In seasons when fruit ripeness is compromised or fruit colour is sub-optimal, Flash Détente extraction enhances wine colour, removes green, unripe flavour characters, improves wine structure and texture and accelerates production time.

An evolution of thermovinification for red wines, in flash détente, de-stemmed grapes are heated to 80-85 ᵒC then immediately pumped into a vacuum chamber where flash vaporisation of water inside the vacuoles of the grapes skins, causes them to explode, releasing all the pigments contained within, while avoiding the jammy characteristics of thermovinified wines.

The complete release of colour precursors replaces traditional maceration. Flashed wines have on average, 30% more colour and improved structure. Further, the flash vapor carries away undesirable grape volatiles, including vegetal methoxy-pyrazine. The minimised skin contact resulting from Flash Détente helps to eliminate laccase from botrytis and other unwanted characteristics. And more, experience shows a lift of around two Brix after flash-détente.

Flash-Detente achieves…

• The complete release of colour precursors, thus replacing traditional maceration. Flashed wines have on average, 30% more colour and improved structure.
• The vapor which flashes from the grapes carries away undesirable grape volatiles, including vegetal methoxy-pyrazine.
• An increase of approximately 2° Brix in sugar content post Flash Détente.
• Extraction of colour and phenolics while minimizing skin contact, eliminating smoke taint, laccase from botrytis or other unwanted characteristics from deposited environmental factors.
• Sterile must, ready to be inoculated.
• Must that can be pressed and fermented off skins as with white wine, to conserve tank space.
• Rapid fermentation with no maceration time required.