Flash release

{{short description|Technique in wine pressing}} thumb | right | alt=Thermovinification - Flash Releas | Thermovinification - Flash Release '''Flash release''' ('''FR''') is a technique used in wine pressing.<ref>Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progrès Agricole et Viticole, 2002 (French)</ref> The technique allows for a better extraction of phenolic compounds<ref>Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition. Cécile Morel-Salmi, Jean-Marc Souquet, Magali Bes and Véronique Cheynier, J. Agric. Food Chem., 2006, 54 (12), pages 4270–4276, {{doi|10.1021/jf053153k}}</ref> and wine polysaccharides.<ref>Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition. Thierry Doco, Pascale Williams and Véronique Cheynier, J. Agric. Food Chem., 2007, 55 (16), pages 6643–6649, {{doi|10.1021/jf071427t}}</ref>

The treatment consists of heating the grapes at 95 °C (203 °F) for several minutes with vapour and then submitting them to a strong vacuum.

The technique can be applied to other type of juice extraction.<ref>Application of flash-release, a new extraction procedure (juice, pulp, essential oil); Brat P, 2001, Fruitrop (85), pages 11-13, Journée professionnelle Technofruits 2001, 2001-09-05, Montpellier, France.</ref>

== References == {{reflist}}

Category:Winemaking

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