Winemaking

Automation of production at a winery within the framework of a complex information system UNA.md

In the implementation of the program in wineries, the main focus is on automating the entire production cycle in a natural form – reception -> processing -> storage -> blending -> storage -> bottling -> shipping. Integration with quality systems like ISO is possible. This provides the ability to provide instant answers to questions like:

• From which raw materials, from which suppliers, and in which batches was the finished product (wine in bottles) produced and bottled?
• What is the actual amount of excise to be refunded based on the movement stages of raw materials in production and their recording into the finished product?
• What are the volumes and deadlines for shipping the finished product according to concluded contracts?
• What are the repatriation deadlines for funds?
• What are the amounts and deadlines for payment to raw material suppliers?
• What is the overall debtor liability of the company and of each customer, and what is the amount of unpaid debt?

In the case of complete automation of production, there is a real possibility to automatically and quickly calculate the procurement program for auxiliary materials – bottles, labels, excise stamps, etc. Daily recording of contracts concluded for the finished product allows forecasting production volumes and comparing actual and necessary production capacities. The system can be integrated with control equipment – electronic scales, sensors for product output at different stages, resource sensors, etc.

An advanced personnel management system allows for the organization of an inexpensive workplace attendance control system using chips. This increases workplace discipline, which ultimately has a positive impact on the quality of the finished product.

1. General Production Flowchart:

2. Production Description

Production process of sparkling wine:

Main stages (operations of the production process)

• Assembly Workshop
  • Reception of grape raw materials
  • Processing
  • Blending
• Biochemical Workshop
  • Obtaining a pure yeast culture
  • Production of the fermentation blend
  • Champagnization (obtaining the base wine)
  • Branding
• Bottling Workshop
  • Filtration before bottling
  • Bottling
  • Packaging and labeling of the finished product
  • Storage

Automation of Work in the Blending Workshop.

The automation of work in the blending workshop will enable the rapid input of information regarding the arrival of grape raw materials, their processing, blending, and transfer to the champagnization process. This will provide the possibility of continuous record-keeping and control over stocks of grape raw materials, with detailed information such as: name, variety, in which tank, and at which processing stage each grape raw material is located. The record-keeping will be maintained both quantitatively and in terms of value. Moreover, it will be possible to monitor how the cost of grape raw materials changes under the influence of additional expenses for processing, storage, filtration, and other technological operations.

Reception of grape raw materials.

The document based on which this operation will be recorded is the goods transport note (TVA). The structure of the entered information includes:

• Supplier code and name – selected from the enterprise’s reference catalog.
• Grape raw material code and name – selected from the materials system’s reference catalog.
• Quantity, price, amount without VAT, VAT amount, excise amount.
• All qualitative parameters – alcohol content, sugar, acidity percentage.
• Tank number to which the grape raw material is transferred and other information.
• The system will automatically generate accounting entries, resulting in the information being input into the general database, where, on one hand, the liability towards suppliers will increase in accordance with the balance, and on the other hand, the value of goods and materials stocks will increase. The document will be reflected in all reports, including the Purchase Register. Therefore, the liability of the budget to the enterprise regarding VAT will increase accordingly.

Automation of Work in the Blending Workshop.

Automating the work in the blending workshop will enable the swift input of information concerning the arrival of grape raw materials, their processing, blending, and transfer to the champagne-making process. This will provide the capability for continuous record-keeping and permanent control over stocks of grape raw materials, with detailed specifics such as: name, variety, the tank they are in, and at which processing stage each grape raw material is situated. The record-keeping will be maintained both quantitatively and in terms of value. Furthermore, the ability to track how the cost of grape raw materials changes under the influence of additional expenses for processing, storage, filtration, and other technological operations will be possible.

Processing of Grape Raw Materials (labeling, filtration, etc.)

The document based on which this operation will be recorded is the processing document. The document is conventionally divided into two parts: what is depreciated and what is recorded as income. Grape raw materials that are unused and auxiliary materials used in the processing process (such as bentonite, fish collagen, etc.) are depreciated. During the automatic generation of accounting entries, the cost and quantity of all these components will be transferred from the credit side of the corresponding accounts to the debit side of the account for direct material expenses.

Simultaneously, the processed grape raw material will be recorded, which can be reflected either in the work-in-progress account or in the semi-finished goods account. The system allows storing data about the new product (processed grape raw material) at multiple levels of analysis (by name, variety, storage locations). The cost and quantity of the new product will be determined by the system by summing up the cost and quantity of the components that comprise it. The depreciation of auxiliary materials can be performed either based on real data – for each material separately, or automatically – as a whole, in accordance with the previously recorded production consumption norms registered by the technologist in a special register called “Materials Consumption Norms Register for Production.”

Another aspect of this operation is the ability to calculate wages based on time norms (in the case of piece-rate remuneration), with the labor costs being reflected in the cost of the new product.

Blending

The document based on which this operation will be recorded is the blending document. Upon entering this operation into the system, on one hand, the grape raw materials used in blending will be depreciated, and on the other hand, the blend will be recorded as a new product.

Alongside the average quantitative and value parameters of the grape raw materials used in blending, the average qualitative parameters will also be transferred: acidity, sugar content, alcoholic volume, etc.

Automation of work in the biochemical workshop

Automating the work in the biochemical workshop will enable the organization of operational records and control over stocks of goods and materials in the champagne-making process, as well as tracking the accumulation of costs in this production stage.

The following economic operations will be recorded at this workplace:

1. Production of pure yeast culture
2. Production of fermentation mixture
3. Champagne-making (obtaining brut wine)
4. Production of the brand
5. Filtration of the brand before bottling

The basis for recording each of these economic operations is the corresponding production documents. Similar to the previous workshop, upon entering data for these operations into the system, depreciation of certain semi-finished products will be carried out, and the recording of new semi-finished products (pure yeast culture, fermentation mixture, brand) will take place. Automating the work in the bottling workshop will allow for the swift registration of the following information in the system, based on bottling documents:

• the quantity of wine or champagne bottled, in bottles and decaliters;
• the quantity of finished product packaged and transferred to storage.
• Simultaneously, upon registering the batch of bottled champagne, all main and auxiliary raw materials (bottles, labels, foil, etc.) will be automatically depreciated in accordance with the data from the Norms Register. Additionally, wages based on the work performed by the workshop team can be automatically calculated based on production volumes. Thus, in each stage of the production process, the system will reflect the state of all stocks of goods and materials for each variety separately – their quantity, production cost, and location.

General aspects of production technology automation in a winery.

1. Specialized Accounting Subsystems:
   • Vineyard Raw Material Records
   • Vineyard Raw Material Movement Journal and Attributes
   • Finished Goods Records
   • Warehouse Accounting
2. Functional Workplaces:
   • Vineyard Raw Material Warehouse
   • Processing of Vineyard Raw Materials
   • Laboratory
   • Bottling of Vineyard Raw Materials
   • Finished Goods Warehouse
   • Materials Warehouse
   • Salary Calculation
3. Standard Documents:
   • Inbound (Vineyard Raw Materials, Finished Goods, Materials)
   • Movement (Vineyard Raw Materials, Finished Goods, Materials)
   • Outbound (Vineyard Raw Materials, Finished Goods, Materials)
   • Salary Calculation
4. Reports:
   • Inbound Records (Vineyard Raw Materials, Finished Goods, Materials)
   • Movement Records (Vineyard Raw Materials, Finished Goods, Materials)
   • Outbound Records (Vineyard Raw Materials, Finished Goods, Materials)
   • Balance Records (Vineyard Raw Materials, Finished Goods, Materials)
   • Accounting Reports
   • Reports on Quantitative/Qualitative Indicators of Vineyard Raw Materials and Finished Goods by Cost Centers