P2 – Electric Fields in Fermentation and Wine Production

Wineries can take advantage of the ability of pulsed electric fields (PEF) to improve several kinds of processes during winemaking. This special session presents the latest advances conducted on application of PEF for improving fermentation efficiency, reducing the duration of maceration and/or to improve a wine’s color and flavour, inactivating spoilage microorganisms and triggering yeast autolysis.