net cash

acc1l41lsand as such even if cel1ain margin;>j ~et hack occilr in the operation and the unit is able to achieve only 75% of the perfonmmce targcr envisaged. 8tiU it ".ill be able to meet its repayment obligations.

6.08

PROFITABILITY:

.,WINER~)'

The profitability in th~ OjKTJtion (If t11.:unit ha.; h:..~U1 \';orl..cc! out on generally accepted assumptions in

such type of industry. Considcling fhe naiUr-: of Theindustry and the;product manufactured tlus ratio is absolutely reasonable. 6.09
BORROWI~GS A..,,~l)REPA'YVlF7\,TS ;

The total bOlTowmgs of the; unit for c1Cquisition capital assets would l1e Rs. 36.21 Lacs. which be of obtained trom bank as a lenn loan. Repayment against long tenn loans \vill COHllnencefrom----. interest are given in the of financial proj(;;CilOn:" 6.10 CASH FLO\V POSITIOT\: Ddails of repayment schedule and

Cash flow position of the project during tll" first six y..:J:'Sor proj~ctcd operation is given in Schedule of project report. \\1lile preparing tlu: cash 110\\ it is ;Sl::ll;;d that all payments pertaining to interest on Tenn loan and Working capital IOJIl, rep;:ym..:nt i.nS<:il'mGllt a year are made in said year itself. for
Amount of taxes arc also assul111;,c! !, tah...!, car:.: in ih,_~ to said ~rsclf

The cash flow statement indicaks adequate kvl.:]of liquidity for the umt.
6.10

PROJECTED

BAL\:'-TCE SHEE'J' :

Projected Balance Sheets of th.; unit'tl.!r tll; firq six y'cars ha\'c been dra\vn up and given in Schedule
of project rep0l1. As there is I1(' iDcrc~~\..'in th.; :7:pil..: alld '01h';t"-fi.\:cdassets-.of-thc wutfirst six years of

projected workings, the entire mcrcase in assets is connibuted by cunent assets consisting of inventories, receivables, cash Jnd b<1nl\: l)al:mces, On the L.iability side, the increase is due to ploughed back profit and accumulated reserves.

CHAPTER - VII : IVIARKETING

The finn plan to set up a modern, well-equipped plaHl at Yinchur \Vine Park Vinchur, Nasik. The plant & machinery of the unit will b\;.vcrs;II;i\. tn"'::Ub [,) manufacmrc .1wide validy of \vines. The

product range, which the c(>mpany propij",';:~or ofT:r. ihough g.radually, has g.rmvth \p~t~~;1tial 1.'1the long run. The wine making industry can be one 01 the most lucr,ltivc business opportunities. It's rich taste and the great flavour has a big mark,:!. which is illways there 10 greet the fi ,esl and wine, are not an exception. The art of \vine making can he masl<.:re~l \v1lhconstant efforts and use of the latest available technology and marketing strategies. Owing to liberalization policy' of the Governm:,;;ntof India, the doors for ail types of industries have been opened. The nature of market has al:;o b:';;L:n hldcrgonc substantial change i.e. the market to L buyers. This has created competition, qualily :nvan;;n :,s amongsl all the industries.

The wine industry is not an exceptionto this.phenomenon and thus, the fllture of wine making is very brightin India.

PRESENT STATUS OF \VINE )\'L\RKf:T 1:'; T:-DU. : The detail of Sales of Indi:U1madi..: rape \vin,-,( including .:xport sale for last five years are as follows; g J\.fARKET POTENTIAL;

The potentialfor the \vine can be gaug d from the fOllowing table: Per c~pita consumption o(,rinr :
If the per capita consumption of India is com'crr,:,xlin simpk tenns it is equivalent to half of the tablespoon. Assuming the per capita consumption in India goes to meagre one Ltr., the market size ..-----.--.would be a mammoth 1 billion Lt1'8.afit-ring a l1'em\:nc!ousopportunil)' to an entrepreneur.

GENERAL OVERVIE\V : Though the market share of wine among the ,1 kohoJic L.:\.\;ragesi:; surely but steadily increasing, still it is at a WIY primary stage. 'The chalkrlg b..;[0 : tli Ivin..;make1'sn India is to develop the domestic i

Tr~\vTNER)'
market, as a majority of the India COnSUl11lT prefers ",;:.;..1'. \vhisky, rum and sometimes even home brewed spirits over champagn(; and vdn,.;. The statistics on the Indian !vfade Foreign Lequor ( f\ 1f:.T . shows that the consumption of ,,,ine in India is not more then 2% of the entire !:v,[FLconsumprion. The international market is a promising an~na lor the Indiil win~. The Indian \vine industry though at its infancy stage, is hoping to challenge the supn.:macy if wini: making countries in an effort to gain a foothold in the international wine markcr. Though they get most of their teclmology and advice from Eu~ope, Indian winemakers are nmy promoting themselves in a big way to catch the att...:ntionof the rest world. The favourable climatic conditions and superior qualit~ of Indian grapes ,youk! provide an added advantage to attain this objective.

MARKETING PHASE

STR\ TEGY :

- I : Creatinga\vareness:

Background
It is imperative to create a\vareness about" inc a1TI:';f!g Indian consumers. primaIily to shift their the
--..-.--

preferences from other alcoholicdlinks.

The liberalisation policy has given an entry 10renm.vncd foreign \vIDebrands to the Indian market. The availability of the foreign brands is increa<;ing as one can pick up the brand of his choice ITom the neighborhood wine store. Wine can be re1ativdy light on th..:po;.;;k<;:t (then.: ar.: a whok nmgi: of wines to choose trom, starting at Rs. 2&0per 750 1111. borile and tlshionabk. Th..:componcHts in wine hav.:;shown good health effects

on wine drinkers. Recent studies h.:lVC shmvn thar ,vine pOkntially prevents or delays the onset of
ca!).cer, elin1inate bacteria which caUSL:S stomach pnisoning.

Creating brand awareness:

~WINER./
'Th~ target segment for th~ product has to b(; ;1111"...nl nd Ih.: nco rich consumers. a

1)

The first approach that would be TJKCnup b~' t11<.~ Company is to have the brand name displayed

and propagated prominently through the approfn1:Jlc media. p(J11ic.ularly ord of mouth, private social w gatherings, affluent circles etc. 2)
Articles regarding' at1 of urink.i.f.g Winl;;' ;md other rdated at1icles like nonvegetarian food with

\vine and partying aspects can be broug.ht out. Tltis activity should be brought out with the help from eminent cookery expert.,. This move will help Usgather attention due to their mass appeal. 3) Platfonn such as Fcmina, H,.:allh and other govenuncnt magazines dealing with food and

beveragesmay be llsed to publishthe articles. 4)

Assuming that the fIrst batch of ag~d \vini,,; f dK Cornpany \vill DCready by November 2003, o the activitjes of creating brand awarcne~s 511('11dhe intensified ITom December end or beginning of Janua!":-.

Creatingretailer, dealers, push for the brand:

It is essential to create a strong push ~!rat~g)' Jim-:<::l+(1cakrs and retail for the brand. The ;:hannel member is going to play the most crucial rok in pn'1TIntingtl1: product in the marketplace The beginning can be made with the ch<1nnelm~mhcrs i111p:llied \vith the knmv1edge about wines in general as the types of wine, -i~:'pes f grapes .usccl.lnanu{actunng proc~~s c~plo~~ed and also the health o aspect related to \ovines. his would be an irnportant aspec.t in the relationship building exercise. T TIle meeting with retailers \vouid provid-.: an opporturmy to obtain key i!lputs in understanding the
preference and psyche of the target consumer \v~lhin [he.:target 111a1'1.\.:t towns.

The retailers cou.ld be taken for a guil..cd tour tv iL: vir.;;~'~I1'Js dwring grape crushing festival and/or to see the ~nlirc process as \-vellas the cstablishmt:rll.

PHA,SE - II: Product Placement ami brand Position;',.., .

Now that the major exercise of crcq}ing awarcn:ss amo'\;, lL ,argel consumers and challiiel members

has been ach.ieved,Novemher 2005, is :h;: rime :0 intro(!.tc lb.. winc(s) in the market.

L'ltense promotiom! campaign at pr.:miu'.! l)laci.'s:JIlt!spot<;should he conducted organizing articulated high class events. 4 .Vpmarkcts Bars <:nd Clubs: rhc Company 11a5 opened di:llogues ",ith the leading clubs and bars

responded very r0"il;veJy to tile compan~"s products. 1. Pubs an:. the.:plact: vvhen: anything ne"" is ahvays \ve1comud and patronized. Upmarket

pubs is one of the most impot1ant OJ ces \vhere wine is sought after. The company is a going to introduce its some of Ill.::]..,;;lding ubs all over Maharashtra. p

a.

Business & Recreation Clubs'

These :m: the places \vh;;:rev,,-incis consumed on selective

basis. Generally it is as thc~c c1uh .Vh~L"" ...'-'H one 1li,d the rC31Connoisseur of wine. They are the
people \v110an~ fond of drinking di11---rcnll)PCS of .vine and make tlH~irO\vn judgement of wine.

b.

Premium Category Caterers:

CaiCl\;rS\'.ill be an important segment to market the company's

'\vine as these serves th~.needs at anj- GV;,;nb ;md c-:remonics among the elite society- The prompter are

tappmgthese segmentsloa.

c.

Event :Managrl's :

TI1.isis J n~.'Y:,rc.1 of recent times, rendering professional services for 0-:: of immense help to promote the products. The dinners. meeting, Rotary Conventions, Film

organizing mega acti\;i"y, -.:\~nt, \\1tich\iU r

specialised agency alTi1llging

'uncheons.

Personality' get together, CocktajJ reception ;:tc. wi1lbe targeted to market the product. The activities can be organized through cre;.':Jting1 sound battery of sales personnel for each district to develop and strengthen the contacts .111dlso to h:n'c timely liaison. a Promotional measuresPackaging: Packaging the bottle in shape, coJour <iw.iII!...,Jabks \vith an allractive styling should catch the consumer's attention i.e. in f011l1arion tugs around the neck, speciaJ gift pack with colorful ribbon etc. This aspect is going to playa very crucial rote in cslablish1"1g brand in market place. the

The Company also intend;,; to :''1troduc: c-":11ain concepts for the first tim.: in Indian market i.e,
Distinctive Logo. Vintage D; ':.'-.= V;1!;c.ta!b!'..::Jjn~..rsl.. of Flint bonks etc.

VIed ia

A press release is essential at the same time wI'

Ie "111<:::(S) going to. be distributed are

as fi'ee

samples. The press can also hi;: giv\;n [askr" <ino ,11-,(' "me. laskrs i:.anbe invited for this press release.

The prc;;ssmay also be actively involv~d in the ":llUi,;~Hing process by having a similar guided tour for

them as suggestedfor the n:taikrs.

WIN.tRY

VINCHUR l\UDC TAL NIPHAD DIST.NASHIK

PARAMI!:TI!:RS 1,'OR 1,'lNANClAL PROJI!:CTlONS 1. PROJECT: 1. ESTn-IATED SETTING UP A MA.."illFACTURING COST 01" Tllli PROJI!:CT l'UR SETTING TJ~lT 01' WINE liP MANtil"ACTIIRING 111'11'1' WINE ()to'

SR.NO. PARTICULARS
1 Land 2 Cost ofBui1ding 3 Plant & Macinery Red Wme White Wme

2.00 12.98 40.97

15.56 19.71 0.00 0.00 0.00 0.00 0.00 0.00

Commcm Machinery 4 Furniture & FIXtures 5 6 7 8 Lab. Equipmems PreIiminery fups. Pre-opt:rdlive exps. ( to be C3pi1alisW) Margin money fOr'IM:>Ikir,gapital c Total

5.71 . 0.50 1.00 0.50 0.50 5.87 64.32

0.50 1.00 0.50 0.50 5.87 64.32

3. "1"F.ANSOF FINANCE (Rs.!:cs) SR.NO. PARTlClILARS 1 Proax>ters Capital 3 Loan fu:m mends 4 Term Loan fi:omBank

Total
14. AVERAGE DEBT SERVICE COVERAGE RATIO

Amount Rs. 22.32 0.00 42.00 64.32 1.87

.v lNl!:R Y Jj VJNCHUR l\UDC TAL. r-."IPBAD DIST. NASHIK SCIlliDULl: "A" : STATl:l\IENTOl" SALES AT 100 % CAPACITY UTILISATION SR.NO. PARTICL'LARS 1 Capacity (%) 2 Capacity per b::tc.'l (in Liters) a. White Wme 2004-05 100% 2?000 25000 2005-06 10{)% 25000 25000 2006-07 100% 25000 25000 2007-08 100% 25000 25000 2008-09 100% 25000 25000 2009-10 100% 25000 25000 2010-11 1000/0 25000 25000

b. Red Wme
3 Capacity pee batdl ( in bottles af750 1111) a. White Wme b. Red Wme 4 No. of batches in a year

33333 33333

33333 33333

33333 33333

33333 33333

33333
:':':).:J.:J

33333

33333

33333 1

33333 1

, ,

, ,

5 CapacityUtilisation(%)
a. White Wme

b. Red Wme
6 Capacity Utilisation pee batc.'1(in Liters) a. White Wme

90% 70%

90% 70%

90% 70%

90% 70%

90% 70%

900/" 70%,

900/" 70%

b. Red Wme
7 Capacity Utilisation pee batch (in bottles) a. White Wme

22500 17500

22500 17500

22500 17500

22500 17500

22500 17500

22500 17500

22500 17500

b. Red Wme 8 No. of batchesin a year

a. White Wme b. Red Wme 6 Pmducrion of white ",ine per annum (in bottles) 7 ProducUOil of red wine per 3DIlUID bottles) (in 8 Production of v.bite wine per 3DIlum (in bottles) 9 Production afred wine per 3DIlUID bottles) (in 10 SclliIJgPriccpcrbottle ofv.rutc wine(Net) 11 SellingPriceper bottle of red wine (Net) 12 Salesofv.bite wine(in Rs. Lacs) 13 Salesof red v.ine(in Rs. Utcs) 14 ToW Sales (p.a.) Rs. Lacs

30000 23333

30000 23333

30000 23333

30000 23333

30000 23333

30000 23333

30000 23333

1
1 30000 23333 30000 23333 155 155 46.50 36.17 82.67

1
1 30000 23333 30000 23333 155 155 46.50 3(>.17 82.67

1
1 30000 23333 30000 23333 155 155 46.50 36.17 82.67

1
1 30000 23333 30000 23333 155 155 46.50 36.17 82.67

1
1 30noo 23333 30000 23333 155 155 46.50 36.17 82.67

1
1 30000 23333 30000 23333 155 155 46.50 36.17 82.67

1 30000 23333 30000 23333 155 155 46.50 36.17 82.67

. .

."..

4d Wl1"11J!:RY

VINCHUR MIDC TAL. NIPIiAD DIST. NASHIK SCHEDULE "B" : STATEMENT OF EXPENSES

)1/)

L/

1. STATJ!:MENT 01" RAW MATI!:R1AL (GRAP.ES) SR.NO. PARTICULARS 1 Raw Material (Grapes) required per annum (Kg;) a. White Wine L Yeild per Kg. ofg,:apes (%) Grapes required (Kg>.) 65% 34615 65% 34615 65% 34615 65% 34615 65% 34615 65% 34615
\

2004-05

200S..tJ6

2006-07

2007-08

2008-09

2009-10

2010-11

65% 34615

b. Red Wine
L Yeild per Kg. of g,:apes (%) Grapes required (Kg5.) 2 No. ofbatclle.s a. White Wwe b. Red Wme 1 Raw Material (Grapes) Cost per Kg (Rs.) a. White Wine b. Red Wmc 2 Raw Material Cost (Rs. Lacs) a. White WIDe b. Red Wine 3 Total Raw Material Cost (p....) Rs. Lacs 65% 26923 65% 26923 65% 26923 65% 26923 65% 26923 65% 26923 65% 26923

30 30

30 30

30 30

30 30

30 30

30 30

30 30

10.38 t<.ot< 18.46

10.38 (J),: 18.46

10.38 t<.ot< 18.46

10.38 t<.0t< 18.46

10.38 t<.ot< 18.46

10.38 t<.0t< 18.46

10.38 t<.ot< 18.46

l.o=

VINCHUR MIDC TAL NIPHAD DIST. NASHIK 2. Other raw material (Chemicals) Ycast SR. NO. PARTICULARS DAP (Di Amonium phospate) 0.2 4000 800 0.2 50 10 Kt"IS (Potassium Bisulphite) 0.05 100 5 0.3 300 90 Sodium Bltartarate Bentonite Pectinase Sugar Enzime (only for (only for white Viine) (only for red wine) white win..' 0.3 60 18 0.02 8000 160 80 14 1120

WINJ!:RY

1 Rcquir=t

per 1000 lircrs(Kgs.)

2 Rate per Kg. (Rs.)

3 Total Cost per 1000 liters, (Rs.)

COST OF OTHER RAW MATERIAL Yeast DAP KMS

Sodium Bitarta:rote

2004-05 64000 800 400 7200 810 7200 39200 119610

2005-06 64000 800 400 7200 810 noo 39200 119610

2006-07 64000 800 400 7200 810

2007-08 64000 800 400 7200 810

2008-09 64000 800 400 7200 810

2009-10 64000 800 400 7200 810

2010-11 64000 800 400 7200 810

Bentonite
Pectinase Enzime

noo
39200 119610

noo
39200 119610

noo
39200 119610

noo
39200 119610

noo
39200 i 19610

Sugar Total

WL

WINERY

NCHUR MIDC u,.. NlPHAD ST. NASHIK PR01''fl'ABlLlTY SR.NO. A 13 STATEMENT 2004-05 41.33 2005-06 82.67 2006-07 82.67 2007-08 82.67 (Rs.lacs) 2008-09 82.67

\2-t))

PARTICULARS ANNUAL SALE.':> (NET) EXl'ENSES 1. RA WMATERIAL

2009-10 82.67

2010-11 82.67

a. Grapes ( 2. Otherrnwmaterial Chemicals) 3. SAlARY & WAUES . 4. umITIES a. Elcclricitycxpcnscs

b. Water charges c. Consumables 5. REPAiRS & MAiNTENANCE 6. PACKING MATERI1\L 7.MGEXPENSES 8. PRELIMINERY EXPS. W/O SUB TOTAL ADD: OPENING STOCK 01' PACKING MATERIAL OPENING STOCK OF WJP OPENING STOCK OF FG SUB TOTAL LESS: CWSING STOCK OF PACKING MATERIAL CLOSING STOCK OFWJP CLOSING STOCK.OF FG

18.46 1.20 4.20 0.88 0.03

1.56 0.08 13.87 4.13 0.10 44.50 0.00 0 0 44.50 3.47 13.20 3.36 24.48 16.86 4.91 11.95

18.46 1.20 4.62 0.88 0.03

1.06 0.08 13.87 8.27 0.10 48.55 3.47 13.20 3.36 68.58 3.47 13.16 3.35 48.60 34.07 4.91 2<).16

18.46 1.20 5.08 0.88 0.03

1.06 0.08 13.87 8.27 0.10 49.02 3.47 13.16 3.35 68.99 3.47 13.39 3.39 48.75 33.92 4.91 29,(}1

18.46 1.20 5.59 0.88 0.03

1.06 0.08 13.87 8.27 0.10 49.52 3.47 13.39 3.39 69.77 3.47 13.65 3.43 49.23 33.44 4.91 28.53

18.46 1.20 6.15 0.88 0.03

1.06 0.08 13.87 8.27 0.10 50.08 3.47 13.65 3.43 70.63 3.47 13.93 3.48 49.76 32.91 4.91 28.00

18.46 1.20 6.76 0.88 0.03

1.06 0.08 13.87 8.27 0.00 50.60 3.47 13.93 3.48 71.47 3.47 14.23 3.53 50.24 32.43 4.91 27.52

18.46 1.20 7.44 0.88 0.03

1.06 0.08 13.87 827 0.00 51.27 3.47 14.23 3.53 72.50 3.47 14.57 3.58 50.88 31.79 4.91 26.88

COST OF PRODUCTION (B)

C D E F OPJJRA:l'ING FRONT (A-D) ADMINISTRATIVE EXPENSES

PROFIT DEFORE INT. & VEP. (C-V) INTEREST ON TERM LOAJ...... WORKING CAPITAL TOTAL Th,'TEREST

5.46 2.29 7.75 4.20

4.91 2.62 7.53 21.62

3.82 2.65 6.47 22.54

2.73 2.67 5.40 23.12 5043 17.69 5.05 12.64 5.43 18.08

1.64 2.71 4.34 23.65 4.23 19.42 5.57 13.85 4.23 18.09

0.55 2.74 3.29 24.23 3.32 20.91 6.01 14.90 3.32 18.22

0.00 2.78 2.78 24.10 2.62 21.48 6.18 15.30 2.62 17.91

G H

PROal'

DEFORE VEl'. (13-1')

DEPRECIATION PROHT DEFORE TAX (G-U) TAXATION

11.82
-7.62 0.00 -7.62 11.82 4.20

---" .--9.08 12.54 3.50 9.04 9.08 18.12

7.01 15.53 4.40 11.13 7.(11 18.14

K A.l)l):

PROFlT AFl'ERTAX (l-J) l)EPRECIA110N TOTAL CASH ACCRUALS

~ ~~ WlN~RY VINCHUR MIDC TAL NIPHAD DIST.NASHIK

,');1
J. SALARY & WAGES
A FACTORY STAFF Salary/staffl p.m. Total Salary p.m.(Rs.lacs Total Salary p.a.(Rs.lacs)

SRNO. PARTICULARS OF STAFF

1 FactoIy MaIJa"ocr 2 Wine Maker 3 Chemist 4 Rdiigcration Tcclmician 5 9Per..ters 6 Unskilled Warl<:crs 7 Watchman Total IRs- Lacs) B ADMINISTRATIVE STAFF

No. of staff 1 1 1 1 1 2 2 9

7000 5000 3000 2500 2500 1500 1500

0.07 0.05 0.03 0.03 0.03 0.03 0.03 0.26

0.84 0.60 0.36 03 0.30 0.36 0.36 3.12

,0. PARTICULARS OF STAFF

1 ACCOlmtant 2 Store Ki:eper 3 Computer 4 Office lJoy Total (Rs. Lacs) Operator

~o. of staff

Total Salary Salarylstat17 p.m.(Rs.lacs 'l'otlll SlIlary p.m. ) p.a.(Rs.lncs)

3000
2000 2500 1500

1 4

0.03 0.02 0.03 0.02 0.09

0.36 0.24 0.3 0.18 1.08 4.20 10%

TOTAL WAGES & SALARY (Rs.lacs) Increment 4. UTILITIES poa

A. ELECTRICITY EXPENSES
Consumption I hour (KW)

LoadFacror No. of days Hours per day C=nption (units per year)
EIedriclty C!=gcs (RsJunit) Total Eledricity Charges (Rs.Lacs)

7.45 0.90 365.00 8.00 19579 4.50 0.88 _..

VlNCInJR

TAL. NlPiiAD DIST. NASHIK

Water

WINERY

MIDC

B. WATER CHARGES
Coosumption/ ConsumpIion Charges T ota1 Water day(KL) (KL I year) per KL (Rs. L:lcs) Ch:Irges

0.5 182.5 15 0.03

Kgs.
C. CONSUMABI.K<;;

Rate per K:!s (Rs..) 200 200 30 50

Total Cost (Rs.. ) 6000 10000 68000 10000 30000 2006-07 6000 10000 50000 10000 30000 106000 2007-08 6000 ] 0000 50000 10000 30000 106000 2008-09 6000 10000 50000 10000 30000 106000 2009-10 6000 10000 50000 10000 30000 106000 2010-11 6000 ]0000 50000 10000 30000 106000

Costic Soda CylricAcid Glycol Oil Frion Gas C COST OF CONSUMABLES Costic Soda CylricAcid Glycol Oil Frian Gas Total 2004-05

2005-06 6000 10000 50000 10000 30000 106000

"-

6000 10000 100000 10000 30000 156000

5. RF.PATRS& MAINTF.NANCF. Exptnst:spo:.- <=" (%o[planl & mad1int:rycosl) y 6. PACKING MATERIAL ISR.NO /PARTICULARS Bottle Cork Foil Lable Cmuga!ed Box Padcing & Fawarding Rate luait as.. 12.00 3.00 2.00 4.00 3.00 2.00 26.00 2004-05 2005-06 1386667 2006-07 1386667 2007-08 1386667 2008-09 1386667 2009-10 1386667 2010-11 1386667 5%1

COST OF PACKING MATERIAL , Cost (Rs. lacs)

7. MARKETING EXPENSES (% of sales)

1386667
10%

8. ADl\fINTSTRA TIVR EXPENSES SR.;O. 1 2 3 4 5 6 PARTICULARS Postage Travelling&Convey= Spares & Stares Printing & Stationery (Rs..lacs) Ai,",O{JNT 0.36 2.00 0.75 0.24 1.20 0.36 4.91

Telephone01arges
Mise. Expenses Total

WL"II.I!:RY VJNCHUR MIDC TAL NIPHAD DIST. NASHIK SCI.JEDUU: "C" : STAT.I!:MENT 01" DEPRECIATION (Rs.lacs) PLANT & OTIIER FURNlTU TOTAL R r."" BULDING MACHINE ASSETS 0.50 57.95 2.00 13.10 41.34 1.01 0.00 0.00 57.95 2.00 13.10 41.34 l.01 0.50 () 0 2.00 10"/0 1.31 11.79

SR.NO. PARTICULARS 1 WDVas on 1.4.2003 Addition TOTAL

2 Rate ofDcprcciation 3 Depreciation

25%
10.33 31.00

l-o 0.10 0.91

15% 0.08 0.43 11.82 46.13

4 Block

at tbe end of the year

SlIMl\ruRY SR.NO.

01" DEPIU:CIATION 2004-05 0.00 1.31 10.33 0.10 0.08 11.82 2005-06 0.00 1.18 7.75 0.09 0.06 9.08 2006-07 0.00 1.06 5.81 0.08 0.05 7.01 2007-08 0.00 0.95 4.36 0.07 0.05 5.43 (Rs.Lacs) 2008-09 0.00 0.86 3.27 0.07 0.04 . 4.23 2009-10 0.00 0.77 2.45 0.06
0.03

PARTICULARS 1 Land 2 3 4 5 Duilding Plant & Macinery Other As.sets Electrification Total

2010-11 0.00 0.70 1.84 0.05 0.03 2.62

3.32

w-LWh"llERY

1'? ') I

VINCHUR MillC TAL. ?lilPHAD DIST. NASHIK

STATl!:Mi:NT OJ!'Dl!:BTSJ!:RVICl!: OV.I!:RAGl!: C RATIO SR.NO. PARTICULARS A CASHACCRUALS 1 NET PRom 2 DEPRECIATION 3 INTEREST ON TERM LOAN Total 13 REPAYMENT 1 REPAYMENTOF TERM LOAN 2 INTEREST ON TERM LOAN Total D.S.C.R. AVERAGE D.S.C.R. 2004-05 -7.62 11.82 5.46 9.66 2005-06 9.04 9.08 4.91 23.03 2006-07 11.13 2007-08 12.64 5.43 2.73 20.81 (Rs.lacs) 2008-09 13.85 4.23 1.64 19.73 2009-10 14.90 3.32 0.55 18.76 2010-11 15.30 2.62 0.00 17.91

un
3.82 21.96

0.00 5.46 5.46 1.77

8.40 4.91 13.31 1.73

8.46 3.82 12.22 1.80 1.87

8.40 2.73 11.13 1.87

.8.40 1.64 10.04 1.97

8.40 0.55 8.95 2.101

0.00 0.00 0.00 0.001

_';J.JEDlILJ!: "J!:"; STATJ!:Ml!:NT TAXATION 01" SR.NO. PARTICULARS PROFIT BEFORE TAX A Less : C/fI..osses 13 TAX ON PROFiT 2004-05 -7.62 0 -7.62 0.00 2005-06 12.54 -7.62 4.91 3.50 2006-07 15.53 0.00 15.53 4.40 2007-08 17.69 0.00 17.69 5.05 (Rs.lacs) 2008-09 19.42 0.00 19.42 5.57 2009-10 2010-11 21,48 20.91 0.00 0.00 20.91 21.48 6.18 6.01

..." WlN.I!;RY
VINCHUR MIDC
TAL. NIPHAD D18T. NASH1K SCJ.lI!:DllLJ!; "D": STATMENT 01" REPAYMENT 01" TERM LOA,"II & Jl'I'l'J<:HEST A TERi'\1 LOAN: FROM BA.K OF MAIL\RA TSTRA SR.NO. PARTICULARS 1 Opening Balance 2 Disbursement during the year 3 Repayment during the )'CaT Quarter 1 Quarter 2 Quarter 3 Qi1artcr 4 Total Repayment 4 Closingllalance 5 Interest during the r-.ar @ 13 % 13.OtJO/" April May June July August September October November Dcccmbcr Janumy Februmy Mvch 6 Total Interest 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 5.46 0.46 0.46 0.46 0.46 0.46 1\ -', V.""tu 0.36 0.36 0.36 0.36 0.36 0.36 4.91 0.36 0.36 0.36 0.36 0.36 0.36 0.27 0.27 0.27 0.27 0.27 0.27 3.82 0.27 0.27 0.27 0.27 0.27 0.27 0.18 0.18 0.18 0.18 0.18 0.18 2.73 0.18 0.18 0.18 0.18 0.18 0.18 0.09 0.09 0.Q9 0.09 0.09 0.09 1.64 0.09 0.09 0.09 0.09 0.09 0.09 0.00 0.00 0.00 0.00 0.00 0.00 0.55 2004-05 0.00 42.00 0.90 0.00 0.00 0.00 0.00 42.00 2005-06 42.00 2006-07 33.60 2007-08 25.20 (Rs.lacs) 2008-09 16.80 2009-10 8.40

cJ \?7
2010-11 0.00

0.00 8.40 0.00 0.00 8.40 33.M)

0.00 8.40 0.00 0.00 8.40 25.20

0.00 8.40 0.00 0.00 8.40 16.80

0.00 8.40 0.00 0.00 8.40 8.40

0.00 8.40 0.00 0.00 8.40 0.00

0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

r;-;""WlNERY VINCHUR MIDC TAL. NIPHAD

\1

DIST. N..&..sHIK

STATEMENT 01" CASlll"LOW SR.NO. p ARTICULA.. A SOURCES 1 NET PROFIT 2 PROMOTliRS CAPITAL 3 u'NSECIJREDLOAL'! 4 LOAN FROMFRIa'DS
5 TER,\1LOA.r."I

2004-05 -7.62 22.32 0.00 0.00 42.00 11.82 17.60 0.10 86.21

?u05-06 9.04 tWO 0.00 0.00 0.00 9.08 2.55 0.10 20.77

2006-07 11.13 0 0.00 0.00 0 7.01 0.20 0.10 18.44

2007-08 12.64 0 0.00 0.00 0 5.43 0.22 0.10 18.40

(Rs.iacs) 20fi8-09 13.85 0 0.00 0.00 0 4.23 0.24 0.10 .18.43

2009-10 14.90 0 0.00 0.00 0 3.32 0.27 0.00 18.49

2010-11 15.30 0 0.00 0.00 0 2.62 0.30 0.00 18.21

6 DEPRECIATION 7 INCREASEIN llAJ."IK llORROWINGS 8 PRELIMINARYEXPS. W/O TOTAL,SOURCF.S (A) II APPUCAI10N 1 PURCHASEOF FIXED ASSEfS 2 REPAYMENTOF TERM LOAN 3 REPAYMENTOF UNSECUREDLOANS 4 REPAYMENT OF LOAN FROM FRIENDS 5 INVESTMENTS 6 INCREASEIN C"U'KilliNT ASSEfS 7 PRELIMINARYEXPS. 8 DRAWINGS TOTAL APPLICATION (B) OPENING CASllllALANCE SURPLUS(+)/DEFICIT (-) CLOSING CASHBALANCE

_....'

57.95 0.00 0.00 0.00 0 23.47 0.50 2.00 83.92 0.00 2.30 2.30

0.00 8.40 0.00 0.00 0.00 3.40 0.00 8.00 19.80 2.30 0.97 3.27

0.00 8.40 0.00 0.00 0.00 0.27 0.00 9.50 18.17 3.27 0.28 3.54

0.00 8.40 0.00 0.00 0.00 0.30 0.00 . 9.50 18.20 3.54 0.20 3.75

0.00 8.40 0.00 0.00 0.00 0.33 0.00 .9.50 18.23 3.75. 0.21 3.95

0.00 8.40 0.00 0.00 0.00 0.36 0.00 9.50 18.26 3.95 0.23 4.18

0.00 0.00 0.00 0.00 0.00 0.39 0.00 17.00 17.39 4.18 0.81 5.00

I"UNDI"LOW STATEMENT SR.NO. PARTICULARS A SOURCES 1 NET PROFIT 2 PROMOTERS CAPfl'AL 3 UNSECUREDLOAN 4 LOANFROMFRIa'DS
5 TERMLOAJ."I

(Rs.1scs)
2004-05 2005-06 2006-07 2007-08 2008-09 2009-10 2010-11

6 DEPRECIATION TOTAL SOURCES (A)

-7.62 22.32 0.00 0.00 42.00 11.82 68.51

9.04 0.00 0.00 0.00 0.00 9.08 18.12

11.13 0.00 0.00 0.00 0.00 7.01 18.14

12.64 0.00 0.00 0.00 0.00 5.43 18.08

13.85 0.00 0.00 0.00 0.00 4.23 18.09

14.90 0.00 0.00 0.00 0.00 3.32 18.22

15.30 0.00 0.00 0.00 0.00 2.62 17.91

,--'

APPUCATlON 1 PURCHASEOF FIXEDASSETS -- -3 REPAYMENTOF UNSECUREDLOANS 4 REPAYMENTOF LOAN FROM FRIENDS 5 INVESTMENTS 6 DRAWINGS TOTAL APPLICATION (B)
2 REPAYMB-.'T OF TERM LOA...

.-'---'.

57.95 . -'i).000.00 0.00 0.00 2.00 59.95 8.56

0.00 .'S.40 0.00 0.00 two 8.00 16.40 1.72

0.00 8.40 0.00 0.00 0.00 9.50 17.90 0.24

0.00 8.40 0.00 0.00 0.00 9.50 17.90 0.18

0.00 8.40 0.00 0.00 0.00 9.50 17.90 0.19

0.00 8.40 0.00 0.00 0.00 9.50 17.90 0.32

0.00 0.00 0.00 0.00 0.00 17.00 17.00 0.91

WORKING CAPITAL I"ROM BUSINESS (A-B)

WINERY VINCHUR MIDC TAL. NIPHAD DIST. NASH!K ASSESSMENT SR.NO. A Ol" WORKL."\IG CAPITAL 2004-05 2005-06 2006-07 2007-08 (Rs.lacs) 2008-09 2009-10 2010-11

PARTICL'LA.. CURREI ASSETS 1 Stock ofWoddn Progress (6 months)

13.20 3.36 3.47 3.44 2:1.47

13.16 3.35 3.47 6.X9 26.87

13.39 3.39 3.47 6J9 27.13

13.65 3.43 3.47 6.89 27.43

13.93 3.48 3.47 6.89 27.76

14.23 3.53 3.47 6.89 28.12

14.57 3.58 3.47 6.89 28.51

2 Stock of Finished Goods (1 month) 3 Stock of Packing l\.filterial (3 month) 4 Sundzy Debtors (1'month) Total Current Assets (A)

B C D

WORKING CAPITAL (A-B) MARGIN MONUY BANKBORRO\VINGS JNTU1WST ON JJA..KllORROWJNGS @ 13.00%

23.47 5.87 17.60 2.29

26.87 6.72 20.15 2.62

27.13 6.7:-) 20.35 2.65

27.43 6.86 20.57 2.67

27.76 6,94 20.82 2.71

28.12 7,03 21.09 2.74

28.51 7.13 21.38 2.78

..... WlNl!:RY
VINClruR MIDC :AL. NIPHAD DIST.NASHIK PROJI!:CTI!:D BALANCI!: SUJ:;Kf SR.NO. A 1 2 3 4 5 PARTICULARS LIABILITES PROMOTERS CAPflAL UNSECURED LOAN LOAN FROM FRIENDS TERM: LO;\.N BANKBORROWINGS TOTAL B ASSI!:TS 1 FfXET) ASSRTS LESS: DEPRECL<\TION NET BLOCK 2 INVFBTMENTS 3 CURRENT ASSETS 57.95 11.82 46.13 O.(',() 23.47 46.13 9.08 37.04 0.00
?' n -0.1>/ 3.27 0.30 67.48 0.00

\<>-;0.

\v
31.03.2010 26.55 0.00 0.00 0.00 21.38 47.93

31.03.2004

31.03.2C05

31.03.2006

31.03.2007

(Rs.iacs) 31.03.2008

31.03.2009

12.69 0.00 cr.OO 42.00 17.60 72.29

13.73 0.00 C.OO 33.60 20.15 67.48

15.36 0.00 0.00 25.20 20.35 60.91

18.50 0.00 0.00 16.80 20.57 55.88

22.86 0.00 0.00 8.40 20.82 52.08

28.25 0.00 0.00 0.00 21.09 49.34

46.13 16.09 30.03 0.00

46.13 21.53 24.60 OJ/O

46.13 25.76 20.36 0.00

46.13 29.08 17.04 0.00

46.13 31.70 14.43 0.00

'-

4 CASH& BA......t<: BALA..CE 5 PRELIMINARYEXPS.

2.30 0.40 72.29 0.00

27.13 3.54 0.20 60.91 0.00

27.43 3.75 0.10 55.88 0.00

27.76 .3.95 0.00 52.08 0.00

28.12 4.18 0.00 49.34 0.00

28.51 5.00 0.00 47.93 0.00