When we look at the fruit taken from BioVam treated plants, and compare it to fruit taken from untreated plants, we see several significant differences. With BioVam treated plants the fruit:
Contains thicker skins. Has much more flavor. Is more uniformly sized in the fruiting body. Is larger as individual grapes and collectively in the fruiting body. Have a greater percentage of seeds in the fruiting bodies.
Here's what we found in our sample of clusters taken from separated and random locations in the grape rows of treated and untreated Chardonnay plants, on 8-11-1999:
These are seed counts and percentages of the number of grapes with 4,3,2,1 seeds per grape:
450 grape berries taken from four clusters of average size on different plants.
|Seeds per grape||How many||Percentage of total|
490 grape berries taken from four clusters of average size on different plants.
Seeds per grape
|How many||Percentage of total|
As you can see, there appears to be a trend towards a higher count of seeds per grape berry in the grapes taken from the treated plants.
Click on pictures to enlarge.
This picture taken on 6-9-99 shows Chardonnay fruiting bodies with the BioVam treated on the right and the untreated on the left. The fruit from the treated plant is larger and has a thicker stem. These mature grape plants were treated with three teaspoons of BioVam Mycorrhiza at bud break.
The above pictures taken 6-9-99, are cross sections taken from the above fruiting body stems. The picture on the top is from the BioVam treated plant. There is already a significant difference at this early stage of growth in the phloem sieve tubes, the cambium, and xylem vessel count and size and the xylem tissue size. This is a result of having BioVam applied at bud break on these 15-year-old mature plants.
The above Chardonnay grape fruiting bodies were collected 7-17-99. The three on the left are from untreated 15-year-old Chardonnay grape plants. The three on the right are from BioVam treated 15-year- old Chardonnay grape plants. The treated plants had larger fruiting bodies and the grapes were larger. There was a considerable difference in flavor already developed in the BioVam treated grapes over the untreated plants.
The above two pictures were taken on 7-17-99 and are from untreated (on bottom) and treated (on top) Chardonnay grapes shown just above these two pictures. The thicker skin in the right picture is the primary reason for the much higher levels of flavor found in grapes collected from the BioVam treated plants. These pictures were taken while the microscope was set at 200X. During taste testing, the thicker layers of skin on the BioVam treated grapes were quite noticeable. The flavor from just one green grape taken from the BioVam treated plant remained in one's mouth for several minutes.
The Chardonnay grapes above, collected 8-11-99, show the untreated on the left and the BioVam treated on the right. The treated cluster is more uniform and has consistently larger grapes present. On the average the treated clusters were an inch longer than the untreated clusters.
The pictures above are cross sections taken from Chardonnay grapes collected 8-11-99. Untreated grape is on the top and BioVam treated grape is on the bottom. The epidermis is clearly quite a few times thicker on the treated grape. The layer underneath is also much better defined. The flavor from the treated grape is easily 5-6 times greater in the treated grape and lasts for several minutes from just one grape.
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