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North Dakota State University Study confirms: "Instantaneous heat-shock" increases the red wine flavonoid complex adding human health benefits

Posted on October 30, 2017

Dateline: October 30, 2017-Napa, CA: Agrothermal Systems® announces that a landmark study entitled, “Instantaneous Heat Shock Treatment in Grapes During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine”, has been published in the October edition of the Journal of Medicinally Active Plants a science journal featuring new discoveries about plant health benefits. The study, led by Dr. Kalidas Shetty of North Dakota State University (NDSU), concludes that: “…instantaneous heat shock treatments in Pinot Noir grapes during pre-harvest stages significantly improved total phenolic content, total antioxidant activity, and α–amylase inhibitory activity in red wines derived from heat stressed grapes.”

Much is being discovered about the importance of phenols and antioxidants as aids in reducing the onset of various diseases including coronary disease and type II diabetes. These beneficial effects are now proven to exist at higher levels in red wine produced from grapes that have been regularly exposed to Instantaneous Heat Shock (IHS) during the growth cycle. Phenols and antioxidants are also significant flavonoids of wine and signal activation of the plant's natural self-defense system. The IHS effect and the resulting increase in critical flavonoids has been pioneered by Agrothermal Systems. This has been confirmed by University studies of wine chemistry comparing treated vs control wines, including Merlot, Cabernet Franc and now, Pinot Noir.

The implications for what this means concerning the effect of Thermaculture on overall wine quality are significant. Marty Fischer, CEO of Agrothermal Systems comments, “These finding confirm that heat applied to the plant during the growing cycle does in fact increase the phenol and antioxidant levels through the plant self-defense system. We’ve reported many evaluations of blind tasting results confirming that Thermaculture positively improves the sensory characteristics of the resulting wine. Now we have better insight into how and why this is happening.”

Agrothermal consultant and Master of Wine, Philip Goodband adds, “Previous tastings made independently and with the winemakers and their teams have consistently shown IHS wines had better fruit definition, complexity and, for the reds, a more textured mouth feel which I firmly believe is due to improved levels of antioxidants and balanced tannin structure. This study provides a clearer understanding as to how and why these improvements are occurring.”

Dr. Shetty confirms “The present study provides significant insights about the potential of using instantaneous abiotic heat stress in grape during pre-harvest stages for enhancing phenolic bioactive-linked medicinal properties in derived wines. Further, such improvement has significant relevance in designing dietary strategies with phenolic bioactive enriched foods and beverages to counter diet and oxidative stress-induced NCDs, such as management of early stages type 2 diabetes.”

Fischer concludes, “This study is just the tip of the iceberg. We now confidently know that Thermaculture produces a wine, not only preferred in the glass, but also with enhanced human health benefits. The Thermaculture induced self-defense response has also been observed on other crops making it a potential method for improving the health benefits and flavor profiles of fresh fruits and vegetables, while relying on natural self-defense as a basis for reducing pesticide needs."

Agrothermal Systems is based in Napa, California and is a DBA of Lazo TPC Global, Inc. a California Corporation. Agrothermal Systems has pioneered the use of Thermaculture treatment services as a sustainable, low cost technology to increase yields, reduce pesticide needs and improve crop qualities. The company holds patents on Thermal Pest Control and has patents pending on other aspects of the technology.

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