Flash Detente

This innovative thermovinification process significantly improves the quality of the wines and adapts the type of wine to consumer requests.


  • Rounder, fuller, fruitier wines.
  • Stable color and aromas.
  • Denatures harmful enzymes (laccase, polyphenol and oxidase).
  • The full potential of the grapes is revealed.
  • Better incorporated yeasts: optimized fermentation kinetics


  • Non-stop operation possible.
  • Continuous process up to alcoholic fermentation.
  • Reduced heating costs thanks to greater flexibility with dates of harvesting.
  • Improved cellar capacities to produce new styles of wine or juice.
  • Optimized cellar with more opportunities for the vinification team.
  • Fermentation capacity increased by 25% for the same energy input.


  • Fewer refits, labor saving.
  • The entire volume of the tank is used.
  • Better temperature control during fermentation.
  • Fermentation volumes up 25% with the same amount of energy.
  • Easier to empty the tank (if vinification in liquid phase).

Ease of Use

  • Programmable logic controller.
  • Simple and intuitive touchscreen interface.

“We consider this flash of thermovinification process to be a very worthwhile invention.This technique has enabled us to modify the profiles of our wines, making them fruitier and wholesome and perfectly suited to the expectations of the world market. technical features that this technology makes possible! ”


The “Flash Detente” thermovinification process works by quickly heat-treating the grapes at a high temperature, then immediately cooling them by pressure reduction.

Step 1: Heat the grapes

Dynamic coaxial heat exchanger

Step 2: Pressure reduction

The heat-treated grapes are fed into the vacuum chamber. This high vacuum chamber causes an almost instantaneous cooling of the grapes. The vapor generated is condensed. The condensates and the run-off juices are fed back into the pump.

Step 3: Operate

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: 158°F, Flash Detente thermovinification: 185°F.) A simple and intuitive touchscreen interface enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.


Compared to traditional techniques, the flash relaxation process significantly increases the quantity of extracted dyes, the polyphenols and the polysaccharides. The wines have more color, and are fruitier and rounder, but with the same tannic structure.

Standard Process

Traditional vinification

Flash Process

Grapes fermented after flash


FDT – 1010 t/h
FDT – 2020 t/h
FDT – 3530 t/h