Pulsed electric fields in wine processing – a narrative review

Abstract

Non-thermal technologies have emerged to meet the demand for safe and high-quality foods. Among these, the pulsed electric field stands out for its eco-friendly and cost-effective characteristics, particularly in the microbial inactivation and extraction of intracellular compounds from different vegetable matrices. It involves intermittent high-voltage pulses that increase the permeability of biological cell membranes through reversible or irreversible electroporation. Reversible electroporation is valuable in biotechnology, medicine, and molecular biology, while irreversible electroporation is especially important in maintaining food safety and quality. The pulsed electric field is notably effective in wine processing, facilitating must or wine decontamination and the extracting of bioactive intracellular compounds from grapes. This extraction significantly impacts wine's sensory quality and stability. The technology aids in controlling spoilage microorganisms, thereby preventing wine deterioration and reducing economic losses for manufacturers. The article synthesizes scientific literature to explore the pulsed electric field's antimicrobial and extraction mechanisms,  emphasizing its advantages in winemaking.