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 TODAYTHE 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

GLOBAL REACH-THE GLOBAL WINE INDUSTRY TODAYSetting 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.

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GLOBAL REACH-THE GLOBAL WINE INDUSTRY TODAYSetting 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

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GLOBAL REACH-THE GLOBAL WINE INDUSTRY TODAY



• 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

GLOBAL REACH-THE GLOBAL WINE INDUSTRY TODAYAccording to a 2016 Daniel Burris, Burris Research, research article


• 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

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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

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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.


Some Context and Details

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.

http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/taste-wine-enjoy-wine-evaluate-wine-like-professional-tasters/


Some Context and DetailsEach Bordeaux grape varietal adds a different character to the wine.

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/

http://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/taste-wine-enjoy-wine-evaluate-wine-like-professional-tasters/

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 BOTTLEScreaming 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

COMPONENTSPRICE

• 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 PRICESSources 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)

http://winefolly.com/update/do-you-pay-more-wine-taxes-in-your-home-state/


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

• ALCOHOL 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)

Documents

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