THE REAL VOYAGE OF DISCOVERY

CONSISTS NOT IN SEEKING NEW LANDSCAPES,

BUT IN HAVING NEW EYES.

Marcel Proust

Wine making is a six thousand year-old industry

We have asked questions that no one has ever asked before and made products that no one has ever made before.

We Complete The Cycle of Sustainability

We find higher and better uses for the remaining 20%

Our Vision at Work: to Close the Sustainability Loop for Fine Wine

Others look at pomace as a commodity to be mined.

A Fine Wine Perspective

Our protocols preserve inherent value

Pomace is pulled directly from the press

Within a few hours it is sorted then stored

Then it’s sent to the drying facility

We extend the fine wine process.

We produce our own line of branded products,

developing novel food ingredients.

Grape Seed and Grape Skin Flours

Varietal specific High in fiber Gluten-free

Adds flavor, texture, and nutrition to any recipe

WholeVine Grapeseed Culinary Oil

Varietal specific Cold-pressed Unrefined

Intense aromas and flavors… heart-healthy nutrition.

Our Approach is Starting to be Noticed

“And right now, one of the most promising commercial uses of pomace is also one of the tastiest: It’s being turned into a gluten-free flour substitute. WholeVine has partnered with a local miller to produce flour, which comes in 16 different varietals based on the different wine grapes…”

November Edition 2013

Our Approach is Starting to be Noticed

June Edition 2013

Our Approach is Starting to be Noticed

November 2013

Our Approach is Starting to be Noticed

Our Approach is Starting to be Noticed

Robert “Buttercup” Nieto Jackson Family Wines, Fulton, CA Grand Prize Professional

Breakfast Raisin Chardonnay Brioche

6th Annual America's Best Raisin Bread Baking Contest

Las Vegas, NV Oct. 5, 2013

Carbohydrate Polymers Cellulose isolation and core–shell

nanostructures of cellulose

nanocrystals from chardonnay grape

skins

Ping Lu, You-Lo Hsieh∗ Fiber and Polymer Science,

University of California, Davis, CA 95616, USA

Finding Answers

David Killilea, PhD Nutrition & Metabolism Center

Children’s Hospital Oakland Research Institute (CHORI)

Great Potential for Human Health

Raw Material Challenge Study

Dry Seeds Log Pathogen Decrease

CH PN

E. coli 2.08 3.93

S. enter. 2.05 4.38

L. mono. 0.39 3.31

CH PN

E. coli 2.05 3.19

S. enter. 3.19 4.35

L. mono. 2.85 3.10

108 (100,000,00 cfu/g) inoculum incubated at room temp

Dry Skins Log Pathogen Decrease

Greater than 99% kill in most samples after 4 Days at storage temperatures

Research Overview

Prevention of Metabolic Syndrome USDA WRRC, Albany, CA

– Hamster model showed significant decreases in VLDL, LDL

– Compared Chardonnay seed flour against HPMC (insoluble fiber) for LDL reduction

– Chardonnay Seed flour performed best…

“Some of the most significant research in the Western Region”

- Dr. Wally Yokoyama

USDA – ARS – WRRC Report to 113th US Congress

Mayo Clinic Trial Clinical trial expected Winter 2013

– Dr. Amir Lerman, Cardiac Research

– Dr. Joseph Murray, Gastroenterology Research

– Dr. Jay Widmer, Cardiac Research Fellow

– Cardiac patients with previous history of metabolic syndrome

– Critical for FDA health claims

Research Overview

USDA/NIFA SBIR Grant Awarded Awarded $95,200 grant to continue to study grape seed health impacts

Supports Mayo Clinic trial

Provides support to current IP/Patent

May lead to new IP in human nutrition

Three research papers to be submitted this winter

Research Overview

Our lab developed a green process for purifying

Malvidin-3-glucoside (M3G).

A low-pH stable, plant-based red food color Worth $25,000 per gram Natural, vegan, and renewable

A Holistic Approach to Value Creation In Grape Growing and Wine Making

Torey Arvik, PhD, Science Director

Sonomaceuticals, LLC and WholeVine Products

Santa Rosa, CA

Thank you

www.WholeVine.com