Application of pulsed electric fields in winemaking

Abstract

Wineries may take advantage of the ability of PEF to electroporate cell membrane of grape skins and microbial cells to improve different operations. PEF permeabilization of red grape skin cells permits reducing the duration of the maceration or to increase the color and concentration of anthocyanins and polyphenolic compounds in the wine without impairing its sensorial attributes. The capability of PEF to inactivate spoilage microorganisms preserving physicochemical and sensorial properties of must and wines may contribute to enhance the quality of wine ensuring reproducible fermentations or reducing or replacing the use of SO2 for wine stabilization. Finally, it has been demonstrated that PEF accelerates yeast autolysis accelerating the release of mannoproteins from the cell wall and decreasing the duration of aging on the lees process. This chapter provides an overview of the potential applications of PEF in winemaking.