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Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process

Marcos Andrés Maza | Universidad de Zaragoza, Spain

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In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds from grapes. However, technological limitations and the high cost of the equipment made it difficult to install in wineries. If you are a subscriber, access the video directly from this link →

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Duration

17 minuts

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In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds from grapes. However, technological limitations and the high cost of the equipment made it difficult to install in wineries.

Therefore, the objective of this work was to evaluate the development of PEF technology through a new low cost, modular and continuous flow equipment in the facilities of a winery.

The results obtained in this research confirm that PEF technology is a viable and low-cost technique that can be fitted in a winery to reduce the maceration time during the red winemaking process.

Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)