17
Sep

Reverse Processes on Wine Sector. I. The Colour.

Escrito el 17 septiembre 2010 por Jesus Guerro en General

Reverse Logistics is very present in different processes, both production and commercial,

within the wine sector. From the production viewpoint, the first thing we find remarkable

 takes place at the end of the pressing phase.

The wort (juice) is transported to the fermentation tanks and the waste of this process,

which calls “pulp” made from the skin of grapes, is withdrawn from smaller deposits,

usually of wood, which will then subject ingredients for making high-grade liquor, also called “marc”.
Using waste from one process as raw material for another is the most profitable channel to dispose of these elements, which have the qualification of “dangerous” and there are strict regulations about their storage and disposal methods, which generally implies a concern for wineries. It is not always possible to make this transformation as there must be enough demand to absorb the new product.
As in all sectors, it is essential t accurately estimate the sales on the annual period avoiding surplus “dry” material.”

For dry material we mean those components that are part of the final product which are not properly grapes. Basically, bottles, corks, labels and boxes of different formats, the most common of 12 and 6 units.
The wineries must standardize those materials that can be applied to that taking part on different vintages. So, packing boxes do not usually refer to the vintage. On the contrary, this is not possible in relation to the labels in which vintage must be printed when elaborating wines that belong to an appellation of origin and therefore require a special effort in estimating the sales of the product and consequently, their purchases. The corks, while having a durable life, require a rigorous output FIFO to production because they will eventually dry out and lose some of their properties.

In the wine sector, there are two main sales channels. On the one hand the sales aimed to restoration, ie restaurants, coffees and catering establishments. Such establishments and due to the geographical fragmentation and consumption of each point of sale, require the participation of specialized distributors who distribute the brand under exclusive basis within a certain area.

It is convenient to distinguish here between white wines and red wines. The former call for greater accuracy in estimating sales and therefore the quantity of grapes to buy and therefore of wine produced. This is because white wine is really just one year of life in the market.

The grapes collected in September will be transformed in wine and released to the market on March and April although, in order to stay ahead of competition, some wineries decide to launch their white wines in February and some even in January, by putting in some experts doubt about the adequacy of their elaboration.

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