New options for a booking in the Fruit Intake Console

This feature was added in vintrace version 8.1.2

We have updated the menu options for a booking in the Fruit Intake Console.

We have also added the Reverse option on a fruit intake and the View Juice/Must option for the booking intake.


Reverse fruit intake

To reverse a fruit intake, click on the drop-down menu on the booking, then select Completed Intakes > Reverse. You can only reverse a fruit intake that has not yet been processed.

View juice/must

To view any juice or must that was crushed/pressed from the booking’s intakes, click on the drop-down menu on the booking, then select View > Juice/Must.

This displays a list of products created from the block/vintage.



Custom Booking view policy

This feature was added in vintrace Version 6.3.1

Users can now set their own booking view policy to customise what columns they want to see in the Fruit Intake Console.

Creating a booking view policy

To create a booking view policy, go to Winery Setup – Production – Booking View Policy. Click on New Booking view policy… button.

New booking 1

Enter the name you want to set for the booking view policy.

New booking 2

There are default columns that are already selected. You can remove the default columns or you can add more columns to the booking view policy.

New booking 3

In the example below, we have added Scales/Bin column by selecting it from the Column dropdown menu.

New booking 4

The Scales/Bin column is then added to the list of columns. Click on Save button.

New booking 5

Setting the default booking view policy a user

Go to Winery Setup – Work-flow – Defaults – User tab.

Set the policy 1

Select the user on top and in Booking View Policy field, select the policy for the user. Click on Apply button to save the changes.

Set the policy 2

When the user goes to the Fruit Intake Console, the booking view policy is already set. You can see that the Scales/Bin column has been added.

Set the policy 3a

You can also update the columns in the selected booking policy by clicking on the spanner/wrench icon on the upper right corner.

Set the policy 3

Click on Change columns.

Set the policy 4

The default booking policy selected for the user is shown. You can update the columns for the booking policy here.

Set the policy 5


How do I handle spoiled/dumped fruit already received in the system?

Occasionally, fruit is received in system, but its condition is such that it cannot be used – spoiled, moldy (moudly), jacks/raisined, etc. You may have to dump an entire fruit intake or only a portion.

You will need to do an adjustment to the fruit parcel (not to the Fruit Intake)

To begin, you need to locate the fruit parcel.

Head over to Search – Product Search.

In the drop-down below Product type to search, select Fruit/Parcels.

Prod Sreach - to zero down spoiled fruit

You may use the various search filters to narrow how many fruit parcels are returned. In our example, we want to search through all our 2015 fruit.

Click on the fruit batch.

Hint: If you have a dashlet in your Saved Searches for uncrushed parcels, you may use that to find your fruit to be reduced in weight or zeroed out completely.

When the fruit parcel screen opens, use the Adjust button (looks like a scale measure indicator).

Measurement icon for fruit








When the Measure (Adjustment) screen opens, notice the warning in red.

Dumped Fruit - total loss

If the entire fruit parcel is to be destroyed, enter “0” in the Amount field, then click the Calculator; it will display a total loss (in our example, 3.33T); choose an appropriate reason for the loss.

Enter a date and time and save.

Your “complete loss” fruit parcel now looks like this:

Dumped Fruit - total loss

If only a portion of the parcel was ruined, simply enter in Amount the weight that will be left intact (1.5T or 3000 pounds). Once again, click the Calculator; it will display the partial loss (in our example, 3660 pounds); choose an appropriate reason for the loss.

Enter a date and time and save.

Dump Fruit - partial

Your “partial loss” fruit parcel now looks like this:

Dump Fruit - partial


What do the different colors in the Fruit Console indicate?

The Fruit Intake Console has different colors for the different statuses of a fruit booking.

White: Scheduled booking but no fruit received
Light Green: Underway booking. Fruit has been received.
Dark Green: Completed
Purple: Confirmed

Fruit Intake with color bands

You may manually edit the booking status by clicking the drop down arrow to the right of the Arrive button, and select Edit.

Fruit Intake - Edit Status of Booking


Use the Booking status drop down to adjust, then Save.

Copying a fruit booking

Sometimes it is handy to be able to copy a Fruit booking without having to start from scratch.

For example, an additional load of fruit ends up being harvested and you need to bring in the new amount on a different day. Unless you have the multi-load option turned on, copying a Fruit booking is simple.

From your Fruit Intake Console, locate the fruit booking you want to copy.

Copy booking1a

Select Copy from the drop down arrow to the right of Arrive.

Copy booking1

Notice that a new booking # has been assigned but all other details exactly duplicate the original. You may want to change the expected delivery date and the tonnage anticipated.

Copy booking2

Once saved, you can now receive the fruit; use the Arrive button.

Since it is unlikely that these two parcels will be identical in every detail, you may edit your new parcel to reflect its particulars.

Copy booking3

Copy booking4


3.2.1 Grower contracts

You can now manage your grower contracts within VINx2 under Winery Setup -> Production -> Grower contracts. Please contact us to enable this option for you if you don’t have it turned on by default.

A grower contract allows you to configure a price paid for fruit either per tonne or per area unit and then relate this to any number of properties including; Grower, Vineyard, Block, Varietal etc.

You can set the default price but more importantly can override this based on a Quality grading by utilising a grading scale. For example, assume you’re default contract for 2014 Chardonnay is $1100 per tonne. But if this fruit is evaluated at receival and given an “A” grade for $1200 per tonne you can have an overriding price in the Graded prices section for the increased amount.

You can also configure Freight price as well that will be added to the fruit as it’s received over the scale.

How to set up metric weightings for the additions calculator

The following support article is to help you set up metric weightings for additions, this allows the additive calculator to work out how much of a addition is required to reach the desired metric level.
Click on images to view a larger version, if you would like to view them in a second window simple click on them with the middle mouse button.

This is commonly used for KMBS or PMS, CUSO4 and a variety of other sulfur additions/solutions.

If you have a demo database available you can set this up in your demo first and test it out before doing the same in your production database.

I’ll be splitting the article into two parts, first setting up the Metric and the Addition, next is using the addition calculator.

Setting up the Metric,

Head into the Winery setup as shown below, into the Production folder and then into the Metrics category.

In this example I am using Free SO2, the important thing on this form is the ppm to g/L factor.
If you know your ppm to g/L factor you can enter it here, otherwise 0.001 will generally do.

Once this is entered save the metric.

Next is the addition,
Head into the Additive category now and select the addition you want to tie to the metric.

In this case I have used PMS/KMBS.
In the screenshot you’ll notice I have outlined three areas in red.
The right hand side is where you select a metric and assign a weighting to it, this weighting is the percentage of this addition that will contribute to the metric.
Clicking the Add button on the centre box will add it to the metric weighting list.
In this case 57% of the PMS addition will contribute to the Free SO2 metric.

Finally the Rate unit field is important as the rate of addition will be set to PPM.

In theory everything is ready to be used now, so next is using the addition calculator.

Now for the Additive calculator.
Exit the winery setup and head into the operations menu, select additive to start a new addition operation.
In the screenshot below I have marked out several areas in red, on the left you’ll see I have selected PMS as the addition.

On the right is the addition calculator, you will need to select the metric you want to use in the calculation (in this case Free SO2).
You will also need to select the additive if there is more than one additive that has a metric weighting for this metric.
Next you will need to fill in the current rate if this metric has not been tested or has been invalidated in the system (via blending for example).
After this fill in the desired rate and press the calculator button.

Double check that the required amount looks right, if you are happy with the amount click the [< < Use this value] button to drop the amount into the left hand side. Remember if you have any questions or come across any problems feel free to contact support.

How to crush a portion of fruit

The following FAQ will cover extracting only a partial amount of a fruit delivery via the extraction operation.

In this screenshot I’ve highlighted three areas on the Extraction operation (click on it for a larger view).

The first highlighted area is the Weight, this automatically gets filled out to the current available amount of the fruit.
If you are only crushing a portion of the parcel enter the weight you are crushing here.

Next is the available fruit tonnage, this lets you know how much of that fruit is available for crushing.

Lastly is the Parcel Weight for crush, when you adjust the weight in the pane above for fruit parcels the the parcel weight for crush will be automatically adjusted as required to show you the total tonnage of fruit being crushed.

Make sure to double check this before saving the operation, if you are happy with the weight it shows being crushed you can save the operation.

If you have any questions or need any clarification on crushing a partial amount of fruit feel free to get in contact with VINx2 support.

How to crush into multiple tanks

The following FAQ will cover using the extraction operation to break juice up into several tanks at crush/press.
This is useful if for example you are keeping track of free run, pressings, or simply want to place the juice into multiple lots or batches.

On this first screenshot you’ll see I have outlined a couple of things, click on the image to see a larger version.

The top right red box is highlighting the Add line button, this button allows you add additional lines to the Pane below it as seen in the second highlighted area.
Here you can see I have added 2 additional lines.

Now you just need to fill out the details on each line as you would normally as shown in the next screenshot.
You can use a different batch or lot for each line if you wish.

When you click the verify button this will automatically calculate the total amount and rate/ton below.
When you are happy with the details save the operation, the fruit will be crushed and separated out into the tanks you designated with the batches/lots you specified.

If you need additional help with extracting fruit into multiple tanks feel free to contact VINx2 support.

How do I record a saignée (bleed) in VINx2?

Watch a tutorial video on YouTube

Saignée (also known as bleed) is one of the methods of making rosé wines, along with blending white and red wine, along with simply macerating (allowing contact with skins to leech out color and flavor) the wine with the skins for a short period of time.

In VINx2 for those that adopt this practice there is a special way to handle it using the Press Cycle operation. Once you have Crushed your wine and accounted for the Must fraction in fermenter you can use the Press Cycle on just a portion of the Must from the ferementer when separating your saignée juice from skins. This is important as you don’t want to Press your entire fermenter just a portion you determine/estimate.

To do this you can use the Operations -> Press Cycle.

Ensure your volume entered on the Fraction represent the volume of just the saignée fraction.

The benefit of this approach rather than just racking wine out of the fermenter is that your yields will be more accurate. Once a wine becomes a ‘Must’ it must be run through the press cycle function in order to calculate the true yield. This virtual press is a simple way to retain correct yields while managing saignée within your winery.

For more information about the Press cycle please refer to the Vintage/Harvest guide.