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A PROJECT REPORT ON
INDUSTRIAL VISIT TO
FRATELLI WINES
SUBMITTED TO
IES MCRC
BANDRA, MUMBAI
UNDER THE GUIDANCE OF
PROF.P.G.KANE
(SENIOR PROFESSOR, OPERATIONS MANAGEMENT)
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SUBMITTED BY
NIKHIL AMBEKAR PG-11-003
MADHUMITA DASSANI PG-11-007
AMRATA GUPTA PG-11-014
SNEHAL KANASE PG-11-018
PRIYANKA MANCHANDANI PG-11-025
MANISHA MEHTA PG-11-027
SUDEEP MENDJOGE PG-11-028
HARISH MORDANI PG-11-030
JAYKISHAN NAIR PG-11-033
DISHA SALGIA PG-11-044
PIYUSH SINGH PG-11-053
PRATEEK VORA PG-11-060
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ACKNOWLEDGEMENT
The first industrial visit of our PGDM 1st year was to the FRATELLI WINES, which
is located in AKLUJ, SOLAPUR, MAHARASHTRA. The visit was conducted on the 6th
and
7th
November, 2011 as planned by our group under the guidance of honorable professor P.G.
Kane without whom this industrial visit would not have been possible.
We sincerely express our gratitude to Prof. P.G. Kane who guided us before on the
important aspects that we have to observe during the industrial visit.
The trip was a great eye opener to our group. After witnessing the processes and co-
ordination of the various processes, students realized how Operations play a significant partin the manufacturing and production sectors. Our lot of queries and doubts were cleared up
after this interactive-learning session.
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DETAILS OF VISIT
Name of the Company : FRATELLI WINES
Date of visit : 06/11/2011
Address : AKLUJ, SOLAPUR, MAHARASHTRA.
Product Manufactured : WINES
Name : Mr. ABHISHEK NAIK
Industry Authority : PRODUCT MANAGER
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EXECUTIVE SUMMARY
The industrial visit is a very important aspect in our management course. Outdoor
demonstrations like industrial visits create more interest as lengthy technical dissertations
dull the mind and tire the body. If interest has to be maintained, an industrial visit should be
planned.
The following things were observed when we visited FRATELLI VINEYARDS-
A welcome by Mr. ABHISHEK NAIK, PRODUCT MANAGER. A short introduction about the company, its history, organization products,
photographs, videos and charts.
A short tour of the plant pinpointing the highlights of the production methods.Explanation about the essence of manufacturing process was worthwhile.
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CHAPTER-1
INTRODUCTION
Since times immemorial, wine has attracted several followers, be it as wine makers or
as consumers. The brothers from the three families across India and Italy who have promoted
Fratelli Wines were no different. Thus the name Fratellimeaning Brothers in Italianwas
adopted by them to pursue their dream.
The Secci brothers, Andrea and Alessio, the Sekhri brothers, Kapil and Gaurav and the
Mohite-Patil brothers, Ranjitsinh and Arjunsinh, nurtured in their hearts the desire to create a
product made in India following Italian traditions which would meet international standards.
The promoter brothers were very clear in their mind that a good wine is made in the
vineyards. Thus, they decided to plant their own vineyards, and most importantly, not to
source grapes from vineyards over which they had no supervision as far as the viticulture was
concerned.
Their passion, love and labour saw the birth of Fratelli Wines Private Limited, a modern
winery located in Akluj, in the Solapur district, about 170 kms south of Pune. The winery
holds today 58 tanks of varying capacity to make the various wines from their own estate
covering an expanse of about 240 acres across three different sites at Motewadi, Garwad and
Nimgaon.
The vineyards, planted with 13 different grape varieties imported from France, have been
nurtured and tended to for four long years before the grapes harvested were used to make
their very first wines. The viticultural and wine-making expertise has been provided by PieroMasi, a master wine-maker from the Tuscany region of Italy, well known the world over for
its Chianti wines.
Piero Masi is justifiably renowned in Tuscany and more specifically the Chianti region,
credited with production of some fabulous wines that are acclaimed by connoisseurs
wherever wine is enjoyed. He is also attributed with the creation of the famous Chianti
Classico Casa Sola and Supertuscan red wine, Cepparello. So refined is his art of
winemaking that his wine brand Fattoria dellAgenda of 2004 and 2006 (100% Cabernet)
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were sold out even before bottling. Pieros Italian heritage and a love of wine are reflected in
his commitment towards Fratelli Wines, where he owns a small stake in the business.
In a true representation of the Indo-Italian collaboration, the company has partnered with
various professionals from both India and Italy to create the winery and the vineyards. All the
tanks, of a total capacity of 600,000 litres, have been imported from Velo, in Italy and the
bottling plant, with a capacity of 1600 bph from GAI, Italy. The winery itself has been
designed and built by the award winning firm of Sunil Patil and associates. The chilling plant,
so critical to maintain the temperatures of the wines during and after fermentation, has been
set up by Blue Star, refrigeration and air-conditioning experts from India.
With an eye to detail at every level, the Brothers from Fratelli Wines are confident that theproducts of their love and labour will please the consumers of wine, in India and the world
alike. Come and share their love and passion for this magical drink called Wine.
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CHAPTER-2
TYPES OF PRODUCT
1. CABERNET SAUVIGNON:The aromas of black cherries and plums on the nose also reflect
the deep red hues of these fruits. A fruit forward blend of Cabernet
Sauvignon, this wine is a delicate balance of soft, round tannins and
acidity. Served cool at temperatures between 14 to 18C, it will
accompany a spicy meat preparation or vegetarian dishes very well.
2.SAUVIGNON BLANCOur Sauvignon Blanc is a testament to the art of winegrowing
it's all in the grape. It holds a high level of intensity throughout, and its
low pH, high acidity and touch of residual sugar are so perfectly
balanced and elegant in structure.It is so emphatically varietal, yet
subtle in its complex fusion of melon rind, lime, grapefruit and dry
grassy/herbaceous flavours, that you're left entirely satisfi-ed and
wanting. Served cool at temperatures between 8 to 12C.
3.CHENIN BLANCSilky smooth and medium-bodied, the fruit is reminiscent of
peach and lime with mineral accents. The crisp acidity balances the
slight residual sugar to create a dry impression, coupled with a silky
texture. Not overtly complex, but carefully constructed and well
balanced. Serve chilled at 812C.
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4.CHARDONNAYThis, our very first chardonnay, offers bright aromas of tart
apple, sugar melon and a brush of lemon chiffon wrapped around citrus
peel core. The delicious palate is hung on a lovely frame of firm
acidity to give it structure and vibrancy with a fine edge of minerality
piping in throughout the finish. Served cool at temperatures between 8
to 12C.
5.CLASSIC REDThis Shiraz based blend is deep ruby red in colour, with
aromas of plum, blackberry and spice, with subtle hints of typical
earthiness and coffee on the nose. It is medium bodied on the palate
with a soft supple mouthfeel. Served cool at temperatures between
14 to 18C.
6. CLASSIC WHITEA beautifully vibrant Chenin Blanc based blend, with fresh
aromas of melon and guava with a hint of lemongrass, the mouth
explodes with fresh clean acidity which cuts through the succulent
mouthful of delicious flavour. Served cool at temperatures between 8
to 12C.
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CHAPTER-3
PLANT LAYOUT
The subject plant layout refers to the arrangement of machinery, equipment and other
industrial facilities such as receiving and shipping departments, tool rooms, maintenance
rooms and employee amenities for the purpose of achieving the quickest and smoothest
production at the least cost.
Fratelli Vineyards at Akluj, Solapur has a plant where the entire production of wines
takes place. The plant is divided into various sections such as production unit, bottle filling
unit, inventory unit, storage unit and preservation unit.
An ideal plant location may not be enough by itself to ensure the success of the
enterprise but it surely ensures the smooth running of a factory and makes it efficient a bad
location on the other hand is severe handicap and it is very and may finally bankrupt the
organisation. The need for selection of the location may arise when a business is started or for
the purpose of expansion or for opening branches etc.
FRATELLI VINEYARDS PLANT AT AKLUJ, SOLAPUR
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PLANT LAYOUT
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CHAPTER-4
DETAILS OF OPERATIONS
1. OPERATION PLANNING: Harvesting Period is from the month of JANUARYto FEBRUARY in which grapes are fully grown (i.e. only when sweetness is 18-
20%). Total 12 varieties of grapes.
2. OPERATION CONTROL: Periodic Checking is done. Chilling plant is used tomaintain consistent temperature.
3. PLANT ENVIRONMENT: The environment around the production plant isclean. Chilling Plant is used to maintain a temperature of around 18 to 20 degree
celcius.
4. METHOD STUDY: DESTEMER CRUSHER: This is the machine where all the grapes are
crushed together. The capacity of the crusher is 10 tonnes. It takes around 1 to
1.30 hrs for crushing.
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PNEUMATIC PRESS: In this process the crushed grapes undergoespneumatic pressing which separates 70% juice. Capacity around 8 tonnes.
TUBE IN TUBE: The juice obtained is then transferred to the tube in tube(also called heat exchanger) where the heat from the juice is removed by
glycol present in the tube and the juice is maintained at a temperature of 10
degree celcius. This is a continuous process. Later the juice is transferred tothe fermenter.
t
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FERMENTATION PROCESS: On the 1st Day, the juice in the fermenterremains the same as it is. On the 2
ndDay, the heavier part of the juice settles
down which is called as racking, whereas the lighter part of the juice is
removed. The temperature is maintained at 10 degree celcius. The capacity ofthe fermenter is 10,000 litres. The juice is then transferred to the next
fermenter for approx 15-20 days where yeast (30 gm/hl) is added. The CO2
thus formed as a result of fermentation process is removed. Primary Wine is
ready.
CLEANING OF WINE: The wine obtained after fermentation is againstored in the fermenter for 1 month where again the racking process is carried
out (i.e. again the heavier part gets settled and the lighter part is removed).
Then Bendonite is added to wine for protein settlement (stabilization process).
Again the racking process is carried out for 15 days. The wine thus obtained
undergoes filteration. The filtered wine then undergoes cold stabilization
process for settlement of tartaric acid and protein. This is a 15 days process.
The temperature here is maintained at -4 degree celcius. Again filteration is
done by plate and frame filter for 5 days and the pure wine is ready.
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5. INVENTORY CONTROL: The bottles used for filling wines are bought fromChina. At a time, an order of 20,000-40,000 bottles is ordered. The bottle caps are
bought from Mumbai and Delhi. Packaging of the wines are done by the local people
leaving around the vineyards
6. QUALITY CONTROL: The pH of red wine is 3.8 and that for white is 4. Specialwine tasters are appointed to maintain the quality of wine.
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CHAPTER-6
OTHER ASPECTS
PRODUCT TYPE: WINE
LOCATION: AKLUJ, SOLAPUR, MAHARASHTRA
CAPACITY: 6 LAKHS LITRE
LAND, CLIMATE & OTHER CONDITIONS: SANDY LOOMSOIL, DRY CLIMATE, BARREN LAND
OPERATING STRATEGY, TECHNOLOGY: DROP SYSTEM,VERTICAL SHOOT POSITION
TRANSPOTATION: BY TRACTOR TO FACTORY(WINE BOTTLESARE TRANSPORTED IN INSULATED AIR-CONDITION TRUCKS)
TASTING OF WINE:
Phase 1: Appearance
The process of tasting wine begins by assessing its visual appearance;
more specifically, its clarity and color. Accordingly, you'll need to pour
wine (no more than 1/3 of a glass) into a clear wine glass and hold it by
its stem in front of a white background (e.g., tablecloth or napkin). This
may feel awkward, but it prevents the heat of your hands from altering
the temperature of the wine and your fingerprints from changing the wine's appearance. Wine
should appear clear and brilliant versus cloudy and dull. Slightly tipping the glass may give
you a better view.
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MATCH BETWEEN FOOD & WINE:The basic concept of pairing wine and food is to
compliment and enhance the aroma and flavors of
both the food and wine. Many people fear that
they will ruin a meal if they select the 'wrong'
wine, but this simply is not true. In fact, the most
important thing to remember when pairing food
and wine is to do what tastes good to you. That
said, there are some general guidelines to keep in
mind when selecting a wine to enhance one's meal.
Balance.Wine should not overpower food, nor should food overpower wine. Simplyconsider the body and flavors of both the food and the wine when creating a match
between the two. Pair light-bodied wines with lighter foods/lightly flavored dishes,
and full-bodied wines with heartier, more flavorful dishes.
Dominant Food Flavor. When selecting a food and wine pairing, consider themost dominant food flavor. This is often the sauce or the seasonings used in the dish
rather than the meat. For example, chicken with a lemon butter sauce will call for a
different more delicate wine to play off the sauce than chicken cacciatore with all of
the tomato and Italian spices.
Mirroring.One way of creating delicious food and wine matches is to mirror thecharacteristics of the food in the wine you choose. For example, a jammy, berry-
flavored zinfandel works extraordinarily well with a rich meat and berry sauce
because the flavor of the wine is mirrored in the sauce flavor.
Contrasting. Alternatively, selecting a wine that contrasts the flavor of the food(versus mirroring it) can create an amazing taste sensation. For example, pairing a
low-alcohol, fruity wine like riesling with a spicy Jamaican Jerk Chicken dish will
both frame and tame the spicy flavors of the dish.
Think Regional.Regional wine styles are developed to compliment the cuisine ofthat area. Accordingly, you won't go wrong pairing Italian cuisine with Italian wine.
Consider Acid, Sugar, and Tannin.Wine by itself tastes differently than when itis paired with food. This is because elements in wine interact with food to provide
taste sensations (similar to spices). Acidity in food can make a wine without much
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acidity taste bland, sweet foods make wines seem drier than they actually are, and
tannic wines should be paired with dishes high in protein (because the protein coats
the mouth and makes the tannins in the wine seem soft and smooth).
Remember the Alcohol.
Alcohol content in wine can have a huge impact on how it
tastes with food. This is especially true when you are eating spicy foods, as alcohol
intensifies spice. Accordingly, avoid pairing high-alcohol wines with spicy dishes.
Instead, try sweeter wines as the sweetness cools down the heat of the spice.
Below is a chart of suggested food and wine pairings:
Working schedules:
Scheduling plays a vital role in overall functioning of any organization. Howeverscheduling of operations is different for different types of operations.
In FRATELLI, the scheduling of manufacturing operations is different from that ofservices operations. This is due to product complexity and greater materials
requirement involved in manufacturing process.
The FRATELLI managers put in a greater deal of efforts to schedule inventories formanufacturing operations and undertake coordination between vendors and workers.
The general shift working hours are from 9.00am to 5.00pm.
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Recruitment
Recruitment refers to the process of attracting, screening, and selecting qualified people for
a job. For some components of the recruitment process, mid- and large-size organizations
often retain professional recruiters or outsource some of the process to recruitment agencies.Cost of recruitment: Good recruitment is an asset for any organization. And to do the same a
high amount of cost is incurred.
FRATELLI Managers usually employ people who are well adapted to field work. Engineers
looking after the process are well qualified.
http://en.wikipedia.org/wiki/Employmenthttp://en.wikipedia.org/wiki/Recruiterhttp://en.wikipedia.org/wiki/Employment_agencyhttp://en.wikipedia.org/wiki/Employment_agencyhttp://en.wikipedia.org/wiki/Recruiterhttp://en.wikipedia.org/wiki/Employment7/31/2019 Final Fratelli Report
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CHAPTER-7
OBJECTIVES
The objective of the industrial visit was to study the functioning of the Company fromthe perspective of operations management.
To find out the deviation between the actual activities followed and that which shouldbe ideally followed.
To find out the motivation level of the staff in the day to day operations of thecompany.
To find out the status of utilisation of resources. To find out the views of the company towards three Ps i.e people, planet and profit.
METHODOLOGY
Prior to Visito Information about the products manufactured, their catalogues were studied.o The information of the FRATELLI group and the AKLUJ plant was obtained
from the net.o The sections were divided among the group for carrying out detailed study and
prepare draft questions to be asked.
During Visito Initially briefing was given by the visit guide about the company.o Queries and initial questions were satisfied by the guide.o Visit was carried out to different departments of the company along with the
guide.
o Queries were made during the visit which was satisfactorily replied by theguide.
After Visito Discussion was carried out about the facts observed.o The facts and data collected by all of them was summarised.o Analysis of the information was carried out.o Detailed project report was prepared.
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LIMITATIONS OF THE REPORT
The detailed facts and figures were not disclosed by the company due to the policyrestrictions for data security, hence supporting facts & figures are not available the
information is based on the verbal communication with the visit guide.
Due to short time span of visit all the details could not be collected, hence theclarity of information in the report is compromised for certain sections.
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CHAPTER8
ANALYSIS AND FINDINGS
FRATELLI is a quality oriented organisation with a continuous endeavour fordevelopment of quality which will serve the customers better.
The company has adopted various systems and persistently tries to add value. The employees are motivated and enthusiastic in their work. The sincerity and
punctuality was observed among the employees of the company. The majority of the
employees in the company are young and middle ageds who are performing
excellently under the guidance of the experienced and competent heads.
FRATELLI has greater concern for the people and the planet along with the profit,this is seen from the implementation of technology for conservation of natural
resources, energy and efficient disposal of waste.
Considering the higher cost involved for manufacturing of wine, the companysdecision to set up the plant in Akluj seems to be valid.
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CHAPTER9
CONCLUSION
FRATELLI VINEYARDS plant is a classic example of a company which earns profit
as well as cares for the people and the planet. FRATELLI is a professionally managed Indian
Multinational company committed to customer satisfaction. FRATELLI form an innovative
and enthusiastic team constantly creating value and make bench marks. It believes in quality
and continuously strives to add value. It believes in providing better service to the customers
at a competitive price.