Flash release (FR) is a technique used in wine pressing.
[1] The technique allows for a better extraction of phenolic compounds[2] and wine polysaccharides.
[3] The treatment consists of heating the grapes at 95 °C (203 °F) for several minutes with vapour and then submitting them to a strong vacuum.
The technique can be applied to other type of juice extraction.
[4] This wine-related article is a stub.