Wine Process Flow

Receiving of materials Filtration Bottling

Washing Barrel Maturation Pasteurization

Crush/de-stem Clarification Storing

Distribution
Test Must Stabilizing

Addition of ingredients Secondary Fermentation

Primary Fermentation
Pressing
Plant Layout
 Production Planning and Control
• Planning and control are an essential ingredient for success of an operation
unit.
• Production planning and control are essential for customer delight and overall
success of an organization.
• Production planning and control address a fundamental problem of low
productivity, inventory management and resource utilization.
• Production planning is required for scheduling, dispatch, inspection, quality
management, inventory management, supply management and equipment
management.
• Production control ensures that production team can achieve required
production target, optimum utilization of resources, quality management and
cost savings.
 Production Planning
• Production planning is one part of production planning and control dealing
with basic concepts of what to produce, when to produce, how much to
produce, etc. It involves taking a long-term view at overall production
planning.

• Therefore, objectives of production planning are as follows:

– To ensure right quantity and quality of raw material, equipment, etc. are available
during times of production.
– To ensure capacity utilization is in tune with forecast demand at all the time.
 Production Control
• Production control looks to utilize different type of control techniques to achieve
optimum performance out of the production system as to achieve overall
production planning targets.

• Therefore, objectives of production control are as follows:

– Regulate inventory management
– Organize the production schedule
– Optimum utilization of resources and production process

• Production control is dependent upon the following factors:

• Nature of production( job oriented, service oriented, etc.)
• Nature of operation
• Size of operation
 Process Flow Risk Control

RECEIVING OR RAW - in raw materials (grapes), - apply HACCP, GHP, and GMP
MATERIALS AND PACKAGING biological hazard can occur
MATERIALS because of the improper food
handling
- high pressure can cause bruises - lower the pressure
WASHING in raw materials - dispatch if necessary

CRUSH/DE-STEM

TEST MUST
 Process Flow Risk Control

ADDITION OF INGREDIENTS

- if the container of the product - SSOP

PRIMARY FERMENTATION are not totally cleaned and
sanitized, contamination can
occur

PRESSING

SECONDARY FERMENTATION
 Process Flow Risk Control

-if the dead yeast cells and - stabilization and clarification

STABILIZING bacteria didn't eliminate must be applied again
completely it will cause wine
deterioration
-if the dead yeast cells and - stabilization and clarification
CLARIFICATION bacteria didn't eliminate must be applied again
completely it will cause wine
deterioration

BARREL MATURATION

FILTRATION
 Process Flow Risk Control

BOTTLING

PASTEURIZATION

STORING - warm temperature can cause - place it in a constant

wine age quicker and go bad
- high location of bottled wine can
cause breakage
DISTRIBUTION - different temperatures can
cause flavor deterioration
- because of the road (rough road
and hampshire) can result wine
bottle breakage
temperature (chiller temp)
- place it in slightly lower part of
the floor with proper container
- keep the truck storage in
constant temperature
- use a thick carton and put a
separator each side
 Winery Equipments
• CRUSH PAD • OAK BARRELS
• BOTTLING EQUIPMENT • WINE TANKS AND FERMENTERS
• CRUSHER DESTEMMERS • WINE PRESS
• LIFT CONVEYOR • GRAPE SORTING TABLE
• GRAPE VIBRATING TABLE • WINE PUMPS
• WINE FILTRATION MACHINE • CORKING MACHINE
 Cleaning of Equipments
Name of the machine Frequency of Responsible Item to be used
cleaning
Wine Tanks Right after each use Staff member Soda ash/Cask cleaner

Crusher Destemmer After every lot, clean & Workers/Employees Wash the machine but
Sanitize every 8 hours do not sanitize
Wine Presses After every load, clean & Workers/Employees Sodium percarbonate
Sanitize every 8 hours
Lift Conveyors Every 3 days Workers/Employees Sanitize use spray bottle
of ethanol
Grape Sorting Table Before and right after Workers/Employees Idophor/Star san
use
Grape Vibrating Tables Workers/Employees Star san/Sani clean

Grape Stalk Crusher Every 2 weeks Production Staff Sodium percarbonate

(Soda ash)
Name of the machine Frequency of
cleaning
Wine Pumps Right after use
Wine Filtration & Fining Before and right after
use
Bottling Equipments Before and right after
use
Corkers Before and right after
use
Vineyard Picking & Before and right after
Fermentation Bins use
Vineyard Equipment Right after use
Manual & Pneumatic Right after use
Punch Downs
Responsible Item to be used
Production staff Soda ash/Prepare
buckets full of cleaner,
plain water and sanitize
Workers/Employees PBW (Powdered
Brewery Wash)
Sanitation officer/Plant Sanitize using cleaner or
foreman sanitizer
Workers/Employees Sanitize use spray bottle
of ethanol
Workers/Employees Wash the picking bin but
do not sanitize
Workers/Employees Sanitize use spray bottle
of ethanol
Operator Sanitize use spray bottle
of ethanol
Name of the machine Frequency of Responsible Item to be used
cleaning
Cleaning & Sanitation Every before and after Staff/Workers Sanitize use spray bottle
Equipment production of ethanol
Fermentation Equipment Before and right after Workers/Employees Star san
use
Wine Kit Components Before and right after Winemaker Detergent/TDC Liquid
use Cleaner
Wine Bottles Right after use Production Staff Wash and sanitize used
bottles, regular dish soap
and hot water/boiling
Wine Tools Rarely cleanse Anyone who will use this Dishwashing liquid
can be responsible for
cleaning
Wine Kegging Before and right after Production staff Star san
use
Oak Barrels Before and right after Workers/Employees Citric acid
use (Percarbonate)