The effect of pulsed electric field (PEF) treatment on the quality of wine

This paper analyses the influence of applying PEF treatment to mash obtained from red grapes (Pinot Noir and Merlot) on the content of anthocyanins and chromatic properties of wines. Different mechanical and electrical parameters (the distance between the drums, the frequency, and the voltage) have been tested in order to optimize the most effective PEF treatment so that the content of bioactive compounds such as anthocyanins be as high as possible, thus obtaining colour enhancement in the wine. In the case of the tests used, the results indicate that PEF treatment (with the characteristics: the distance between the drums of 2.5 mm, the voltage of 7 kV, the frequency of 178 Hz, and the pulse duration of 150 seconds) lead to a significant increase in the content of anthocyanins and to colour enhancement in both wines. The use of PEF in the winemaking industry is a promising technology that results in obtaining high quality wines.