Pierre Perrin, Beaucastel, Chateauneuf-du-Pape Flash heating: The grapes are heated to 80C (176F) before crushing. The purpose is twofold. First, it kills the polyphenol oxidases which are partly responsible for oxidation of the must, which allows them to use less sulphur dioxide. Second, heating the grape skins kills the cells which then allows better extraction. It’s a technique that has been used at Beaucastel since 1964, and when they built the Perrin & Fils winery they decided to use it there also. (http://www.wineanorak.com/perrinandfils.htm in 2003)

• Accredited to:
• S. Woll