In a Flash

Michigan wineries turn to technology to boost quality

by Cortney Casey

We definitely can see an improvement in quality with the fruit that was flashed — increase in color intensity, increased tannin structure and mouthfeel, increase in bright fruit aromas, and the elimination of microorganisms that can be challenging during fermentation,” she says. “By blending flashed fruit with traditional winemaking, it means the consumer will enjoy higher-quality wines from a challenging vintage.

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