Abstract
Wineries can take advantage of the ability of pulsed electric fields (PEF) to electroporate the cell membranes of grape skins and microbial cells to improve several kinds of processes. The PEF permeabilization of red grape skin cells permits winemakers to reduce the duration of maceration and/or to improve a wine’s color and concentration of polyphenolic compounds without impairing its sensorial attributes. The capability of PEF to inactivate spoilage microorganisms while preserving physicochemical and sensorial properties of must and wines may help enhance wine quality by guaranteeing reproducible fermentations and reducing or replacing the use of SO2 for wine stabilization. It has been also demonstrated that PEF triggers yeast autolysis, thereby accelerating the release of mannoproteins from cell walls and decreasing the duration of aging on lees.KeywordsPulsed electric fieldsPolyphenol extractionMicrobial inactivationAging on the lees
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