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The purpose of the paper is to improvise the six sigma process applied on the Wine making process using the TRIZ principles for the following problem.
The problem faced by the industry is that “Dry wines contain substances beneficial to human health; however, they cannot be given to children. The alcohol can be evaporated from the wine by boiling, but the high temperatures destroy the beneficial substances in the wine.”
Our approach to improve the process would be applying the 40 principles of TRIZ to the wine making process. The solution for the problem was found in the principles of physics using which used the concepts of pressure which are entirely outside the boundaries of wine making process.