Pulsed electric fields in wineries: Potential applications

Abstract

Pulsed electric field is an innovative processing technology that may improve different operations conducted in wineries. Wineries may take advantage of the ability of PEF to inactivate microorganisms or to electroporate the cell membrane of plant tissues improving extraction of compounds of interest from grapes but also from residues generated by the wineries. Electroporation of white grapes by PEF may improve the yield of must expression from white grapes. The permeabilization by PEF of red grape skin cells permits reducing the duration of the maceration through vinification or to increase the color and concentration of anthocyanins and polyphenolic compounds in the wine without impairing its sensorial attributes. On the other hand, PEF pretreatments have potential for improving solvent extraction of polyphenols from winery waste. Finally, 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 by ensuring reproducible fermentations or by reducing or replacing the SO2 in winemaking. This chapter provides an overview of the research conducted so far on applications of PEF in wineries remarking the most important challenges of the future application of PEF in the winemaking process.