Thermal Plant Treatment Introduced to Viticulture
With Promising Results
By Laurie Greene, Associate Editor
Treatment (TPT), a unique patented technology, uses heated
air to help reduce pesticide needs and has also shown surprising benefits with higher
fruit set, when applied at blossom; thicker skin development on fruit; reduced
fungal development by drying crops after rain storms; and improved yields.
Since the inception of the technology in 2001,
the basic treatment protocol onto crops has consisted of a tractor-pulled
machine moving at 3-4 MPH (5-6KPH), applying 100ºC (215F) heated air, at a wind
velocity of 85-100 (135-160 MPH).
built exclusively for AgroThermal Systems by American Grape Harvesters of
Fresno, California, is engineered to configure the treatment properly onto each
Wine, developed from thermally treated wine
grapes from the Napa Valley, Sonoma and Central Oregon is being compared with
non treated wine grapes from the same vineyards.
|Master of Wine, Philip Goodband|
Agrothermal CEO Marty Fischer said TPT’s Master
of Wine, Philip Goodband uses his expert tasting ability and knowledge of Enology
to differentiate and accurately explain the differences between the test and
control wines on a blind basis. “Having a world leading Master of Wine as part
of our team” said Fischer, “adds expert validation to the differences we are seeing TPT create
in wine quality.” Testing will continue, adding in blueberries, cane berries, pears and cherries.
Lazo TPC Global, Inc., doing business as
AgroThermal Systems, is a California corporation that holds patents for Thermal
Pest Control and has patents pending on other aspects of Thermal technology
under the umbrella of Thermal Plant Treatment.
Labels: California Ag, CEO Marty Fischer, Introduced to Viticulture Industry, Master of Wine Philip Goodband, New Technology for California Viticulture Industry, Thermal Plant Treatment, TPT and heated air