Flash release

Flash release (FR) is a technique used in wine pressing.[1] The technique allows for a better extraction of phenolic compounds[2] and wine polysaccharides.[3]

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.[4]

References
  1. Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progrès Agricole et Viticole, 2002 (French)
  2. 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
  3. 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
  4. 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.
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