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

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Riccardo Bettini *
Alessandro Giorgetti
Enrico Cini
Paolo Citti
(*) Corresponding Author:
Riccardo Bettini | alex.giorgetti@unifi.it

Abstract

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 “DMAIC”) 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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