Heat Treatment Offers Wine Growers Better Production
Thermal Plant Treatment (TPT) is a multi-purpose sustainable technology that will assure fruit set, improve wine quality and provide pest control. This new technology was put to the test in 2012 and 2013 and proved to have distinct advantages over conventional growing methods. 2012 season results from Oregon Pinot Noir and Napa Sauvignon Blanc trials showed substantial fruit set increases. 2013 field trials were expanded to 11 blocks in CA and winery company tests in Oregon and Washington. 2013 Fruit set results measured on the 11 California trial blocks 3-6 weeks after bloom have been consistent and dramatic with TPT treated blocks averaging 24% more berries per bunch than control blocks. Wines were made from 12 test and 12 matching control blocks by Fresno State and then blind tasted and compared by a panel of tasters headed by Master of Wine, Philp Goodband. It was concluded by the panel that TPT enhances wine quality.
Experts Judge 2012 TPT Wine To Be Better
Adelsheim Vineyard in Newberg, Oregon took the lead in testing the effect of TPT on its Pinot Noir during the 2012 crop year. The wine that was produced from the test and control blocks has now been tasted by University and industry experts and the differences have been clear and significant. Master of Wine, Philip Goodband tasted both the test and control wines and was intrigued by the differences and the potential of the technology to improve wine quality. “I was very impressed by the TPT treated 2012 Adelsheim wine. Both the TPT Treated and Control wines were good, but the treated sample showed improvements in several criteria. The TPT treated Pinot was youthful, bright, well defined with a lifted nose and a lively zing and greater length to the palate. The cherry fruit showed very well indeed and I particularly liked the increased definition and palate length.”
He has now joined the ATS development team to help evaluate future TPT wines.