print small

Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST
21/10/2012 (Added to site)
Author(s): Luengo, E.; Puértolas, A. E.; López, B. N.; Álvareza, C. I.; Raso, J. A.

Potential applications of pulsed electric fields in wineries

Journal: Stewart Postharvest Review, 8/2 (2012), pp. 1-6
DOI: 10.2212/spr.2012.2.2
Request reprint  |  Tell your friend  | 

Abstract:

Purpose of review: This chapter gives a general overview of the potential applications of pulsed electric fields (PEF) in wineries for different objectives such as: improving must expression, polyphenol extraction during winemaking, extraction of polyphenols from grape by-products and inactivation of wine spoilage microorganisms.

Findings: PEF is a versatile technology that offers a number of opportunities for improving different operations in wineries. PEF may improve the yield must expression from white grapes or the extraction of polyphenols with antioxidant activity from winery byproducts. The permeabilization by PEF of red grape skin cells permits reducing the duration of the maceration through vinification or increasing the colour and concentration of anthocyanins and polyphenolic compounds in the wine without impairing its sensorial attributes. On the other hand, the capability of PEF to inactivate spoilage microorganisms preserving physic-chemical 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.

Directions for future research: While application of PEF for improving polyphenol extraction during red wine vinification has already been evaluated in a winery, the promising results obtained at laboratory scale for other applications should be validated in continuous flow treatments to assess their industrial feasibility.



Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

Related sites: