The first complete production cycle in WineOS goes from a truck at the reception dock to a fermenting tank you can read at any moment. Grapes arrive, they are prepared and pressed, must LOTs appear in your vessels, and you monitor, measure and treat them until fermentation is finished. This is the path a winery follows the first time.
What you will do
Register a grape delivery, open the winemaking, prepare and press the grapes, and then follow the must LOTs created in the destination tanks with temperatures, analyses and additions.
Steps
- Prepare the cellar. Vessels must exist with their type and real capacity in litres before must can go anywhere — fill levels, free space and "fill to capacity" shortcuts are all calculated from capacity.
- Register the grape intake. Harvest year, date, producer, parcel or variety and weight in kilos, plus the reception readings you take: Brix, Baumé, pH, total acidity, temperature. The intake number is assigned automatically.
- Open the winemaking and attach the intakes, allocating the kilos that belong to this wine.
- Record destemming / crushing. This is the work on the grapes before the press; the intake kilos are not consumed at this stage.
- Record the pressing run. Choose the source (a pre-press operation or the intakes directly), then add one row per output fraction — free run, press fraction, combined must — with its volume and its destination vessel. WineOS calculates the yield per fraction and for the whole run.
- Read the new must LOTs. On confirmation, each fraction becomes a must LOT placed in its destination vessel with the fraction volume as its starting volume, and the kilos used are consumed from the intakes.
- Follow fermentation. Record daily tank temperatures and fermentation readings per vessel and per LOT, and watch the curves as the sugar drops.
- Record analyses and additions on the LOT as you go, then mark the LOT as wine when fermentation is finished so the wine-stage operations open up.
What WineOS updates
- The intake kilos go down as they are consumed at pressing; deliveries with nothing left stop appearing as available material.
- Each new must LOT carries the link back to the press batch, the pre-press work, the intakes and the producers, so the grape-to-must chain is traceable from day one.
- Vessel fill levels rise with the litres that arrived, and the vessel history records the pressing output as a placement.
- If the winemaking follows a protocol, the step runs that apply to the new must LOTs open automatically, so monitoring, analyses and additions can be recorded against them.
Practical example
A 6,000 kg Assyrtiko delivery is destemmed, then pressed into two fractions: 3,600 L of free run into tank T-004 and 500 L of press fraction into T-011. WineOS creates one must LOT per fraction, shows a 68% yield for the run, and from that evening the daily temperatures of T-004 build the fermentation curve of a LOT you can trace back to the grower's parcel.