A new study, published by in the Ciéncia E Técncia Vitivinîcola, a Brazilian viticulture Scientific Journal, finds that Thermaculture has a positive affect on Cabernet Sauvignon sensory characteristics. Access the full publication here.
From the study:
Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of Thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in ‘Cabernet Sauvignon’ wines.
This is the second third-party study showing how Thermaculture improves wine quality. The first study, conducted by North Dakota State University, can be found here.