FLASH DTENTE

Recommendations for Color Stabilization in Red Wines

Produced by Flash Dtente
Flash Dtente and Thermovinification
In red wine production, one of the most important process steps is the extraction of color
compounds from grape skins. Classic maceration at low temperatures. 75-90F (24-32C),
requires a rather long contact time and a bulky environment.
One way of accelerating color and polyphenol extraction is through thermovinification. In the
thermovinification process, crushed and de-stemmed grapes are pumped to a tubular heat
exchanger where the must is heated for a few minutes at 176-185 (80-85C). This allows
immediate inactivation of all endogenous enzymes (in particular oxydases like tirosinase and
laccase produced by botrytis etc.), and a fast, efficient extraction of anthocyanins and tannins. The
heated product is then piped to a cooling system where the temperature is lowered to 95-104F
(35-40C) in 10-15 minutes.
Flash Dtente is the modern evolution of the traditional thermovinification method. Crushed and
de-stemmed grapes are rapidly heated to 176-185 (80-90C). The heated must is then piped to a
vacuum flash cooling system where the temperature is rapidly lowered to 86-90F (30-32C). This
flash cooling causes an intercellular explosion in grape skins, thus favoring better color extraction
and avoiding the appearance of jammy characteristics which often appeared in classically
thermovinified wines.
Frequently, thermovinified and Flash Dtented grapes are pressed and then fermented without
skins, similar to white juice. In this way, wineries can produce red wines while saving space (less
tanks).
Among the major problems faced in fermenting without skins are
the huge loss of color during fermentation;
the appearance of vegetal/reductive characters.
Loss of color is a consequence of a lack of quantity/quality of extracted tannins. Flash Dtente is
highly effective in color extraction, but extracts only the most soluble tannins (low molecular
weight). Extraction of larger and more complex tannins requires alcohol. This explains why
thermovinified wines fermented without skins often lack structure and balance.

ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com

The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012

The appearance of off flavors can be caused by high solids content during fermentation. The
inactivation of endogenous pectinases after heating to 176-185 (80-90C) makes settling and
centrifugation difficult and the clarification of juice is not always sufficient to ensure clean aromas.
Considering all the advantages and disadvantages of thermovinification and Flash Dtente
processes, here are some recommendations based on our knowledge and practical experience.

Flash Dtente and Thermovinification Management with Enartis Solutions

At the crusher
Add 150 g of Enartis Tan FP (with healthy grapes) or Enartis Tan Rouge (with moldy grapes) per
ton of grapes.
Why?
1) Tannins protect color and aromatic compounds from oxidation prior to Flash Dtente;
2) Tannins help precipitate grape proteins, thus improving color stability. In fact, during Flash
Dtente, grape berries release anthocyanins (red colored compounds), soluble tannins and
proteins. If not removed by exogenous tannins, proteins react with grape tannins causing
them to precipitate. This lack of grape tannins can lead to loss of color and to browning
post-alcoholic fermentation.
After Flash Dtente
Immediately after Flash Dtente, while all chemical reactions are still rapid, add 2-4 mL of Enartis
Zym Color Plus per 100 kg grapes to warm juice.
Why?
Enartis Zym Color Plus is a pectolytic enzyme specially designed for thermovinification. It is active
at temperatures up to 158F (70C) and is effective in improving juice clarification (settling and
centrifugation) and filterability. Heating grapes to 176-185 (80-90C) inhibits all endogenous
enzymes, including endogenous pectinases. If exogenous pectolitic preparations are not added,
later filtrations and clarifications can be difficult. Fast elimination of solids can prevent the
appearance of reductive and vegetal notes.

ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com

The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012

FERMENTATION
Without skin contact
After Flash Dtente, grapes must be quickly pressed and the juice centrifuged*.
Within 4-6 hours from Flash Dtente,
add 40 g/hL of Enartis Tan Fermcolor and 20 g/hL of Prolie Tinto or Prolie R.
Why?
1) Tannin addition to warm juice results in maximum color stabilization and antioxidant
protection.
2) While Flash Dtente maximizes color extraction, with fermentation without skins the
quantity/quality of tannins released during the treatment is not sufficient to stabilize it. It is
critical to add tannins effective for color stability and with good sensory quality. In a wine
poor in endogenous tannins, the sensory impact of exogenous tannins can be dramatic.
3) Polysaccharide addition helps color and aromatic stability, improves mouthfeel and softens
wine.
*Some wineries prefer to float juice after flash and pressing. Floating with 20-25 g/hl of
PULVICLAR produces the best color and process speed. The use of 10-15 g/hL of bentonite in
flotation in conjunction with Pulviclar improves lees compaction.
With skin contact
When fermentation is conducted in a traditional manner with skin contact,
at 1/3 sugar depletion add 20 g/hL of Prolie Tinto
an addition of 5-8 g/hL of Fermcolor should be done soon after pressing, possibly in
conjunction with macro-ox (dosage and time to be evaluated for each specific wine).
Why?
Prolie Tinto helps color and aromatic stability, improves mouthfeel, softens wine and masks
vegetal character.
Fermcolor in combination with macro-oxygenation helps color stability and contributes to building a
soft/sweet structure.

ENARTIS VINQUIRY
7795 Bell Road - Windsor, CA 95492
Tel: 707 838 6312 - Fax: 707 838 1765
www.enartisvinquiry.com

The indications supplied are based on our current knoledge and experience,
but do not relieve the user from adopting the necessary safety precautions.
Revision: July 2012