pgentile
Still learning
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- Apr 7, 2015
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I know in my short wine making career that I should be honing the basics, but can't help reading and researching preparing for next harvest, and with my latest chromatography screw up I shouldn't be looking to more complicated things, but that's no the way I operate.
I've been reading about Thermo-vinification and Flash Détente. Has anyone here tried either of these?
My thought is(very rough thought), in the spring, to take one lug of grapes,crush & destem, heat the grapes to 180f and then transfer to carboy or sealed bucket(in ice bath) and possibly use the AIO to create vacuum, and pull off the steam, then ferment as normal after cool down.
The Flash Detente method is supposed to increase color and tannin's while getting rid of pyrazine, vegetal and other undesirables.
I'll be curious to compare results to traditional methods. While of course I think it's highly impractical for the home winemaker to pull this off in with large quantities, it seems that many wineries us this method for a portion of their grapes and then use it for blending with traditionally fermented grapes/wines. So doing a small portion for blending might be doable.
"In Europe during the early years of flash technology, it was mainly used for lower quality grapes or difficult vintages that had problems needing fixed. Now the use of this technology is expanding its application to all quality levels of the wine industry."
http://winewitandwisdomswe.com/2015/03/20/flash-detente-making-red-wine-redder/
http://winesecrets.com/flash-detente
http://www.vintagepoint.com/assets/... Sheet/Flash Détente Sell Sheet 4-15-2014.pdf
I've been reading about Thermo-vinification and Flash Détente. Has anyone here tried either of these?
My thought is(very rough thought), in the spring, to take one lug of grapes,crush & destem, heat the grapes to 180f and then transfer to carboy or sealed bucket(in ice bath) and possibly use the AIO to create vacuum, and pull off the steam, then ferment as normal after cool down.
The Flash Detente method is supposed to increase color and tannin's while getting rid of pyrazine, vegetal and other undesirables.
I'll be curious to compare results to traditional methods. While of course I think it's highly impractical for the home winemaker to pull this off in with large quantities, it seems that many wineries us this method for a portion of their grapes and then use it for blending with traditionally fermented grapes/wines. So doing a small portion for blending might be doable.
"In Europe during the early years of flash technology, it was mainly used for lower quality grapes or difficult vintages that had problems needing fixed. Now the use of this technology is expanding its application to all quality levels of the wine industry."
http://winewitandwisdomswe.com/2015/03/20/flash-detente-making-red-wine-redder/
http://winesecrets.com/flash-detente
http://www.vintagepoint.com/assets/... Sheet/Flash Détente Sell Sheet 4-15-2014.pdf