• » Video
  • » Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes

Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes

Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute

Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes

These recordings will give you an insight into how Flash Detente can be applied to different grape varieties to help remove smoke taint, improve color profiles and consumer’s sensory perception such as an increase in mouthfeel, astringency and tannins.

First off, Rick Jones of Della Toffola USA, gives a brief introduction into the system itself and how the unit works. He describes the challenges the mid-western viticulture faces and how the use of the system can contribute to quality enhancement.

Then follows Andreea Botezatu of Texas A&M University – Brock University. Her collegues and her used Flash detente technology in this study in order to investigate its effects on Black Spanish (Lenoir) wine quality. In Texas, Black Spanish (Lenoir) is primarily grown in the Hill Country, South East, and along the Gulf of Mexico. The plant is unique in that it carries a natural resistance to Phylloxera and Pierce’s Disease (PD). Traditionally, Black Spanish wines have a "funky" aroma profile and  have low tannins, which in turn can lead to color instability. The wines produced using Flash-detente technology  had vastly improved color profiles  and the sensory consumer panel indicated that there was a decrease in Black Spanish funk and an increase in mouthfeel, astringency, and tannins in Flash treatments.

Then, Erin Norton of Midwest Grape and Wine Industry Institute – Iowa State University carries on with the presentation on the use of Flash Détente on Marquette that can increase tannin. In order to aid in tannin extraction and protein degradation, Marquette grapes were treated using a flash détente system.  Fermentations of untreated and treated must were performed and analyzed for protein, tannin and aroma compounds.  Protein concentration was decreased by 50% and tannin concentration was increased 6-fold.  Aroma compounds were characterized by more green aromas in the untreated wines and more fruity/caramel aromas in the treated wines.

Finally, Rick Jones again intervenes by introducing the application of flash detente on smoke tainted grapes reporting what has been done in the past harvests, results, projections and conclusions.

The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 5th, 2021) within the session hosted by Presenting Sponsor, Della Toffola

Published on 09/06/2021
    • Flash Detente
    • Rick Jones, Della Toffola USA
    • Using Flash Detente to Improve Black Spanish/Lenoir Wine Quality in Texas
    • Andreea Botezatu, Texas A&M University – Brock University
    • The use of Flash Détente on Marquette can increase tannin
    • Erin Norton, Midwest Grape and Wine Industry Institute – Iowa State University
    • Application of flash detente on smoke tainted grapes
    • Rick Jones, Della Toffola USA
Related sheets
    Viticulture and enology updating and training on-demand: subscribe now!
    Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:09/06/2016
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,5625