Transcript Flash Détente: Implications for Luxury Winemaking

Flash Détente: Implications
for Luxury Winemaking
Rick Jones
Barry Gnekow
Consulting Winemakers
Napa Wine Technical Group
23 February 2011
How Flash came to California…
Finally
INRA
Initial CA Pilot Trial (1999)
IMECA
J.L. Escudier/Peche Rouge
Pera
Bonny Doon, CSUF, Berringer, et. al
Della Toffola
Dead End
10 Year Hiatus
Oenodev
Rick Jones
Franck Noguiez
Steve Peck
J. Lohr
Constellation
Wine Network Australia
M. Parrish
STS Centrifuge
Ashley Whittingtion
Other Large CA Winery
Material Pera
Barry Gnekow
Della Toffola USA
Hahn Estates
The Vintners Group
Monterey Wine Co
Eric Lauman
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 Removal
IBMP
Cultivar
Merlot
Grape Flash Water Flash Juice Wine
(ng/kg)
(ppb)
(ppb)
(ppb)
7.0
77.1
<1.0
<1.0 liquid
2.3 on-skins
7.8 control
19.2
112.4
<1.0
----
18.4
100.1
<1.0
----
(Central Coast)
Cabernet
(Central Coast)
Cabernet
(Lodi)