Nissley Winery
description
Transcript of Nissley Winery
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Nissley Winery TP3 Group #6
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Contents
02. Automation
01. Basic Analysis
03. Re-engineering
04. Product Innovation
05. Summary
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Basic Analysis01
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Process of Wine Production1-1
Harvest
1st Fermentation
Stabilization
2nd Fermentation
Blending & Fining
Preservation
Bottling
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Product Analysis1-2
Wine
Vinery Brewing
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Nissley Winery1-3
Price Managing Entire Processes
Relatively Simple Processes
Quality 35-year Tradition
Won Numerous Awards
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Automation02
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Low Level of Automation2-1
Manual Labor
Old Machinery
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Automation2-2
Harvest
1st Fermentation
Stabilization
2nd Fermentation
Blending & Fining
Preservation
Bottling
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Expected Effects2-3
Equipment
Technology
Replace Inefficient Labor
High Productivity
Error Proof
Save Costs in Long Term
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Line Re-engineering03
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Whole Processes in One Line3-1
Too Standardized
Inelastic Line
Unhygienic
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Using Different Lines3-2
1st Stage Red Wine
White Wine
Mixed Wine
2nd Stage High End(Luxury)
Low End(Common)
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Different Lines – 1st3-3
Harvest De-stem Select Crush
Harvest De-stem Select Crush
De-stem Select Crush
De-stem Select Crush
BeforeAfter
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Expected Effects (1st)3-4
Different Lines for Different Grapes
Higienic
Elastic
Easy Quality Control
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Different Lines – 2nd3-5
Fermentate
BeforeAfter
Filter Bottle
Fermentate
Fermentate
Filter Bottle
Filter Bottle
Oak
Steel Standardized
Luxury
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And, Different Strategies3-6
High End Pull Method
High Customization
Relatively Long Cycle
Low End Push Method
Low or No Customization
Short Cycle
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Expected Effects (2nd)3-7
Different Lines for Different Target
Safer
Profitable
Specified Demand
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Products Innovation04
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Improve the Quality4-1
Changing Fermentation
Outsourcing
Changing the Wine Cork
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Specialized Wines4-2
Satisfy Diverse Demands
Example : Ice Wine
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Making Points of Difference4-3
Wine Competition
Research & Development
Sommelier Signature
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Summary05
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Main Recommendations5-1
Automation
Re-engineering Product Innovation
Last page
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Thank you.
Group #6 Eunji, Gwantaek, Mungab, Sohyung