| Issue |
BIO Web Conf.
Volume 68, 2023
44th World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02036 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20236802036 | |
| Published online | 22 November 2023 | |
Applications of pulsed electric fields in winemaking
Food Technology, Faculty of Veterinary, University of Zaragoza-IA2.C/ Miguel Servet, 177. 50013 Zaragoza, Spain
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 kind 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 the 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.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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