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Enhancing Wine Production through Automation, Re-engineering, and Innovation at Nissley Winery

This document explores Nissley Winery's approach to wine production, focusing on key processes such as harvesting, fermentation, blending, and bottling. It highlights the current low levels of automation, the challenges posed by outdated machinery, and the potential for increased efficiency through modern technology. The report emphasizes re-engineering production lines for better hygiene, quality control, and customization of products. Additionally, it discusses innovative practices like outsourcing and developing specialized wines to meet diverse consumer demands, aiming for long-term sustainability and profitability.

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Enhancing Wine Production through Automation, Re-engineering, and Innovation at Nissley Winery

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  1. Nissley Winery TP3 Group #6

  2. Contents 02. Automation 01. Basic Analysis 03. Re-engineering 04. Product Innovation 05. Summary

  3. 01 Basic Analysis

  4. Process of Wine Production 1-1 Harvest 1st Fermentation Stabilization 2nd Fermentation Blending & Fining Preservation Bottling

  5. Product Analysis 1-2 Wine Vinery Brewing

  6. Nissley Winery 1-3 Price Managing Entire Processes Relatively Simple Processes Quality 35-year Tradition Won Numerous Awards

  7. 02 Automation

  8. Low Level of Automation 2-1 Old Machinery Manual Labor

  9. Automation 2-2 Harvest 1st Fermentation Stabilization 2nd Fermentation Blending & Fining Preservation Bottling

  10. Expected Effects 2-3 Equipment Replace Inefficient Labor Technology Save Costs in Long Term High Productivity Error Proof

  11. 03 Line Re-engineering

  12. Whole Processes in One Line 3-1 Inelastic Line Unhygienic Too Standardized

  13. Using Different Lines 3-2 1st Stage Red Wine White Wine Mixed Wine 2nd Stage High End(Luxury) Low End(Common)

  14. Different Lines – 1st 3-3 Harvest De-stem Select Crush Before After De-stem Select Crush Harvest De-stem Select Crush De-stem Select Crush

  15. Expected Effects (1st) 3-4 Different Lines for Different Grapes Higienic Elastic Easy Quality Control

  16. Different Lines – 2nd 3-5 Fermentate Filter Bottle Before After Fermentate Filter Bottle Oak Luxury Fermentate Filter Bottle Steel Standardized

  17. And, Different Strategies 3-6 High End Pull Method High Customization Relatively Long Cycle Low End Push Method Low or No Customization Short Cycle

  18. Expected Effects (2nd) 3-7 Different Lines for Different Target Safer Profitable Specified Demand

  19. 04 Products Innovation

  20. Improve the Quality 4-1 Outsourcing Changing the Wine Cork Changing Fermentation

  21. Specialized Wines 4-2 Example : Ice Wine Satisfy Diverse Demands

  22. Making Points of Difference 4-3 Research & Development Sommelier Signature Wine Competition

  23. 05 Summary

  24. Main Recommendations 5-1 Automation Re-engineering Product Innovation Lastpage

  25. Thank you. Group #6 Eunji, Gwantaek, Mungab, Sohyung

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