www.wea.org.au President Ben McDonald Treasury Wine Estates [email protected]Treasurer Peter Stone Best Bottlers [email protected]Secretary Ray Pender Australian Vintage Limited [email protected]Postal Address PO Box 433 BURONGA NSW 2739 Phone 03 5022 5100 Facsimile 03 5022 5135 Conference Organizer Trevor Leighton PO Box 432 Buronga NSW 2739 Ph. 03 5024 8611 Fx. 03 5024 8925 Mb. 0417 597 956 [email protected]Speaker Coordinator & WineLines Editor David Clark Ph. 03 5358 2059 Mb. 0412 518 685 [email protected]The Winery Engineering Association proudly acknowledges the support of its Patron Sponsor & Founding Sponsor WEA Presidents Report Now that the year is done, it is time to turn our attention to the new financial year and new challenges and projects ahead. With this, it is timely that the WEA annual conference is just around the corner (26 th & 27 th August). This give suppliers and winery technical personnel time to reconnect and review opportunities for both parties. It is the time to review with peers what has happened in the last 12 months and what is planned ahead. We can all leverage from the IP of each other that has been gained through experience, which is always better than a recommendation on the internet. The theme of this year’s conference is “Finding a better way – Excellence in Winery Operations and Asset Management”. In reviewing the speaker program, I am sure there is something of interest from maintenance fitters, cellar hands, engineers through to winemakers. Please check out the program on http://www.wea.org.au/wineeng-2015. Also don’t forget one of the highlights of each conference is the conference dinner. Finally as part of the conference the WEA AGM will be held. I would encourage people that are interested to attend the AGM and hopefully put up their hand to assist in the committee. Remember, the WEA is run by members for members, so everyone’s input is valuable. See you at the conference. Cheers, Ben Ben McDonald – WEA President August 2015 Issue-Newsletter of the Australian Winery Engineering Association In This Issue: • Presidents Report – Ben McDonald • WEA 2015 National Conference • WEA 2016 National & New Zealand Conferences • Regional Events • WEA Membership • Making Sense of the Cents – Don Allen – Gas & Applications Specialist • Winemakers Realise the Benefits of the Connected Enterprise – Rockwell Automation
The Winery Engineering Association proudly acknowledges the support of its
Patron Sponsor
& Founding Sponsor
WEA Presidents Report
Now that the year is done, it is time to turn our attention to the new financial year and new challenges and projects ahead. With this, it is timely that the WEA annual conference is just around the corner (26th& 27th August). This give suppliers and winery technical personnel time to reconnect and review opportunities for both parties. It is the time to review with peers what has happened in the last 12 months and what is planned ahead. We can all leverage from the IP of each other that has been gained through experience, which is always better than a recommendation on the internet. The theme of this year’s conference is “Finding a better way – Excellence in Winery Operations and Asset Management”. In reviewing the speaker program, I am sure there is something of interest from maintenance fitters, cellar hands, engineers through to winemakers. Please check out the program on http://www.wea.org.au/wineeng-2015. Also don’t forget one of the highlights of each conference is the conference dinner. Finally as part of the conference the WEA AGM will be held. I would encourage people that are interested to attend the AGM and hopefully put up their hand to assist in the committee. Remember, the WEA is run by members for members, so everyone’s input is valuable. See you at the conference. Cheers, Ben Ben McDonald – WEA President
August 2015 Issue-Newsletter of the Australian Winery Engineering Association
In This Issue: • Presidents Report – Ben McDonald • WEA 2015 National Conference • WEA 2016 National & New Zealand Conferences • Regional Events • WEA Membership • Making Sense of the Cents – Don Allen – Gas & Applications Specialist • Winemakers Realise the Benefits of the Connected Enterprise – Rockwell
Chateau Tanunda Winery Just a few days to go now before the 2015 WEA National Conference & Exhibition gets underway at the Chateau Tanunda Winery in the Barossa Valley during Wednesday 26th & Thursday 27th August with the theme title for the conference being Finding a Better way – Excellence in Winery Operations and Asset Management”. Pre Conference Event As a lead up to the conference a pre-conference tour has been organized for the day prior to the conference being Tuesday 25th August for a limited number of people with the tour being made up of visits to Orora (formerly Amcor) who produce high quality glass packaging solutions and Tarac who treat over 120,000 tonnes of grape marc annually and produce a range of by-products. The day registration for participating in this tour is $40 (excluding lunch). Places for participating in this tour are limited and filling fast so we suggest you book your spot ASAP. For further information regarding this tour plus securing a place please refer to the WEA website www.wea.org.au or alternatively contact Geoff Leighton on 0412 971837 or [email protected] Conference Registration Registration is still available with the following costs being applicable: Members of WEA: $335 Non members: $390 To register please go to the WEA website www.wea.org.au or alternatively contact Trevor Leighton at either [email protected] or 0417 597956. Conference Program The conference will commence with a welcome to delegates by WEA President Ben McDonald, this will then be followed by the keynote address which will be given by Dr Dan Johnson – Managing Director of the Australian Wine & Research Institute (AWRI), at the conclusion of Dan’s address the presentation of technical papers will commence of which there will be fifteen presented over the two days of the conference. In addition to the technical paper sessions this year’s conference will also feature two other special sessions during the first day of the conference being as follows:-
3 “Understanding & Developing Business Opportunities in China”
Mr Tom O’Reilly who is Rockwell Automation’s Asia Pacific President will give an insight into “Understanding & Developing Business Opportunities in China”.
Tom is responsible for executing Rockwell’s Growth and Performance strategy, growing market share and leading Rockwell’s business operations in the Asia Pacific region.
Tom has 28 years of service with Rockwell Automation and 16 very successful years in sales and country leadership roles in Japan, Korea and China. Before taking up his current role, he was regional director, Greater China, for six years. His strength is building high-performance teams and developing leaders in emerging markets.
Given Tom’s extensive experience in the Asia Pacific area he will draw on that experience to give an
insightful and powerful presentation that in turn will give a firsthand perspective of what is required to fully understand and develop business opportunities in emerging markets and in particular in China.
This is a great and unique opportunity to hear directly from one of the regions senior business leaders
representing a leading Multi-National Company on how to develop business with Australia’s most important trading partner.
Sensory Tasting
A special ‘sensory’ tasting will be conducted by the AWRI to give delegates an understanding of how to detect and identify taints and faults in wine. This will be a unique opportunity to participate in a tasting led by Australia’s leading Wine Research body and in turn will give participants an important insight into how to identify wine faults of which there will be nine in particular that will be focused on. The number of participants in this tasting is limited to 100 so make sure to book your place at the conference registration desk when first arriving at the conference.
…………………………………………………………………………
2015 WEA CONFERENCE PROGRAM
WEdNEsdAy, 26th AUGUst, 2015
9:00am Registration and view Exhibition - Tea/Coffee available
Conference Opening
10:30 AM – 12:15 PM Chaired by Mr. Ben McDonald, (President of the WEA) 10:30 am Welcome Mr. Ben McDonald, President Winery Engineering Association 10:45 am Key Note Address Dr Daniel Johnson – Managing Director -AWRI 11:45 am Getting the Most Out Of Your Winery Using Lean Production Mr. Nick Palousis – CEO & Founder & Mr. James McIntyre – Associate – 2XE
4 12:15 PM – 1:45 PM Annual General Meeting Chair – Mr. Greg Schultz – Executive Account Manager – Rockwell Automation Annual General Meeting of members of the Winery Engineering Association. Non members are very welcome to attend but cannot vote Lunch will be available during this brief meeting and you will still have time to talk with exhibitors after.
LUNCH Display Area 12:15 PM – 1:45 PM
1:45 PM – 3:15 PM Chaired by Mr. Chris Travers –Director – Travhotech WEA Committee Member 1:45 pm Forensic Engineering & Root Cause Analysis to Improve Asset Performance Mr. Ivan Winter – Senior Engineer & Asset Consultant (Director) - Ingenia 2:15 pm Asset Utilization and Optimization Mr Jacob (Jake) Eigenhuis – MES Solutions Manager – Rockwell Automation 2.45 pm Renewable Applications in Winery Operations Mr Daniel Hillhouse – Business Development Manager – Renewable Solutions - NHP
Afternoon Break Display Area 3:15 PM – 3:45 PM
3:45 PM – 4:15 PM Chaired by Mr. Greg Schultz – Executive Account Manager – Rockwell Automation 3:45 pm Understanding & Developing Business Opportunities in China Mr. Tom O’Reilly – President – Asia Pacific – Rockwell Automation 4:15 PM – 5:15 PM Chaired by Mr. Matt Holdstock – Oenologist - AWRI 4:15 pm Sensory Tasting Learning how to detect faults and taints in wine
Networking and Stress Relief 5:15 PM – 6:30 PM • Please note that the evening is free for informal networking and there are many restaurants and eating places in the Barossa Valley area including those at your motels. Further information is available at the registration desk with local brochures available.
5
thURsdAy, 27th AUGUst 2015
9:30 am Visit Exhibition, Tea/Coffee available
10:00 AM – 12:00 NOON Chaired by - Mr Ross Wilkinson – Project Manager – Treasury Wine Estates WEA Director/Deputy Secretary 10:00 am Part 1 – Bringing Efficiency Gains to Your Refrigeration Mr Brad Semmler – Technical Director – Cold Logic Part 2 – New Developments in Brine Mr Eddie Lane – Sales & Marketing Manager / Partner – Cold Logic 10:30 am The Real Cost Of Compressed Air Mr. Jeff Treble – Business Line Manager – Industrial Air Division – Atlas Copco . 11:00 am Steam – The Energy Fluid Mr Brenton Jauncey – Technical Representative – Spirax Sarco . 11:30 am Humidification of Barrel Sheds – Reducing the ‘Angels Share’ Mr. Jason Harris – Director – Rapidfil LUNCH Display Area 12:00 – 1:30 PM
1:30 PM – 3:00 PM Chaired by Dr Vince O’Brien –Business Development Manager – AWRI WEA Committee Member 1:30 pm Getting Your Feet Wet with Water Footprinting Mr. Tadro Abbott – Project Engineer – AWRI
2:00 pm The Use & Effects of Oxygen during Early Stages of Winemaking – Research & Industrial
Practice Dr Martin Day – Research Scientist – AWRI
Mr. Luke Wilson –Senior process Engineer – The Yalumba Wine Company
2:30 pm Historical & Future Developments in Grape Pressing Dr Simon Nordestgaard – Senior Engineer – AWRI
Afternoon Break Display Area 3:00 PM – 3:30 PM
6
3:30 PM – 5:00 PM Chaired by - Mr David Hegarty –Regional Director – South Pacific – Rockwell Automation
3:30 pm Better Use of Transfer Hoses – A Safety & Comparative View Mr. Nathan Rowbottom – Manager – Byford Fluid Solutions
4:00 pm Government Support to Grow Your Business Ms. Trish Ivar – Customer Services Manager – AusIndustry
4:30 pm Leading Teams in Diverse & Seasonal Businesses
Ms. Jo Stagg – General Manager SA/NT – Programmed Property Services
CONFERENCE DINNER
6:30 pm Pre-Dinner Drinks
• 7:00 pm
Dinner – MC’s: Mr. Tom O’Reilly - Asia Pacific President – Rockwell Automation & Ms. Jo Stagg – General Manager SA/NT – Programmed Property Services In the tradition of our conference dinners we have a BYO arrangement to encourage everyone to bring his or her own wines to share at
the dinner. For those who have forgotten to bring something from their own winery/region, you may purchase wine at the dinner.
Conference Support & Acknowledgement
The WEA wishes to acknowledge the support of the 2015 Conference major sponsors being Rockwell Automation, Programmed Property Services, Oomiak and Aggreko all of whom have supported the WEA for many years for which we are most grateful.
We would also like to acknowledge the support of Winetitles who will be present at this years conference and we encourage WEA members to take advantage of the discounted rate being offered to our members to subscribe to Winetitles publication Grapegrower & Winemaker being 20% discount off the annual fee of $77.00 for 12 issues. To take advantage of this offer contact Leslie Cockrell on [email protected] or 08 8369 9522.
Planning is already underway for WEA conferences in 2016 with the following area’s and dates being favoured at this point in time:- 2016 WEA National Conference & Exhibition Area: South Australia - McLaren Vale Date: Wednesday 7th & Thursday 8th September 2016 WEA New Zealand Conference & Exhibition Area: New Zealand South Island - Marlborough – Blenheim Date: Thursday 21st & Friday 22nd July As plans for these two events progress further, information will be posted on the WEA website www.wea.org.au and in the next edition of ‘WineLines’.
Regional Events
The next WEA Regional event will be held during Wednesday 16th September at the premises of Ausvat P/L who are located in Willunga which is close to the McLaren Vale area of South Australia and will follow the theme of this year’s National Conference focusing on a subject that links with “Finding a Better way – Excellence in Winery Operations and Asset Management”. Full details of this event are as follows:-
AUSVAT PTY LTD/ WINERY ENGINEERING ASSOCIATION
Proudly Present
An Oak & Innovative Wine Making Technologies Regional Workshop Willunga September 16th 2015
Content 1. Professor Roger Boulton’s “UC DAVIS Experimental Super Winery/Winery of the Future. 2. New Gen Stakvats wine maturation membrane technologies. Wine tasting at end of session workshop (includes wine from an accelerated maturation replicate) 3. Innovative Oak Stave Reclamation. Actual demonstration including patented and scientifically proven FIR toasting. Location: Ausvat Workshop, 7 Waye Court Willunga (plenty of parking available) Date: 16th September 2015 Time: 9.30 am – 4.00 pm (light luncheon provided) Cost: Free Registration: 9.00 am at the Ausvat workshop.
9 How to register your attendance: By e-mail: [email protected] By Phone: 0409 310 910 Speakers/Presenters:
1. Ian Jeffery - retired Wine Industry consulting engineer. 2. Dr Kerry Wilkinson - University of Adelaide Associate Professor of Oenology. 3. Peter Warren - Managing Director of Ausvat Pty Ltd. 4. Adam Jacobs - Managing Director Doc Adams Wines, Viticulturist/Winemaker.
Morning Session: 9.30am – 10.30am Ian Jeffery presenting: ‘Innovative Winemaking Technologies’ developed by Professor Roger Boulton at UC DAVIS. Includes ½ hour overview by Professor Boulton of the new UC DAVIS Experimental Super Winery/Winery of the Future. Morning tea 15mins:
Pre-lunch Session: 10.45am – 12.00 noon Ian Jeffery presenting:
1. Fast, efficient flotation for high quality white juice settling. 2. Fast, energy efficient, low water usage fluidised bed tartrate stabilisation cells. 3. CIP (clean in place) Green Potassium based tank/Winery Equipment Cleaning. (95% Water
Recovery, 99% Chemical Recovery, huge reduction in wastewater generation)
1. New Generation Stakvat: The changeability of different thickness membranes for controlled and variable wine maturation rates will be demonstrated. Along with, controlled replicate for accelerated wine maturation. Hand out article “OAK MATURATION: WHERE DOES THE NEXT DOLLAR COME FROM.
2. Presentation and live demonstration of oak barrel stave reclamation including now patented and scientifically proven Far Infra Red (FIR) heat treatment (toasting) of oak and how this oak is applied to wine.
Break 15 mins: Final Session: 2.00pm – 3.45pm
Dr Kerry Wilkinson presenting:
1. ‘Alternatives to Oak Barrel Maturation: Influence on Composition, Sensory Properties and Consumer Acceptance of Wines’
2. ‘Oak Flavour Potential of Oak Staves Reclaimed from Decommissioned Barrels (also addresses the scientifically proven elimination of Brettanomyces utilizing patented FIR toasting.)
Wine workshop comparative replicate tasting (optional) 3.45pm – 4.15pm The day will culminate in tasting wines “under construction” utilising HDPE maturation techniques as applied to the New Gen Stakvat. These wines can be tasted against wines being matured in new oak Hogsheads. All participants attending the oak workshop will be invited to taste and comment on the wines. This session will be presented by Adam Jacobs. Workshop and session close. We strongly recommend that you book early in order to secure a spot at this special workshop.
If you know of any colleagues who you believe would benefit by becoming a member of the WEA, application for membership can be made by either going to our website www.wea.org.au or contacting Trevor Leighton on 0417597 956 / [email protected] The annual cost of being a member is currently only $65 which not only entitles members to receive the newsletter and other updates but also entitles them to reduced registration fees to our conferences which in itself can result in savings of around $45 / year
WEA Membership
If you know of any colleagues who you believe would benefit by becoming a member of the WEA, application for membership can be made by either going to our website www.wea.org.au or contacting Trevor Leighton on 0417597 956 / [email protected] The annual cost of being a member is still only $65 which not only entitles members to receive the newsletter and other updates but also entitles them to reduced registration fees to our conferences which in itself can result in savings of around $45 / year
Making Sense of the Cents
By Don Allen Gas & Applications Specialist Today is one of those days; I turned over the desk diary and saw the day’s quotation; “Nothing is particularly hard if you divide it into small jobs.” Henry Ford (1863-1947). What’s a quote from a (famous) car manufacturer to do with wine? Maybe the link is tenuous, but it does highlight the necessities of the market today. This topic has arisen again recently and it can, at first glance, seem to be a hard task. It’s summarised as assessing what constitutes acceptable wine quality, cost control (efficiency/profitability) and maintaining a desired market niche.
11 Reaching a satisfactory conclusion involves breaking down all the tasks and actually doing something. This was the point that hit me after reading the quotation. Let’s start with one element, oxygen. A number of different people have published articles on topics from how much is desirable, to how to define and measure it. Let me state again first up that I do not think the aim today is to eliminate it; rather manage it to the level indicated by the wine style and winemaker’s preference. There is no “one size fits all”. The key is the point made by Henry Ford; break the overall task into smaller manageable tasks. I’d add another however and that is to know what is actually going on in the production process (gas/oxygen related in this case). You can get good overall winery management systems, but my starting point is a more specific tool I developed a while ago. The common requirement in (gas) audits I’ve conducted over years was to identify results, then recommend changes that improved the role gases and gas applications (oxygen management) had on winery quality and profitability including labour. I always felt that the template I used could form a simple Excel program. In effect part of that information gathering process. Some of those published articles question the “traditional” methods of oxygen management, but all advised analysing the variations and issues, setting a protocol that gets the wine to the point you want, and then sticking to it (Remy Charest, Wine Science). Let’s get started down that track! There are two or three irrefutable facts:
• In general, winery profits are still in decline. Trend line pre-tax profit was ~12.6% in 2005 and 3.9% in 2013.
• In gas related terms, winemaking and bottling operations are the only areas you can influence. Winemaking amounts to ~14% and bottling ~3% of the cost/bottle.
• Gas is used in virtually every winery department and will (probably) continue to be used. The only variation is the gas selection and protocol.
My starting point is a “Gas Operations Analysis” tool; simply an Excel based program giving the winemaker a variety of selections, enabling you to break down all those complex (gas related) tasks and operations and accurately identify the total cost. From this, decisions can be made with some assurance. Before looking at a real example of its use, the following few pictures are from the main program (input) headings and you can see the scope for identifying various “tasks”. The first, (Winery Input Section) contains data used later in an example. Winery Input Section
Tonnes
55% 40%
0% 5%
0% Lots 0% Lots35% 27 30% 1765% 50 70% 39
0 0
0% Lots 0% Lots0 100% 70 00 00
Sparkling LitresSpark. 51,000
00
Bulk Wines Litres00
561,000 % White 408,000
% Bulk 0 % Sparkling 51,000
0
Red WinesCab.Oth.R
Litres196,350364,650
0
White Wines LitresChard. 122,400Oth.W 285,600
Winery Name of Location
1,500 Litres 1,020,000 Cases 113,333
Ullages Avg. Vol. L 7,286 30cm H (L) 0140
% Red
12 Following this, you have two related sections covering gas selection, gas supply configuration (both with drop down lists), plus supply M3, distribution conditions (drop down list), v/v (calculated) and total M3/year (calculated) on the first. The second adds the gas price breakdown, then provides the annual cost by gas type and the annual cost per litre, again by gas type.
Gas M3 Configuration Distribution V/V Total M3/Yr. (select) (select) (select)
Annual Totals
Gas Gas price inputs $/M3 or Cyl. Yr. $ by gas Yr. $/L by gas Prod. Del. Rent All Up
There are other “drop down” selections available for winery Operation and Wine Style as well as the various input cells available throughout. Cost Summary Section
The recently completed exercise for a winery arrived at some interesting statistics, which when applied in full, more than halved the gas related cost/bottle. I’ll show the three options, a snapshot of the (gas) operations and lastly a three case summary evaluation. The starting point (case 1) will not be typical for every winery, but it does make the point nicely of what can be achieved. It can be seen from the winery input screen (earlier graphic), that the winery crushed 1,500 tonnes, producing 1,020,000 litres of wine, had 2 x red wines, 2 x white wines and 1 x sparkling wine. It had 140 ullages, average ullage size ~7,200 litres. Cost analysis basis is gas + labour only with no overheads allocated. Labour was set at $42.00/hour and Sulphur dioxide (SO2) is excluded. Prices are industry average 2014. The alternatives examined were:
• Case 1: Gas Used was mainly argon via cylinders; Pre Mixed N2/CO2 via cylinders; N2 cylinders; Manual gas application. Gas usage (v/v) is shown.
• Case 2: Argon was largely eliminated and Increased N2/CO2 mix came from an on-site mixing
facility; Installed bulk CO2 & N2 generator; Gas usage was varied for the different gas properties, based on research findings (see Gas v/v column).
• Case 3: Same gases & applications as case 2; Installed PLC control/Automation; Labour reduced as a
result.
0 0 0 0 00
0.3 00
Operations Details: Operations per year by wine style & by gas
Operation Gas Gas v/v Total Ops
Operation L/Op Total LitresHrs / Op
0 0
Hrs / YrLabour Cost per
Op.$0
Gas $/M3
Gas Cost per Op.
$0Totals Per Year $0 $00
#DIV/0! #DIV/0!Total All Ops $/Yr $0 $/Litre $/Case
Labour Rate $/Hr $0.00 Total Hrs/Yr 0
Total Labour $/Yr $0 Total Gas $/Yr $0
13 The gases and wine operations used in the case 1 starting point are shown below (left) and the changes in gases with cases 2 & 3 at right (below). The operations will (naturally) vary from case to case.
Did applying the Henry Ford philosophy of breaking the tasks up work in this case? The following summary graphic of all three cases would seem to indicate that it did. It shows an indicated 70% reduction in the total operations cost, giving another ~$169,000 or $0.167 profit per litre in a best case scenario. It also frees up ~2,000 man hours for other tasks
Yes, it is somewhat limited in its scope and the winery operations list may vary and yes, there will be some capital required to implement automation. It does serve to emphasise that making some sense of the cents involved in that oxygen management regime can pay handsome dividends. It’s just a question of looking at all the elements of the total picture and applying some simple tools to assist.
14
Winemakers Realise the Benefits of the Connected Enterprise
A publication from Rockwell Automation Winemakers Realise the Benefits of the Connected Enterprise The Internet of Things (IoT) is connecting the physical and virtual worlds. It has brought people, processes and equipment together, from sensors and smart devices to entire systems. Connectivity is deepening our understanding of events and sharpening decision-making. Advancements in IoT technologies are helping winemakers meet customer expectations by improving both grape yields and wine quality. Winemakers can monitor the many environmental factors affecting the final outcome by using field sensors that generate real time data to help gain efficiencies throughout the wine making process. The Rockwell Automation ‘Connected Enterprise’ leverages technology to better gather and analyze data, and transform it into actionable, real-time insightful information. It enables the connection of global operations to the enterprise and extended business systems, allowing for better collaboration, faster problem-solving and improved innovation. Central to achieving The Connected Enterprise is the convergence of information technology (IT) and operations technology (OT) into a single unified architecture to capitalise on operational, business and transactional data for improved enterprise, operations and supply chain performance. Equipment and devices are transformed into intelligent assets capable of reporting a wealth of production information including diagnostics and energy. Having this knowledge enables faster and better business decisions that can help increase productivity, improve quality and help to meet demand more precisely and cost-effectively. Wine makers around the world are realising the many benefits that The Connected Enterprise delivers. Seamless collaboration and integration enables you to use the power of real-time data to make better, more profitable business decisions.
