Nissley Winery TP3 Group #6

Contents 02. Automation01. Basic Analysis03. Re-engineering04. Product Innovation05. Summary

Basic Analysis 01

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

Product Analysis 1-2 Wine VineryBrewing

Nissley Winery 1-3 PriceManaging Entire Processes Relatively Simple Processes Quality35-year Tradition Won Numerous Awards

Automation 02

Low Level of Automation 2-1 Manual Labor Old Machinery

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

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

Line Re-engineering 03

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

Using Different Lines st StageRed Wine White Wine Mixed Wine 2 nd StageHigh End(Luxury) Low End(Common)

Different Lines – 1 st 3-3 HarvestDe-stemSelectCrush HarvestDe-stemSelectCrush De-stemSelectCrush De-stemSelectCrush Before After

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

Different Lines – 2 nd 3-5 Fermentate Before After FilterBottle Fermentate FilterBottle FilterBottle Oak SteelStandardized Luxury

And, Different Strategies 3-6 High EndPull Method High Customization Relatively Long Cycle Low EndPush Method Low or No Customization Short Cycle

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

Products Innovation 04

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

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

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

Summary 05

Main Recommendations 5-1 Automation Re-engineeringProduct Innovation Last page

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