italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Vine Pathology
  • » 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
    Mercaptans: nature, origin and evolution of these reduction compounds
    Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
    Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
    Published on:09/26/2023
    Procedure of vinification for a "low sulfite" white without MLF
    Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
    Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
    Published on:09/19/2023
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Advanced process control for modern oenology
    Giuseppe Floridia, PARSEC | Lisa Granchi, University of Florence | Andrea Uliva, PARSEC
    Recordings of the module run in collaboration with Parsec held during Enoforum Italia 2023 from May 16-18, 2023
    Published on:07/26/2023
    Diversity and the sensorial identity of white wines
    DWines - Knowing and enhancing identities of Italian white wines
    Recordings of the DWines project presentation: development goals and conclusions. Held during Enoforum Italia 2023 from May 16-18, 2023.
    Published on:07/20/2023
    Improving the impact of winemaking practices: the synergy between products and technologies
    Gianmaria Zanella, Enologica Vason | Piergiorgio Comuzzo, University of Udine | Federico Giotto, Giotto Consulting
    Recordings of the module run in collaboration with Enologica Vason held during Enoforum Italia 2023 from May 16-18, 2023
    Published on:07/20/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,84375