Use of pulsed electric fields in white grape processing

Abstract

In recent decades, much research on nonthermal food processing technologies has been carried out to combat spoilage and pathogenic microorganisms, reduce the use of chemical preservatives, improve the functionality of foods, and optimize process efficiency. One of these innovative technologies that aim to achieve these objectives is pulsed electric fields (PEFs). This technique causes the electroporation of cytoplasmic membranes of microorganisms and eukaryote cells of plant and animal tissues using low energy requirements, thus minimizing quality deterioration of the food compounds. Intense fundamental research efforts have been addressed in recent years to understand the electroporation mechanisms and to identify the critical factors affecting electroporation. In parallel, many studies have been conducted to demonstrate the electroporation efficacy on the inactivation of microbial cells, enhancing mass transfer, and the modification of food structure. The attractive effects deriving from PEF processing have driven the development of pulse power generators that meet the requirements for food processing, and currently, different commercial applications of PEF are available in the market. Wineries are an industrial sector that can take advantage of the attractive effects deriving from PEF. The electroporation of the cells of the grapes before vinification or of the microbial cells involved in winemaking may have a beneficial impact on the different stages involved in winemaking in terms of optimizing process efficiency, reducing the use of chemical preservatives, or saving energy. The objective of this chapter is to describe potential applications of PEF technology in different stages of the white winemaking.