Objective

WP4 aims at defining risk events, scenarios, Business Continuity requirements, and performance indicators for loss assessment, identifying suitable Business Recovery Plans. Given the unpredictability of destructive events, organizations must adopt proactive measures to recover operations quickly and maintain market share and reputation. The wine transformation process, from pressing de-stemmed grapes to fermentation and refining, ensures product quality and safety. For white wines, fermentation lasts about 20 days at 16°C, followed by refining in steel tanks. Operational anomalies can adversely affect product quality and business reputation, leading to performance drops, production disruptions, lost sales, and consumer insecurity.

Methodology

The analysis of the risks associated with each of the process phases represents a key element for defining the permissible ranges for the parameters that could compromise the correct, safe and uninterrupted value chain. This analysis, cross-referenced with the corporate business continuity objectives, will allow the identification of the Maximum Tolerable Period of Disruption (MTPD) and the Minimum Business Continuity Objective (MBCO). Furthermore, the identification of appropriate metrics will allow to determine the most effective Business Continuity Plan (BCP).

Tasks

Task 4.1. Definition of business continuity objectives aims at identifying the minimum business continuity requirements and the
performance indicators that allow for measuring the trends of losses in the different scenarios.

Task 4.2. Identification of risks and events, MTPD and MBCO for each stage and process of the wine supply chain, aims at carrying out a Business Impact Analysis (BIA). Essential and non-essential processes will be analyzed. The events will be classified according to their magnitude and frequency.

Task 4.3. Identification of the most effective Disaster Recovery Plans (DRPs) able to reactivate essential services within the required times.