PEF for wine production

Improve extraction, enhance quality, increase yield, reduce energy & save water
Pulsed Electric Field (PEF) technology can be applied at three separate stages during wine production. PEF treatment of the mash, the lees and the wine brings benefits to vinification processes and the quality of the wine.

Mash Treatment
Mashed grapes are pumped through the Elea PEF Advantage system and treated. Pulsed Electric Field opens the cell membrane of the grapes, accelerating extraction.

Faster extraction results in:
- Reduction of maceration time from 10-12 days to 5-6 days.
- Doubling maceration capacity
- Improved quality: higher colour intensity, higher polyphenol content can make the wine more suitable for aging.

Lees treatment
PEF treatment accelerates autolysis, releasing valuable compounds like polysaccharides, amino-acids, and mannoproteins from the cell walls at a much faster rate.

Faster yeast autolysis results in:
- Time reduction of aging on the lees from 180 days to 30 days.
- Produce more complex wines, better mouthfeel.

Wine treatment
PEF can inactivate microorganisms during ageing or before bottling and stabilise the wine, reducing the amount of SO2 added to the wine to prevent spoilage.

Control fermentation and spoilage
- Increased safety for unfiltered wines
- Use less SO2