requieu. Classify each of the activities listed as a unit, batch, product-sustaining, or facility-level activity 1. Trimming 2 Tying es 3. Hilling 4. Conditioning 5. Untying 6. Chemical spraying 7 Harvesting 8. Stemming and crushing 9. Prossing 10. Filtering At the end of a growing season, the vines are trimmed which helps prepare them for the next harvest The vines are tied onto wires to help protect them from the cold (This also occurs at the end of the season ) Dirt is piled up around the roots to help protect them from frost After the snow melts in the spring, dirt is leveled back from the roots The vines are unted from the wires to allow them freedom to grow during the spring and summer months The vines are sprayed in the spring to protect them from disease and insects All of the grapes of both varieties are picked by hand to minimize damage Batches of grapes are hand-loaded into a machine, which gently removes the stems and mildly crushes them After removal from the stemmer crusher, the juice runs freely from the grapes The grapes are crushed mechanically to render more juice from them The nesling grape juice is placed in stainless steel tanks for formentation. The chardonnay grape juice undergoes a two-stage fermentation process in oak barrels The nesling wines are aged in the stainless steel tanks for approximately a year The chardonnays are aged in the oak barrels for about two years A machine bottles the wine and corks the bottles Each bottle is manually labeled with the name of the vintner, Vintage, and variety The bottles are manually packed in 12 bottle cases The cases are hand-stamped with the same information that the bottles received The wine is shipped to wine distbutors and retailers, mainly in central New York Generally, about 100 cases are shipped at a time This is done during the slow winter months This is done when needed, and on a routine basis for preventive maintenance 11. Fermentation 12 Aging 13 Bottling 14. Labeling 15. Packing 16 Case labeling 17. Shipping 18 Maintenance on buildings 19 Maintenance on equipment