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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