The 5S method (also known as 5A in German) is a systematic approach to designing the work environment. The aim is to minimise non-value-adding activities, i.e. waste, through a structured organisation of the workplace. Originally, the five "S "s are derived from the Japanese terms seiri (select), seiton (systematise), seiso (clean), seiketsu (standardise) and shitsuke (self-discipline), which describe the five steps of the 5S method. Modified from this, in viticulture there are the "5 S of cellar management":
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Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi