Winemaking Game Changers Flash Detente Dave Dobson Flash

Winemaking Game Changers Flash Detente Dave Dobson

Flash Détente – Transformative Technology Intensify Color Concentrates Fruit Reduce Vegetal Character Increase sugars 10% Rot Year Savior Uses yet to be discovered

Flash Détente 1 stage distillation • Rapidly heat must to 85 C and pump into vacuum chamber • Rapid cooling, exiting must is 35 C to 30 C • Boil off volatiles and 5% to 10% of water • Rapid boiling ruptures water containing cells & vacuoles • Organic process

Flash Détente Worldwide since ‘ 92 – now ~120 systems In US since 2009 5 in California + 1 in Texas 2 Systems available • Della Toffla • Pera

Flash Détente 2 Systems differ mainly in method of heating must • Della Toffola “Immersion” = heated juice to propel & heat solids • Pera = augers push must through heat exchanger

Smoke Taint 2013 Pinot Noir 9 months post fermentation Flash must fermented on skins

Why Flash? Doomsday salvation Pyrazine reduction Greater color extraction Greater skin tannin extraction Concentrate sugars (up to 10%) Very bright forward fruit Sterilize must/denature enzymes (laccase)

Why Flash Cont’d? Cleansed “air-oir” • mold, smoke, dairy, almonds, freeway Faster ferments Reduced cap management Ferment red as white – efficient use of fermentation capacity/eliminate cap management

Why Flash Cont’d? Barrel ferment reds Extend economic life of vineyard • Under ripe characters of low sugar, low color & veg can be modified • Perhaps several more years despite red blotch, virus, etc • Purposefully “over crop”

Considerations Cost - $300/ton in Valley & $400/ton in North Coast Transport or custom fermentation cost Higher suspended solids • Increased settling, filtration, flotation, centrifugation or enzyme use • f(berry skin health)

Considerations Cont’d Lower yield (up to 10%, although can add water back) Tannin management Unique Character of low veg, “air-oir” free wine

General Observations Pre-ferment juice nutrient levels higher than standard processing • Unknown whether target YAN should be higher (release of all nutrients/no native biomass in post flash must) Flash acid level higher than standard processing Length of time on skins/seeds determines forcefulness of tannin

General Observations, Cont’d Preliminary tasting results indicate adding back some flash water can be beneficial to wine complexity (0%/3%/6% flash water added back). Flash has been used successfully for whites as well as reds. Enhance Pinot color with Flashed Pinot instead of another varietal.

Conclusions Innovative tool to improve subpar fruit. Radical concentration and cleansing of musts. Broad possibilities to manage “air-oir”, pyrazines, tannin and color. Vast majority of flash wine is currently used as a blend component. Although there is now one 100% flash Napa Cab available.

Conclusions cont’d Acceptance and applicability will broaden as winemakers and vineyard owners gain experience. Possibilities to improve organic winemaking. A tool to enhance quality winemaking, not replace it.

• Acknowledgements – Della Toffla – Pera – The Vintners Group – Barry Gnekow