KINNOW WINE PROCESSING UNIT

Description

Kinnow, commonly pronounced as Kinoo or Kinu is a citrus fruit largely cultivated fruit of North India, and Punjab holds the major share of Kinnow producing area of the country, with other states including Rajasthan, Haryana, Himachal Pradesh, Jammu, and Kashmir. Kinnow fruit is a hybrid of two varieties viz. Citrus nobilis and Citrus deliciosa.

Kinnow is commonly confused with Oranges, due to the similarity in their appearances, seasonal availability and nutritional benefits offered by both the fruits. However, Kinnow and oranges can be distinguished based on biological origin, color, skin, taste as well as price. Kinnow has generally a sour taste, darker color and are cheaper than Oranges. Kinnow fruits comprise a high amount of juice content, making them ideal for extracting juice and pulp. Processing of the Kinnow into several value-added products might improve its economic importance and export value in the global market, still, it is being exported directly to other developing countries. One of the best opportunity in processing this fruit is Production of Kinnow wine. The production process of Kinnow wine involves the extraction of juice, followed by pasteurization, inoculation with suitable cultures, fermentation under controlled temperature, etc. Few problems associated with the bitterness of Kinnow juice can be overcome using an effective method and a suitable absorbent while processing.

India is thriving as one of the best wine-producing countries, and its standards have been framed considering the international norms. Moreover, the technologies are getting upgraded and wine products are gaining good acceptance in the international market. These factors will support the Indian winery industry and widen the opportunities for budding entrepreneurs to bring new variants in the market.

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