In 2012, the EU introduced rules for organic vinification, 21 years after the rules for organic farming were established. Small changes have been made since then with regard to (mainly) additives. In 2021 further changes will be made to the regulations.
Currently, the organic rules allow the heating of must or wine to a maximum of 70 degrees C. From 2021 onwards, the limit will be changed to 75 degrees. This may seem like a minor change, but it will enable what is called flash pasteurisation.
Flash pasteurisation makes the wine stable by killing microorganisms that are present in the wine. The temperature is quickly raised to 72-75 degrees and then, after 20-30 seconds, it is lowered again just as quickly.
The method can result in the wine requiring a lower amount of sulphur. It is a gentle heating that stabilizes the wines microbiologically but does not change the character of the wine. Flash pasteurisation should not be confused with thermo-vinification (nor with flash-détente) which means longer heating with up to 80-90 degrees C to facilitate colour extraction. This method produces soft wines for fast consumption.
Read more about flash pasteurisation here mon-viti
This post is also available in: Swedish