WEXFORD-NJTC-QUEBEC-wine-industy-IoT-45 pp-06302016 V1.1 [Autosaved]

Tomorrow's Wine Industry
Leveraging Technology to Improve Quality & Business
Wexford Systems, LLC.

GLOBAL REACH-THE GLOBAL WINE INDUSTRY TODAY
THE 3 M’S OF MANAGEMENT
• MONITORING ISSUES
• IF YOU CAN NOT MONITOR AN ISSUE
• MEASUREMENT OF ISSUES
• IF YOU CAN NOT MEASURE AN ISSUE
• MANAGEMENT OF ISSUES
• YOU CAN NOT MANAGE AN ISSUE
• PPBS
• PROGRAM
• PLANNING
• BUDGETING
• SYSTEMS
5/15/16

Setting both the Domestic & International Wine Stage
According to a 2016 Daniel Burris, Burris Research, research article
How Technology is Transforming The Wine Industry,
• The Wine Industry is a USD$300.0 Billion industry PA in 2016
• There are 17.0 M wine consumers
• There are 100,000 Smartphone Wine Readings Per Diem or 365,000,000 M Smartphone Wine Readings PA
• The Vivino Library acts as a user friendly, real time, on line, educational Clearing House, on a diversified,
• geographic mix of the various types, blends of traditional and diversified boutique wines by Chateau, Plantation, region,
country, continent
• The additional facts that the Vivino library now contains over 8.5 million bottles of wine and users are actively scanning
• 300,000 bottles per day or
• 11,000,000 PA
• for more market research information prior to making selective wine purchase information are staggering.
5/15/16

Setting both the Domestic & International Wine Stage
• An app that also stores the world’s largest wine library, where you can find a rating on nearly every single wine in the world,
could even be enough to push it to the front screen of your smartphone.
• This Vino Data Base allows members to chat and exchange their latest, obscure domestic, international wine findings
• that are both noteworthy, high quality, great price to taste ratio and meet specific dinner courses requirements,
• meats, fish, foul, desert courses, price points or do not pass muster for a variety of reasons
5/15/16

• Wine users are actively scanning 300,000 bottles per day or 11,000,000 bottles PA from more market research information
prior to making selective wine purchases
• Naked Wines On Line Website is a collective Clearing House designed to specifically educate wine consumers on
• The rich background histories of the various types of wines produced by Domestic, Regional, International Vineyards,
Chateau, Properataire in
• Europe
• France, Italy, Sicily, Corsica, Spain, Portugal,
• Belgium, Switzerland, Germany, Austria, UK, Romania, The Dalmatian Coast
• North Africa, Algeria, Morocco, South Africa
• Australia, NZ
• Latin America, Argentina,
• USA, California, NYS, Oregon, Washington State, Texas, New Jersey
5/15/16

• Blends
• Price points
• Availability
• Based upon the macro, micro research, educated selection and enjoyable consumption of both domestic and international
wines
• This Wine Clearing House Business Model has built up a USD$100.0 M PA in sales over the past year
• Market research has shows that average to upscale wine, spirits shoppers are growing tied of the mediocrity of big box store
mass marketing, merchandizing of marginal wines, spirits products and their “take it or leave it” attitudes
• Wine consumers are seeking high quality, up-scale boutique product lines, for fair and reasonable price points.
• These well educated, savvy, wine consumers are more are more than willing to pay up-scale prices for bottles, cases of wines
that they have come to love and appreciate.
• Consumers vote with their credit cards!!!
• Daniel Burrus is considered one of the World’s Leading Futurists on Global Trends & Innovations. THE NY Times has referred
to him as one of the top three business gurus in the highest demand as a speaker
5/15/16

TECHNOLOGIES COVERED
• BPR-BUSINESS PROCESS RE ENGINEERING
• MTA-NYC-USD$20.0 M EZ-PASS TOLL REGISTRY SYSTEMS 1988-1990
• INSTALLED MICROWAVE ANTENNA REAL TIME MONITORING, GATHERING DATA FROM NYC MTA/TBTA EZ-PASS TOLL
REGISTRY TAGS
• ACTIVE EZ-PASS TAGS SENSORS
• PASSIVE EZ-PASS TAGS SENSORS
• RECOMMENDED USE OF EZ-PASS MICROWARE ANTENNA TECHNOLOGIES FOR
• REAL TIME MONITORING , GATHERING DATA FROM GPs SENSORS, E-Z-PASS STYLED SEALED LITHIUM BATTERY
POWERED TAG READERS BOLTED TO OCEAN GOING CONNEXES, CONTAINERS
• AS A REAL TIME MEANS OF MONITORING OCEAN GOING CONNEXES ON-LOADING, OFF-LOADING
• ASA MEANS OF GPS-LOCATING CONNEX, CONTAINERS “LOST OVERBOARD” DURING PACIFIC BASIN TSUNAMI'S
• TAUGHT BPR, PMO SCHEDULING TO US/DOD/USN/NAVSEA FOR MANAGEMENT, SCHEDULING OF US & FOREIGN SHIPYARDS
IN SERVICE ING SCHEDULED, UNSCHEDULED MAINTENANCE OF US FLEET US FLEET
• RECOMMENDED USE OF EZ-PASS MICROWARE ANTENNA TECHNOLOGIES FOR
• REAL TIME MONITORING JIT-GREEN SUPPLY CHAINS, LOGISTICS, OF LARGE MISSION CRITICAL COMPONENTS
5/15/16

TECHNOLOGIES COVERED
• BPR-BUSINESS PROCESS RE ENGINEERING
• SENSORS
• ACTIVE SENSORS
• PASSIVE SENSORS
• IOT-INTERNET OF THINGS
• BIG DATA
• STATISTICS
• DEMOGRAPHICS
• ECRM
• DATA MINING
• ZIP-CODE ANALYSIS
• HOUSEHOLD COLLAPSES
• RFID TECHNOLOGY TAGS DATA READS
5/15/16

9© Copyright 2016 Wexford Systems, LLC
Improving Your Business
 Mitigate Inherent Product Life Cycle Risks via 24x7 monitoring of external factors, conditions of quality
growth, husbandry of wines and spirits
 Reduce product uncertainty for you, investors, Chateau and your clients
 Branding-Protect the hard earned branded reputation of your vineyards, wines and spirits
 QC-Monitor, Document & Improve Wine, Spirits Product Lifecycle Operations
 Reduce loss – ultimately financial loss
 Make a better product more predictably
 Increase overall & specific product efficiencies
 Beat your competition via Quality, Timeliness, Developing a Superior Branded Product Line
 Do it better, faster, with less expense, improved, enhanced margins of profit

For the Wine Industry this means...
 Increasing the statistical likelihood of consistently, delivering a superb bottle of wine, no matter what the
price range, every time, to individuals and to the table of fine diners
 Increasing the likelihood of both winning & developing satisfied, enthusiastic, knowledgeable, repeat
customer(s) base
 Cross-selling additional bottles of wines to your now very satisfied, confident , well educated, repeat
customers
 Increased reputation, increased sales, via well impressed, satisfied, well educated customers via additional;
wine, spirits purchases for:
 business, association, social dinner reservations, group reunions
 engagement party dinners, weddings, birthday dinners, retirement diners,
 as well as gifts and by word of mouth

Your Challenges and Objectives...
 QC-Quality, consistency, predictability, timeliness
 ID poor quality, bad bottles of wine, defective dried corks, bottles improperly stored
 QC-Cull these out of the supply chains
 Upon receipt from Chateaux, brokers or wholesalers before they're sold or before the customer sees it.
 Identify how, where, when, time, date, the bottle (or oak cask) went bad.
 Implement Corrective Actions
 Identify how, when, date, time, how the bottle (or oak cask) went bad.
 Implement Corrective Actions
 QC Reduce the number of bottles that go bad.
 QC Guarantee Protecting Wines, Spirits Branding, Prices
 JIT-Green Supply Chains Audit Trail

Your Challenges and Objectives...
 The Concerted Implementation, cross-training of CHAUTEAU Staff within These IoT Methods,
Procedures, Processes, within Big Data, Statistics, Demographics, Zip-Code Analysis, Household
Collapses provide Bio-Feedback, Data Recording, Date Retention, Data Analysis, from Spring–Fall
180 Day Growth to Harvest Horticulture Cycles
 Thus protecting, guaranteeing
 The Centuries Old Historical Appellation Control Registered Branded Name of the Chateau,
 Identify date, time, where, when the bottle (or oak cask) went bad.
 Identify how the bottle (or oak cask) went bad.
 Reduce the number of bottles that go bad.
 QC-Improve the quality of your wine.
 Improve your profitability
 Maintain, expand your hard earned centuries old reputation for growing, harvesting, blending,
managing, delivering of consistent superior quality Wines, Spirits

Some Context and Details
 Wine vineyards require ~7+ years of growth for the required maturation of their vines to commence
production of superior quality, harvests...,
 With high natural sugar content to transform into the right alcohol content, yielding more income per ton.
 All vineyards are 100% dependent upon variable, external factors.
 Human management husbandry.
 Constant, consistent Spring-Fall, East-West sunshine at the right angles throughout a large part of the
day.
 The right amount of rain waters, evening mist, fog, moisture (enables grapes to grow their internal pulp,
sugars generation which is the key to the creation of all wines).
 A combination of rich quality soils, with traces of limestone out-cropping's, limestone pebbles mixed within
the alluvial soils, of-setting the natural pH levels, provide the required nutrients for the development of hi-
quality, superior, grand crux wines.
 The microscopic particles of diluted limestone, calcium are mission critical chemical ingredient to off-set
neutralizing inherent pH levels, tannic acids of the grapes exterior skin.
 As they are absorbed from the earth via the vines subterranean root systems, which extend 6.0’-12.0’ into
the soil.

Each Bordeaux grape varietal adds a different character to the wine.
TANNIN
• Those characteristics are shaped by the main components provided by the fruit, tannin, acidity and
alcohol.
• It is the balance of those three elements that produce a great wine.
• Grapes are incredibly complex fruits offering a myriad of flavors, aromas and character which offer
Bordeaux wine its personality, beginning with the ability to age, evolve and improve in the bottle.
Much of that starts with tannin.
• Tannins found in wine come from the seeds, stems and skins from the Bordeaux wine grapes, as well as
from aging in oak barrels.
• Tannins give a wine structure.
• They act as a preservative.
• When ripe, they shape and define a wine and its textures, along helping to provide enjoyable tactile
sensations on the palate.

• When unripe, they offer an experience similar to sucking on a lemon.
• They can dry your mouth and, or offer a rustic feeling to the wine.
• Tannins are more important to red wines than white.
• The level of the tannins versus the fruit, as well as the ripeness and style of the tannins help shape a
wines personality.
Acidity is a key component in a wine.
• Acidity allows the wine to feel fresh and uplifting instead of flabby.
• Flabby wines do not feel good. They can be too sweet, with sensations similar to syrup.
• Too much acidity is not healthy for a wine either.
• The wine will taste and feel too bright and sharp. Of course much of this is in the eye of the beholder, as
some wines offer higher acidic profiles than others.
• Wines grown in warmer climates are naturally lower in acidity than fruit planted in cooler climates.

Acidity is a key component in a wine.
• Acidity allows the wine to feel fresh and uplifting instead of flabby. Flabby wines do not feel good.
• They can be too sweet, with sensations similar to syrup.
• Too much acidity is not healthy for a wine either.
• The wine will taste and feel too bright and sharp.
• Of course much of this is in the eye of the beholder, as some wines offer higher acidic profiles than
others.
• Wines grown in warmer climates are naturally lower in acidity than fruit planted in cooler climates
• Read more at:http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/guide-to-
bordeaux-wine-grape-varieties-for-red-and-white-wine/

Alcohol is the final part of the component trio.
• Alcohol is the product of fermentation.
• This natural process takes place when the sugars found in the fruit are converted to alcohol.
• The level of sugar found in the berries is the main factor in determining the level of alcohol a particular
wine will have.
• Grapes grown in warmer weather will naturally produce wines higher in alcohol.
• Some grape varieties will also ripen with higher sugar levels.
• For example, Merlot will always ripen with higher sugar levels than Cabernet Sauvignon.
Read more at:http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/guide-to-
bordeaux-wine-grape-varieties-for-red-and-white-wine/

Aspects of the Business
 All aspects of industry operations for wine, beer, spirits
 Planting, monitoring growth, monitoring water drip lines, pH levels of soil
 Forecasting most efficient harvesting times
 Harvesting, QC, chemical testing for composition, +/- sugar levels, +/- tannic levels, +/- acidity, +/- pH
levels of wine
 Blending, tasting, brewing, distillery blending, aging in high quality French oak casks,
 Master blenders human smell, taste testing,
 Insuring, Complementing Chateau Product Branding
 Bottling, storage, distribution, global shipments to...
 Brokers, wholesalers to...
 Upscale, high-end country clubs, bars, restaurants, individuals
 JIT-Green Supply Chain Cost accounting
 Asset Management
 Cost Accounting

How Do You Do This...?
 Micro-Sensors provide...
 Near real-time data capture, monitoring, analysis and feedback to your horticultural vineyard, business
operations
 Near real-time decision making or adjusting operations to achieve your optimum blending, aging,
objectives
 Still need skilled, expert, knowledgeable, experienced human beings, sight, small, taste but...
 Technology can aid, augment humans and even do some things better, faster, more efficiently and more
consistently...
 Real Time Documentation, audit trail of entire vineyard grapes life cycles, growth, harvesting, pressing,
measure pH, Tannic Acid, natural sugar levels, blending, storage in French Oak Casks, olfactory, taste
testing, Decanting, Bottling, warehousing, JIT-Green Supply Chain Logistics, shipping to distributors,
country clubs, upscale restaurants, individuals

Guide for Improving Your Operations
 Monitoring cm of rainfall, pH levels of soils
 Bio-Feed Back into aqua-drip system, increase efficiencies, reduces costs
 Forecasting the most efficient time to harvest – best time to pick grapes based on the average of their
total number of daily temperatures, sugar content
 Measuring chemical composition, sugar content of grapes, +/- pH level of wine, +/- acidity, +/- tannin
levels, oak, +/- polyphenolic content and fruit character
 Blending, tasting, brewing, distilling, aging within high quality French oak casks
 Micro-Sensor in oak casks designed to measure, monitor chemical composition, sugar content of
grapes, alcohol level, off-setting of +/- pH level of wine,+/- acidity, +/- tannin levels, oak, +/-
polyphenolic content and fruit character
 Solid State Micro-Sensors imbedded inside each bottle
 Are designed to measure, monitor , record the quality & integrity of the wine
 From its decanting, bottling in the Chateau, to the transportation, to the warehouse, to the distributor, to
the importer, to the buyer and ultimately to the customer.

This Is Feasible Today
 We can do this for any kind of spirits, liqueur, wine, beer, etc.
 Using solid state micro-sensors...,
 Which are everywhere.
 Technology has advanced.
 Much research and engineering is being done.
 Part of the age of Big Data and the Internet of Things (IoT).
 Is this just a fad?
 What does it take to really leverage this “technology”?

Leveraging Sensor Technology
 Your wine expert has a cold and can't smell. What happens?
 The sensor is more consistent, more reliable, more predictable, via exact record keeping documentation
24 x 7, per cask of wine, spirits, bottle of wine, spirits
 Volume and numbers – many sensors are cheap, pervasive, responsive, automated.
 Humans with such advanced skills are rare and expensive;
 Few humans can do this work properly
 What has been a Subjective Human Olfactory procedural skill set
 Wexford’s SW Apps provide a Scientific, Objective process,
 Supporting the centuries old and proven Human Olfactory skill sets

An Example Scenario
 Your sommelier suggests a wine to his dinner party.
 The sommelier knows the bottle is excellent, because of the WI-FI sensor, historical data
feedback ,he reviewed via the Wexford Apps on his android, tablet as he selected the appropriate
bottles of wine, complementing the meals various courses, prior to bringing the wines out to the
table, customer
 Your customers are very happy, with the reality of the sommeliers suggestions
 The restaurant is happy - not embarrassed!
 The “Maître d' ” receives information about all food ordered, on his tablet, cross-referencing,
associates it with most appropriate wine and spirits consumed.
 The restaurant builds a customer profile for future visits (details to be discussed).
 Customers feel well-respected, well-treated and knowledgeable
 Customers are flattered by the experience and the “personal touch”

What Is Your Risk...?
 If you serve a bad bottle of...
VINEYARD PRICE PER BOTTLE
Screaming Eagle Winery $500,000 US
Chateau Cheval Blanc $304,375 US
Hiedsieck $275,000 US
Chateau Lafite $232,692 US
Chateux Margaux $225,000 US
Chateau Mouton Rothschild $225,000 US
Penfolds $168,000 US
Chateau Lafite Rothschild $160,000 US
Romanee-Conti $123,900 US
Chateau d'Yquem $119,000 US

What Is Your Gain...?
 Consistency, Continuity
 If you serve a wonderful bottle every time...
 Greater quality control (QC), consistency, predictability
 Repeat satisfied, knowledgeable customers
 Increased reorders of quality wines per sitting
 Improved reputation
 Beating your competition
 Reduction of losses
 Greater efficiency, economies of scale in reordering best selling cases of wines
 Greater profits...

The Potential In Your Industry...
** Million Haut Liters (MHL)
COUNTRY YEARLY CONSUMPTION **
France 43,633,000
Italy 41,580,000
Spain 33,393,000
USA 18,740,000
Argentina 15,473,000
China 13,000,000
Australia 11,090,000
Chile 10,463,000
South Africa 9,665,000
Germany 9,661,000
TOTAL HL 187,864,600

The Potential In Your Industry (cont.)...
** Liters per person per annum
COUNTRY YEARLY CONSUMPTION **
France 55
Italy 55
Portugal 50
Switzerland 55
Denmark 38
Germany 38
Argentina 38
Netherlands 31
Australia 29
UK 29
TOTAL LITERS 408

How Do You Go From Vision, Concept, Idea...

To Realization...?!

What Does It Take...?!
 More than just Micro Wave Technology & Active, Passive Sensors...
 A complete well thought out WBS-Work Breakdown Structure, Product Lifecycle, planned “end-to-end”
system.
 Each application is unique despite conceptual similarities.
 The ability to see holistically the totality of the whole business, industry, pragmatic considerations,
practical constraints, realistic goals and roadmaps to incremental progress.

Who Will Do This Work...?!
 Who will build a solution leveraging the right combination of technology?
 Not the sensor designer
 Not the electrical engineer
 Not the programmer
 Not the chip manufacturer

Who Will Do This Work (cont.)...?!
 Seasoned strategic visionaries who understand the business, industry, applications, finance, inherent
risks
 Strategists who can create viable, flexible business models.
 Enterprise architects who understand the integration and interdependencies of agri-business, viniculture
product lifecycles, chemistry, technology, economics, international finance, business, strategies, JIT-
Green Supply Chain Logistics, Inventory Control, Asset Management
 System architects who can create flexible solutions from an enterprise architect's vision.
 Individuals who can successfully put the pieces together, in an efficient, profit enhancing format

The Wine Industry

Benefits of Sensors and IoT
 Real Time IoT Documentation Benefits within each area of operations,
processing, QC across the entire industry product life-cycle
 Integration across all aspects of the industry operations
 Greater insight into the full range of industry operations

Wexford Systems Capabilities...
 Advisory
 Consulting
 Conceptualization
 Problem Solving
 QC
 Creation of business vision, management thereof
 Production of viable business models
 Creation of development plans
 Cost reductions
 Profitability
 Management of ventures
 Overseeing operations

PRICING COMPONENTS FOR A BOTTLE OF FINE WINE 2016
COMPONENTS PRICE
• 1 TOP QUALITY CORK
• 1 LEAD CAPSULE
• 1 LABEL
• 1 BOTTLE
• TOTAL $5.25
• PROPOSED SOLID STATE MICRO-SENSOR COST $0.50-$2.00
• TOTAL COST OF COMPONENTS $5.75-$7.25

PRICING COMPONENTS FOR A BOTTLE OF FINE WINE
WHOLESALE COMPONENT PRICES
Sources OAK CASKS
• French oak, depending on the exchange rate, costs about $1,200 per barrel
• American oak, $400 per barrel
• Hungarian intermediate oak, about $750 per barrel. (updated with inflation accounted for 2015)
• Prices for Solid State Sensors for real time monitoring of barrels of Wine, Spirits, Beer Barrels
TBD
HARVESTED GRAPES PER TON
• Napa Valley average price per ton (2014): $4,065 or $6.71 per bottle
• Sonoma Valley average price per ton (2014): $2,314 per ton or $3.82 per bottle
• California average price per ton (2014): $734 per ton or $1.21 per bottle
• Costs of bottle information from Snooth
Final Taxes per bottle range from $0.04 –$0.71 (state dependent, see this article)

THANK YOU...!
Merci mille fois....
Thank you very much....

SOLID STATE LITHIUM BATTERY, SOLAR POWERED SENSORS
24 HOURS ACTIVE, PASSIVE SENSORS
• SOLAR SENSORS
• HEAT SENSORS
• INFRA RED SENSORS
• TEMPERATURE SENSORS
• HUMIDITY SENSORS
• MOISTURE SENSORS
• RAINFALL SENSORS
• LIQUID LEVEL SENSORS
• PRESSURE SENSORS
• ULTRA SONIC SENSORS

24 HOURS TEMPERATURE SENSORS
• CO-2 SENSORS
• HARMONICS SENSORS
• VIBRATION SENSORS
• Ph LEVEL SENSORS
• SALINE SENSORS
• SUGAR SENSORS
• ALCOHOL SENSORS
• TANNIC ACID SENSORS
• ATMOSPHERIC PRESSURE SENSORS

24 HOURS ACTIVE, PASSIVE SENSORS
• MOTION DETECTION SENSORS
• PHOTO ELECTRIC SENSORS
• SPEED SENSORS
• RADAR SENSORS
• THERMOCOUPLE SENSORS
• SMOKE DETECTOR SENSORS
• PROXIMITY SENSORS
• RADAR SENSORS
• SONAR SENSORS

Wexford Systems Is...
 Jay LaTournerie - Economics, Finance, Business
Development, PMO, Consulting , Corporate
Strategies
 Vartan Piroumian - Software Systems Architecture,
Enterprise Architecture, Consulting, Strategy (business and
technology consulting)

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