Last updated on April 6, 2011
Date: Tuesday, June 21, 2011
Time: 1:00 pm – 5:00 pm
Organized by:
Linda Bisson, University of California, Davis
Flash détente is a heat treatment of must followed by rapid vacuum cooling. This technique is being explored in several winemaking regions on the West Coast. The speakers will provide the French perspective on the use of this technology and discuss this novel tool for the production of wine from the Central Coast and other areas of California. The impact of flash treatments on wine composition and quality will also be presented.
Moderator:
Linda Bisson, University of California, Davis
Program:
| 1:00 pm – 1:15 pm | Welcome and Introduction Linda Bisson (Moderator), University of California, Davis |
| 1:15 pm – 1:45 pm | Introduction to Flash Détente: Not Just for Spoiled Grapes Eric Laumann, Monterey Wine Company, California |
| 1:45 pm – 2:15 pm | Impact of Flash Détente on Wine Composition Veronique Cheynier, Institut National de la Recherche Agronomique, France |
| 2:15 pm – 2:45 pm | Chemical Analysis of Flavor Components following Heat Treatment Seung Kook Park, Kyung Hee University, South Korea |
| 2:45 pm – 3:00 pm | Discussion |
| 3:00 pm – 3:15 pm | Break |
| 3:15 pm – 3:45 pm | Issues in Fermentation Management of Flashed Wines: The Need for Specialized Treatments Jean-Michel Salmon, Institut National de la Recherche Agronomique, France |
| 3:45 pm – 4:15 pm | Flash Détente Winemaker Panel: Barry Gnekow, Barry Gnekow & Associates, California Richard Jones, Consulting Winemaker, California Corneliu Dane, Monterey Wine Company, California Doug Fletcher, Terlato Wine Group, California |
| 4:15 pm – 5:00 pm | Tasting of the Flash Treatment Wines and Discussion |