FLASH DETENTE TECHNOLOGY
ADAPT YOUR WINES
TO CONSUMER DEMAND
Flash détente: thermovinification process of Pera Pellenc
The technique Flash détente allows wines to be adapted to consumer requirements

This innovative thermovinification process significantly improves the quality of the wines and adapts the final product to consumer demand.

Testimonial

« The Flash Detente process is a very useful invention for us. This technique has enabled us to modify the profiles of our wines, making them fruitier and rounder and perfectly suited to the tastes of the world market. We are delighted with all the technical possibilities that this technology offers! »

Gonzalo CARCAMO
Chief winemaker
Viña La Rosa CHILI

FLASH DETENTE TECHNOLOGY

HOW IT WORKS

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

1 - HEATING THE HARVEST: TWO AVAILABLE TOOLS
• Dynamic coaxial heat exchanger
• Gulfstream

The harvest is heated to a temperature of 85°C

Vacuum chamber, 20 t/h, with condense: Pera Pellenc's the technique Flash détente significantly improves the quality of wines
 
Vacuum chamber, 20 t/h
Dynamic coaxial heat exchanger
Gulfstream
Gulfstream
2 - VACUUM
The heat-treated harvest is continuously fed into the 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.
Pera Pellenc's the technique Flash détente allows quality, rounder, fatter, fruity wines
Flash Détente 30 t/h

OPERATING THE EQUIPMENT

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 interface enables the operator to control the various operating parameters (temperatures, maceration time) and informs the operator of any operational problems.

Thermo screen
Vacuum chamber, 20 t/h, with condense: Pera Pellenc's the technique Flash détente significantly improves the quality of wines

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

• Fewer refits, labour 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).



PERFORMANCES
• 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.
• Optimised cellar with more opportunities for the vinification team.
• Fermentation capacity increased by 25% for the same energy input.



COMFORT
• PERA programmable logic controller.
• Simple and intuitive touchscreen interface.


Vacuum chamber, 20 t/h, with condense: Pera Pellenc's the technique Flash détente significantly improves the quality of wines
Vacuum chamber, 20 t/h, with condenser



Vacuum chamber, 20 t/h, with condense: Pera Pellenc's the technique Flash détente allows profitability level, alcoholic strong fermentation and faster wines
Vacuum chamber, 7 t/h, with condenser



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

Vacuum chamber, 20 t/h, with condense: Pera Pellenc's the technique Flash détente significantly improves the quality of wines Vacuum chamber, 20 t/h
STANDARD PROCESS
Traditional vinification
FLASH PROCESS
Grapes fermented after flash