1. Flash Détente: Implications for Luxury Winemaking Rick Jones Barry Gnekow Consulting Winemakers Napa Wine Technical Group 23 February 2011

2. How Flash came to California… Finally

3. INRA J.L. Escudier/Peche Rouge IMECA Initial CA Pilot Trial (1999) Bonny Doon, CSUF, Berringer, et. al PeraDella Toffola Dead End 10 Year Hiatus Oenodev Franck Noguiez Rick Jones Constellation Other Large CA Winery Steve Peck J. Lohr STS Centrifuge Ashley Whittingtion Wine Network Australia M. Parrish Monterey Wine Co Eric Lauman Material Pera Barry Gnekow Hahn Estates Della Toffola USA The Vintners Group

4. Flash Détente or ThermoFlash Definition: Rapid heating of grapes (2-5 minutes) to very high temperature (190 o F), followed by instantaneous cooling via vacuum chamber, causing immediate extraction of color, tannin and colloids in skins due to vacuole rupture.

9. 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)

10. Pyrazine Removal IBMP CultivarGrape (ng/kg) Flash Water (ppb) Flash Juice (ppb) Wine (ppb) Merlot (Central Coast) 7.077.1<1.0 <1.0 liquid 2.3 on-skins 7.8 control Cabernet (Central Coast) 19.2112.4<1.0---- Cabernet (Lodi) 18.4100.1<1.0----