ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 105
FLASH DÉTENTE PROTOCOL
Red Wine
Scope of Application
The use of Flash Détente is an effective technique for color extraction. With this application protocol the goals
are to ensure a fast extraction and stabilization of color and to reduce green characteristics in red wines.
Application
Compared to standard maceration, the use of Flash Détente allows a dramatic increase in free anthocyanins,
so it is essential to adjust the tannin dosage appropriately for color stabilization.
PREVENTING
UNWANTED
OXIDATION
Preventing Unwanted
Oxidation
in Wine
IN WINE
Risks of excessive oxidation:
Excessive
creates
an irreversible loss of quality in wine and negatively impacts color,
Risks ofoxidation
Excessive
Oxidation
aromatics,
flavors,
and
mouthfeel.
It occurs
grapes,
must,
juice, or
finished
wine
come in
Excessive oxidation creates an irreversible
losswhenever
of quality in
wine and
negatively
impacts
color,
aromatics,
contact
air, so poses
a risk whenever
throughout
the entire
process.
flavors,with
and mouthfeel.
It occurs
grapes,
must,production
juice, or finished
wine come in contact with air, so
poses a risk throughout the entire production process
White and rosé wines show a loss of both aromatics and flavor when exposed to oxygen and can also
White and
rosé winesbrown
show apigmentation.
loss of both aromatics
and
flavor when
to oxygen
and can also
develop
undesirable
While the
browning
canexposed
be reduced
with clarifiers
suchdevelop
as
undesirable
brown
pigmentation.
While
the
browning
can
be
reduced
with
clarifiers
such
as
Phenol-Fine
Plus
NF,
Phenol-Fine Plus NF, lost aromatic and flavor compounds cannot be recovered, so prevention is key.
lost aromatic and flavor compounds cannot be recovered, so prevention is key.
For red wines, a primary concern is color loss. Color compounds are extracted during crush and, if
For red wines, a primary concern is color loss. Color compounds are extracted during crush and, if
unprotected, can be lost through precipitation. To counter that effect, tannins such as Color-Tan NT can
unprotected, can be lost through precipitation. To counter that effect, tannins such as Color-Tan NT can be
be added. Early addition is key, and they can be added even as the fermentation tank is being filled.
added. Early addition is key, and they can be added even as the fermentation tank is being filled.
Parameters to Consider
1. Degree of maturity (low maturity = lower tannin dosage)
2. Grape variety (lower potential color = lower tannin dosage)
3. Free anthocyanin/tannin ratio (ideally 1 to 4)
Addition Time
Product
Dosage
Notes
Crusher
Zyme-O-Thermo L®
20 ml/ton
Add separately from any SO2
Flash Détente
Color-Tan Thermo L®
1600–1900 ml/ton
N/A
Flash Détente
Zyme-O-Thermo L®
10 ml/ton
Add separately from any SO2
Fermentation
SpringCell Color
1–2 lbs/1000 gal
At yeast innoculation
Fermentation
Tani-Heritage
1–2 lbs/1000 gal
At 7–8% alcohol, possibly with
oxygen (0.5–4 mg/L per day)
Prevention:
Prevention
ATPGroup
offers a full range of products to combat oxidation at every stage of the production process:
• ATPGroup
MustGuard
is an
ascorbic
acid
blend to
particularly
effective
preventing
on must
and juice.
offers
a full
range of
products
combat oxidation
at in
every
stage of oxidation
the production
process:
• •AromaGuard
is
a
blend
of
cellulose,
silica,
condensed
tannins
and
potassium
metabsulfite
used on
MustGuard is an ascorbic acid blend particularly effective in preventing oxidation on must and juice.
must
and juice.is It
helps
oxidative
coloration
andpotassium
protects
aromatic
compounds.
It contains
no
• AromaGuard
a blend
of reduce
cellulose, silica,
condensed
tannins and
metabsulfite
used
on must and juice.
It helps reduce
ascorbic
oxidativeacid.
coloration and protects aromatic compounds. It contains no ascorbic acid.
• •Phenol-Fine
Plus
is a specialized
blend
of PVPP,
caseinate,
and
highlythat
absorptive
that
Phenol-Fine Plus
NF NF
is a specialized
blend of PVPP,
caseinate,
and highly
absorptive
bentonite
helps correctbentonite
browning and
pinking
in
white
and
rosé
wines.
It
is
best
used
during
fermentation.
helps correct browning and pinking in white and rosé wines. It is best used during fermentation.
Color-Tan NT
of gallic,
quebracho
that is used
during that
fermentation
to stabilize
color while to
• •Color-Tan
NTis aisblend
a blend
of acacia,
gallic,and
acacia,
andtannins
quebracho
tannins
is used
duringwine
fermentation
enhancing
aromatics
mouthfeel.
stabilize
wine
colorand
while
enhancing aromatics and mouthfeel.
OxyGuard isis
pure
cellulose
and contains
no ascorbicno
acid.
It absorbs acid.
oxidized
correcting
the color
hue and
maintainingthe
• •OxyGuard
pure
cellulose
and contains
ascorbic
It color,
absorbs
oxidized
color,
correcting
aromatic freshness. It was designed for use in large tanks that remain partially full for extended periods of time but can also be used
color hue and maintaining aromatic freshness. It was designed for use in large tanks that remain
in smaller tanks.
partially full for extended periods of time but can also be used in smaller tanks.
White Wine
Scope of Application
Flash Détente can be effectively used for white juice to reduce unstable proteins and increase aromatic extraction.
Addition Time
Product
Dosage
Notes
Crusher
Crusher
Zyme-O-Clear Plus
20–30 ml/ton
Add separately from any SO2
Gallic-Tan
10–20 lbs/ton
N/A
Flash Détente
®
Zyme-O-Clear Plus
30–40 ml/ton
Add separately from any SO2
Fermentation
Zyme-O-Arom Plus®
10–20 ml/ton
At yeast innoculation
®
For more information on preventing oxidation in wine or for assistance with your specific requirements,
For more
information
on preventing
oxidation
in wineSpecialist.
or for assistance with your specific requirements, please
please
contact
your ATPGroup
Enology
Products
contact your ATPGroup Enology Products Specialist.
1230 Shiloh Road, Windsor, CA 95492
2 Madison Ave, Larchmont, NY 10538
Tel: 1 (707) 836-6840
www.ATPGroup.com
The information contained in this document is correct to the best of our knowledge as of the revision date. However, no warranties or guarantees are expressed or implied by this document.
For more information contact your ATPGroup Enology Products Specialist or visit www.ATPGroup.com
Rev. 2.0
Updated 7/31/19
PROTOCOLS
104
105
