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 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.