Flash release (FR) is a technique used in wine pressing.Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progrès Agricole et Viticole, 2002 (French) The technique allows for a better extraction of phenolic compoundsEffect 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, and wine polysaccharides.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,
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.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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