Vitazyme on Grapes – 2005-San Miguel, California
On February 8, 2005, an informal testing panel evaluated the wine from the four barrels of wine. All parties judged the wine from the stainless steel barrels as the least favorite of the the four, but there was strong agreement that the wine produced from the Vitazyme treated wine was superior to the control wine, whether from oak barrels or stainless steel barrels.
On January 6, 2006, a tasting panel of seven professionals sampled the two batches of wine — from the con- trol and Vitazyme treatments — and determined that there was very little difference between the two. The Vitazyme raised wine was actually a bit more mellow, mature, and palatable, more ready to market than the control wine, which tended towards a bit more acidity. This means that (1) the Vitazyme treated grapes, which produced 46% more grapes than the control grapes, in no way produced an inferior wine to the lower yielding treatment; on the contrary, this higher yielding wine was superior, if anything, to the lower yielding control ... and, (2) the Vitazyme wine matured faster than the control wine, making it ready to market faster and enabling the wine producer to turn over his stock faster. Considering both points, the higher yield of grapes per acre and the more rapid turnaround of the wine stocks, the users of Vitazyme in their vineyards will reap consider- ably more income per acre than those who do not use it.