Flash release (FR) is a technique used in
wine pressing. The technique allows for a better extraction of
phenolic compounds and
wine polysaccharides.
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
A vacuum (: vacuums or vacua) is space devoid of matter. The word is derived from the Latin adjective (neuter ) meaning "vacant" or "void". An approximation to such vacuum is a region with a gaseous pressure much less than atmospheric pressur ...
.
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.]
References
Winemaking
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