Preparing wine for fermentation requires

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Reference no: EM132258707

Preparing wine for fermentation requires the following 4-step preparation process. First, the picking teams transport the grapes from the vineyard and place them in storage containers. Then the grapes enter the crushing machine, which crushes the grapes into a form that includes liquid, skins, seeds, and stems. From the crusher, the wine substance moves to the filtration machine, where the skins, seeds, and stems are separated from the liquid. The grape juice then proceeds to the yeast inoculation step, where yeast is added to the juice. Once these 4 steps of the preparation process are completed, the wine substance is placed in a fermentation barrel and stored in a temperature-controlled room for months and sometimes years.

Ernest and Julie used three picking teams in the Austin Winery vineyard and could count on each team picking enough grapes on a typical day to yield 200 gallons of wine substance for fermentation. The teams begin picking at 5:00 am and finished by 2:00 pm. At the end of each hour, the teams bring their yield to the winery to store in containers until the grapes are sent to the first processing step, the crushing machine. The crushing machine can process 50 gallons per hour. The filtration machine can separate the liquid from the solids at a rate of 60 gallons per hour. However, after 3 hours, the filter in the filtration machine requires cleaning. This cleaning takes one hour to complete. Finally, the yeast inoculation step can process 75 gallons of juice per hour. Ernest and Julie need two workers in the winery when the grapes are being prepared for fermentation – one worker at the crushing machine and one worker at the filtration machine. Either Ernest or Julie actually add the yeast to the liquid, since this step requires the skills of a “wine master”. The workers are paid $15 per hour for the first 8 hours, then receive overtime pay of $20 per hour for every additional hour per day. All grapes received must be processed within 24 hours, or the grapes spoil.

When answering the following questions, assume work-in-process inventory (WIP) can build up between steps. Also assume that the filter is clean at the start of each day.

What is the hourly capacity of the crushing machine (in isolation of the other processes)?

37.50 gallons per hour

45 gallons per hour

50 gallons per hour

55.50 gallons per hour

60 gallons per hour

75 gallons per hour

none of the above

Reference no: EM132258707

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