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