The document provides details about an in-plant training conducted by students at Sula Vineyards Pvt. Ltd. The key points covered include: 1. The objectives of the training were to expose students to real-world work, learn new industrial methods, and improve their skills. 2. An overview of Sula Vineyards' wine preparation process, quality control checks, packaging materials analysis, and wine canning line is presented. 3. The training concluded that the students gained work experience, learned teamwork, and improved their problem-solving abilities.

1. DADASAHEB MOKASHI COLLEGE OF FOOD
TECHNOLOGY, RAJMACHI
(Affiliated to Mahatma Phule Krishi Vidyapeeth, Rahuri)
Tal.- Karad, Dist.-Satara
Course No : FPO-487
STUDENT READY- INPLANT TRAINING
INDUSTRIAL PRESENTATION ON
SULA VINEYARDS PVT. LTD., JAULKE WANI
Presented by
GUNJAL NITIN DNYANESHVAR FTR-/2018
KUMBHAR YASH SUNIL FTR-39/2018
SHEJWAL SHUBHAM SHIVAJI FTR-63/2018
SHIROLE SANKET ANIL FTR-71/2018
Under the Guidance of : Mr. PATIL S.N. (Assistant Professor)

2. CONTENT
» Objectives
» About the company
» Wine Preparation
» Sanitation
» Line Check of Quality Control
» Packaging Material
» Wine in Can
» SAP
» Conclusion
2

3. 3
OBJECTIVES
» To expose students to a real-world working environment.
» To learn about new methods and industrial production.
» To prepare students for a professional career.
» To help students improve their technical, interpersonal and communication skills.
» To recruit new employees.

4. 4
HISTORY
• The name Sula derived from Rajeev Samant’s mother’s name “Sulabha.’’
• First winery set up in Nashik valley – 1998. Started with 5 acres.
• First harvest – 1999.
• First bottle of wine produced – 2000.
• Today 65% market share, sourcing from 3000 acres.
• In INDIA, sula introduced grape varieties namely sauvignon blanc, chenin
blanc for first time.

5. 5
THECOMPANY Company Sula Vineyards Pvt. Ltd.
Product Wine
Year of Establishment 1997
Registration no. 139352
Address Gate no. 90, Jaulake Wani,
Tal- Dindori, Dist- Nashik,
Maharashtra 422209
Telephone no. 2261280688
Email ID @sulalawines. com
Total Area 1800 Acres
Type of Ownership Public Company
Category of Processing Large Scale
Total Production/Day 300MT

6. 6
1. Human Resource and Administration
2. Marketing
3. Accounts and Finance
4. Store and Purchase
5. Viticulture
6. Winemaking
7. Quality Control
8. Project and Maintenance
9. Production
10. Effluent Treatment Plant
DEPARTMENTS
WINE PREPARATION
SANITITION
PACKAGING MATERIALS
PACKAGING MATERIALS

7. 7
WINEPREPARATIONPROCESS
Sanitized tank
Taking wine from
cellar
Addition of
nitrogen
Checking free
SO2
(Pre add)
Addition of KMS
Checking DO
(Pre)
Addition of CO2
Checking free
SO2
(Post add)
Checking DO
(Post)
Wine is ready for
bottling
For Still Wine:-

8. 8
For Sparkling Wine:-
Sanitized
pressurised tank
Taking wine from
cellar
Addition of
nitrogen
Checking free SO2
(Pre add)
Addition of KMS
&Citric acid
Checking free SO2
(Post add)
Giving pressure
using CO2
Checking pressure
Until get required
Rest the wine for
48hrs
Wine is ready for
bottling

9. 9
SANITATIONPROCEDURE
Hot water (85°C)
run from the tanks
Caustic soda run for
20 min (0.3%
caustic soda in 200
lit water (40°C)
After 20 min
removal of caustic
soda solution
Again run hot water
in the tanks
Adding citric acid
in tanks (0.3% citric
acid in 200 lit
water)
Running hot water
in tanks again
KMS solution
passed through
tanks (1% KMS in
200 lit water)
Running cold water
Detergents used for cleaning and
sanitation of tanks:
• Caustic soda
• Citric acid
• KMS
Fig: CIP flow chart
FOR TANKS:-

10. » Pre bottling Sanitation:-
• Running of hot water(above 80°C) for 30 min.
» Post bottling Sanitation:-
10
SANITATION PROCEDURE FOR LINES
Hot water (85°C)
run from the tanks
Caustic soda run for
20 min (0.3%
caustic soda in 200
lit water (40°C)
After 20 min
removal of caustic
soda solution
Again run hot water
in the tanks
Adding citric acid
in tanks (0.3% citric
acid in 200 lit
water)
Running hot water
in tanks again
KMS solution
passed through
tanks (1% KMS in
200 lit water)
Running cold water

11. 11
INSTRUMENTUSEDINWINEPREPARATION
Alcolyser Carbo QC Integrity tester
Sulfilyser Zahm & nagel

12. » Examine Sanitation Procedure
» Checking SO2 Before bottling
» Filter Integrity
» Check DO & CO2
» Fill Log Sheets
» Line Audit
» FG Checklist
12
LINECHECKSOFQUALITYCONTROL

13. Linechecklist
» When the start-up line check the line audit before startup of line.
*In that first check the bottle feeding area.
* Then check the bottle wash area i.e nozzle check .
* After that check the bottle filling area and nozzle.
* Check the floor clean or not .

14. FinishGoodSheet
» After start of line fill the FG sheets i.e. Finish Good product check.
» OUTER BOX LABLE BOTTLE
1- State 1-Brand name & Vintage 1-Bottling Code
2-No. Of case 2-Batch no. 2- Screw cap seal & matter on cap
3- Brand name & Volume 3-MRP 3-Bottle condition
4- Batch no. 4- Alcohol 4-Hologram serial number
5- Address on Box 5-specific State 5- Fill height
6- Sula bop tape 6-Custmer care no. 6- Filled bottle inspection for FMC
7- Box condition 7- Label condition 7- Silica gel
8- No. Of staple 8- Remark
9- Bar code
10- Box printing quality

15. Torquecheck
» torque check – After the start up of line check the torque of first 5 bottle by torque machine. To avoid the
leakage of filled bottle & easily open to the customer .
Range of torque is depend on the type of bottle i.e. PET bottle and glass
also depends on size of bottle i.e. 180 ml 375 ml 750 ml .
Check the torque after every half hour and note down in the online
checklist sheet.

16. DPMO
» After start up of line check the DPMO every 2:00 hr.
» DPMO means Defect per million opportunities.

17. Dispatch
» Give the dispatch schedule from production office .
» Check the stock which is available in storage room In that check the box condition, bottle condition and check the lable
as per statutory file.
» After checking the product check vehicle condition and vehicle/driver documents .
» For the export dispatch check the product and vehicle condition as per checklist given by party.

18. Water Analysis:
Check Parameters:-
1. Hardness
2. Alkalinity
3. pH
4. TDS
18
DailyWaterAnalysisandInstrumentCalibration

19. 1. Weighing Balance
2. pH Meter
19
INSTRUMENTCALIBRATION

20. » Packaging materials play an important role in quality control.
» Packaging Material used in Sula Vineyards.
1. Bottles.
2. Cartons.
3. Labels.
4. Screw Caps.
5. Tin-Can.
6. Corks.
7. Wire hoods.
20
PackagingMaterialAnalysis

21. » In Beverage Industry 750ml Bottle called as Quart, 375ml Bottles are called Pint and 180ml bottels are called as Nip.
» In Sula Vineyards following types of Bottles are Used.
1. BVS Bordeaux.
2. Burgundy.
3. Hock.
4. Champagne.
5. Dome Pet.
6. Round Pet.
21
Bottles:-

22. 1.BVSBordeaux 2.BURGUNDY

23. 3.HOCK 4.CHAMPAGNE

24. 5.DOMEPET

25. AnalysisOfBottle.
Checking all Following parameters as per given Specifications
1. Weight.
2. Height.
3. Neck OD With Threads.
4. Neck OD without Threads.
5. Neck ID.
6. Bore ID.
7. Tuck OD.
8. Below Tuck OD.
9. OD at 55mm.
10. OD at 59.5mm.
11. Body Diameter.
12. Torque.
13. Fill Height.
14. Brim Full Volume.

26. GlassBottleDefects:-
1. Air Pocket Or Blisters

27. 2.BENTFINISH 3.BROKEN FINISH

28. 4.IMPROPERBASE.

29. 5.DeformBody 6.ColdMoldMARK

30. AnalysisOfScrewCap:-
CheckingallFollowingparametersaspergivenSpecifications
1. Weight.
2. Height of Cap.
3. Height From Top Till Bridge.
4. Number of Bridge.
5. Inner Diameter.
6. Top OD.
7. Circumference.
8. Thickness.
9. Printing Quality.
10. Appearance.

31. AnalysisofCarton:-
1. Weight.
2. Dimensions. (L×B×H)
3. GSM.
4. Number of Ply.
5. Number of flutes in 30cm.
6. Flute Height
7. Moisture.
8. Bursting Strength and Bursting Factor.
9. De-lamination.
10. Number of Staples.
11. Printing Matter.
12. Actual Fitment.

32. AnalysisOfLabels:-
1. Printed Matter.
2. Weight.
3. GSM.
4. Dimensions (L×B×H).
5. Ice Water Test.
6. Scuff Test.
7. Appearance.

33. AnalysisOfCork:-
1. Weight.
2. Height.
3. Diameter.
4. Moisture.
5. Taint Test.
6. Dust Test.
7. Capillary Test.

34. WINEINCAN
1. Feeding of empty can.
2. Rinsing of empty can.
3. Filling of wine.
4. Seaming of can.
5. coding .
6. Online weight check.
7. Box.
34

35. 1. Feeding of can
» In our winery feeding of can is done from manual method .
» Worker can depalletize the can and place it into conveyor .
» After that can travels from depalletized area to rinsing machine.
2. Rinsing of empty can :-
» After depalletization can come to rinsing .
» Rinsing is simply blow or flow water in empty can with pressure 0.75 bar’.
» If can is passed from rinser nozzle then blow air in can with the high pressure for removing all water drops from empty
can.
» After rinsing can goes to filling of wine .
35

36. Before filling precautions
» Before filling of wine it is must to check
DO(dissolve oxygen) & pressure of wine in buffer
tank .
» If wine is red then DO range between : 0.8-1.2
» If wine is white then Do ranges between : >0.8.
» pressure is same in between : 2.8-3.0.
36
Fillingofwine
After filling precaution
» Filling temperature of sparkling wine is :1-3
Celsius.
» After filling of wine DO also measure.

37. Seamingofcan
» Seaming is most important part of canning process.
» Seaming is judge by its seaming parameters like : overlap , wrinkle.
» Overlap is done in two operation
Seam analysis :-
First operation Second operation
37

38. Seamanalysiscalculation
» Seam analysis calculated by video camera method
» Video camera method –
Formula :-
• Actual overlap –
End hook +Body hook+(1.1*End thickness)- Seam length
• Overall seam analysis –
(cover hook + Body hook + 0.24)- seam height = greater than 0.75 then seaming is perfect.
38

39. Coding
» After seaming can passed below from coding machine head.
» coding is nothing but the printing of Batch no, Date of labeling &MRP etc.
» Date of Labeling mention in code format i.e
» 2 1 E 5 2
Year Date month
» 21E52 = 15th May 2022
coding machine
39

40. Onlineweightcheck
» Online check weighed is use for to check filled height or to detect present actual volume in can
» Basic calculation of weight check is :
» Empty can weight – 9.9gm
» seam weight –2.8gm
» Specific Density of Wine – 1
» Filled wine - 330ml
[ Empty can weight+ seam weight + Specific density of wine + Filled wine]
= If greater than or equal to 343.7 then machine pass bottle
Online weight check machine 40

41. SAP-
» SAP are having following modules
» Production –
» Quality –
» Sale –
» Purchasing –
» Dispatch –
1. production –
» Production are having specific movement type authorisation i.e.
1 .101
2. 102
3. Mb-51
4. COR1
5 . MB21
41

42. 42
CONCLUSION
» Gained knowledge and experience
» Learned team work and line handling responsibility
» Performed product analysis
» Working strength and time management
» Problem solving ability and basic SOP

43. THANK YOU !
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