Flash release
Technique in wine pressing
From Wikipedia, the free encyclopedia
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]
