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Pellenc - Flash Detente Technology
This innovative process of thermovinification of red and white grapes enables a significant improvement in the quality of the wines and adaptation of the type of final product according to consumer demand. The “Flash Detente” thermovinification process works by quickly heat-treating the grapes at a high temperature, then immediately cooling them by pressure reduction.
- Rounder, fuller, fruitier wines.
- Stable colour and aromas
- Denatures harmful enzymes (laccase, polyphenol oxidase, etc.)
- The wines obtained are less sensitive to deterioration from oxidation
- The full potential of the grapes is revealed
Compared to traditional techniques, the Flash Detente process significantly increases the quantity of extracted dyes, the polyphenols and the polysaccharides. The wines produced have more colour and are fruitier and rounder, with no reduction in the tannin structure.
Heating the harvest: two tools available
- Dynamic coaxial heat exchanger
- Gulfstream
The harvest is heated to a temperature of 85°C.
The heat-treated harvest is continuously fed into the flash-vacuum chamber. That chamber is subjected to a high vacuum which almost instantly cools the harvest. The steam this generates is condensed. Condensates and drained juices are reintroduced into the pump.
Easy to operate thanks to a straightforward automated system
The process is entirely controlled by a programmable logic controller (PLC) which regulates the temperature when the grapes leave the heating chamber depending on the type of vinification chosen (hot pre-fermentation maceration: 70°C, Flash Detente thermovinification: 85°C).
A simple and intuitive touchscreen enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.
