https://doi.org/10.4081/jae.2010.4.1

THE LEAN SIX SIGMAAPPROACH FOR PROCESS IMPROVEMENT: A CASE STUDY IN A HIGH QUALITY TUSCANY WINERY

Vol. 41 No. 4 (2010)
Submitted: 25 June 2012
Accepted: 25 June 2012
Published: 26 June 2012
lean six sigma, process improvement, winemaking plant, winery, waste reduction, environmental impact, piping discharge.
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Authors

Riccardo Bettini
alex.giorgetti@unifi.it
Alessandro Giorgetti
Enrico Cini
Paolo Citti
This paper describes the application of a Lean Six Sigma (LSS) project to a winemaking process in a high-quality, Italian winery. LSS is used to focus on the problem through a quantitative analysis of waste and quality performances. The LSS basic algorithm (called “DMAICâ€) helps to detect and quantify critical aspects of the process for transferring liquid used in the cellar. The improvement solution is developed and applied through the modification of the cellar system and the process procedure. The results obtained with this solution are shown and discussed in this paper, so too the long term reliability of the improved process analyzed. The results obtained by this case study can help to understand the importance of the LSS method to drive the improvement of agricultural and agrofood productions also in terms of environmental impact which is strongly connected to waste reduction.

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How to Cite

Bettini, R., Giorgetti, A., Cini, E. and Citti, P. (2012) “THE LEAN SIX SIGMAAPPROACH FOR PROCESS IMPROVEMENT: A CASE STUDY IN A HIGH QUALITY TUSCANY WINERY”, Journal of Agricultural Engineering, 41(4), pp. 1–8. doi: 10.4081/jae.2010.4.1.

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