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 ----