Which process involves heating destemmed grapes to 85-90C followed by rapid cooling to promote rapid extraction of anthocyanins and flavors?

• A. Flash détente
• B. Thermovinification
• C. Cold soaking
• D. Post-fermentation maceration

Answer: (A)

This item tests how heat-assisted extraction can rapidly pull color and flavor from grape skins. Heating destemmed grapes to a high temperature weakens grape cell walls and accelerates the diffusion of anthocyanins and aroma compounds into the juice. Rapid cooling after the heat step then arrests the extraction process, so you get a quick, intense extraction of color and flavors without prolonged tannin extraction. Destemming helps limit bitter tannins from stems.

This is why the described method is known as flash détente: a hot treatment followed by a rapid drop in temperature (and often pressure) to achieve rapid extraction. Thermovinification also uses heat to extract color, but not with the same rapid cooling/flash effect. Cold soaking relies on cold temperatures before fermentation and yields color extraction slowly, without heat. Post-fermentation maceration happens after fermentation and doesn’t involve heating to 85-90°C.