Flash Détente: Implications for Luxury
WinemakingRick Jones
Barry GnekowConsulting Winemakers
Napa Wine Technical Group23 February 2011
How Flash came to California…Finally
INRAJ.L. Escudier/Peche Rouge IMECA Initial CA Pilot Trial (1999)
Bonny Doon, CSUF, Berringer, et. al
Pera Della ToffolaDead End
10 Year Hiatus
OenodevFranck Noguiez
Rick Jones
Constellation
Other Large CA Winery
Steve PeckJ. Lohr
STS CentrifugeAshley Whittingtion
Wine Network AustraliaM. Parrish
Monterey Wine CoEric Lauman
Material PeraBarry Gnekow
Hahn EstatesDella Toffola USA
The Vintners Group
Flash Détente or ThermoFlash
Definition: Rapid heating of grapes (2-5 minutes) to very high temperature (190o F),followed by instantaneous cooling via vacuum chamber, causing immediate extraction of color, tannin and colloids in skins due to vacuole rupture.
Quality Properties of Flash• Virtual elimination of Methoxy-
Pyrazines (and other unwanted grape volatiles?) in flash water.
• Greater extraction of color and tannin and (in some cases) more stable color and structure
• Flexibility in wine style (e.g. barrell fermentation of reds)
• Elimination of Lacase activity• Sugar increase (1-4 Brix)if flash water discarded• Higher fruit expression (both varietal and “amylic” fruit)
Pyrazine RemovalIBMP
Cultivar Grape(ng/kg)
Flash Water(ppb)
Flash Juice(ppb)
Wine(ppb)
Merlot(Central Coast)
7.0 77.1 <1.0 <1.0 liquid2.3 on-skins7.8 control
Cabernet(Central Coast)
19.2 112.4 <1.0 ----
Cabernet(Lodi)
18.4 100.1 <1.0 ----