What is flash detente?

• A. destemmed grapes heated to 50-60C, then slowly cooled
• B. destemmed grapes heated to 85-90C, then rapidly cooled
• C. whole grapes heated to 85-90C, then rapidly cooled
• D. destemmed grapes heated to 10-15C, then heated

Answer: (B)

Flash détente is a rapid juice-extraction method where destemmed grapes are heated to a high temperature and then cooled quickly to force juice to express from the grape solids in a short time. The high heat (around 85-90°C) breaks down cell walls and pectin, allowing a quick release of juice, while the abrupt cooling stops further extraction and helps preserve fresh aromas rather than developing tannin extraction from skins. Because it relies on this brief, intense heat pulse, using destemmed grapes is key, and the temperature window matters a lot. The other descriptions don’t produce the same rapid, heat‑induced expression: lower temperatures or slower cooling wouldn’t trigger the same rapid release, using whole grapes changes the dynamics, and starting at a low temperature wouldn’t initiate flash detente.