One of the most frustrating things about exporting wine, among many, is the loss of control once your wine is in the hands of the shipping company. I remember my dad getting a call from a wholesaler in Sweden after his wine turned up. The wholesaler was furious at the state of the wine, and refused to make payment until an explanation was given as to why the wine he recieved was of much lesser quality than the samples he tasted weeks prior.
After plenty more phone calls it was discoverd that the container full of wine was left to sit on a Hong Kong dock in blistering heat for more than five days while suspect paper work was amended for the local authorities. It turned out that the shipping company has mad the error, with the heartbreaking consequence that the entire container (including other producers wine), was rejected by the wholesaler.
This scenario unfortunately plays it self out many times a year, and millions of dollars worth of wine (and other commodities) are rendered worthless. While by no means new technology, Paksense has begun to supply the wine industry with labels that can monitor temperature and time, so both producers and customers can determine if their wine has been “cooked” along the distribution chain. Not only does it provide more control for the producer, it allows customers to make an educated decision on wether the wine they are drinking has been affected by temperature extremes or is just plain poor.
Facebook
RSS
Twitter
Subscribe by Email