Pulsed electric field technology for the manufacturing processes of wine: A review

To improve wine safety and quality, the pulsed electric field (PEF) offers a rapid, nonthermal, and highly effective technology for inactivating key wine spoilage yeasts while maintaining the organoleptic qualities. PEF can be readily integrated into existing industrial processes and offers relatively low energy consumption and high-throughput production that could benefit winemakers worldwide. In this review, studies of PEF treatment combined with other techniques for enhancing wine quality and safety, the processing principles of PEF, equipment parameters, and the sterilization mechanism are summarized. In addition, the main limitations and advantages of PEF technology and the prospects of PEF technology in combination with other technologies for sulfur dioxide (SO2) substitution in winemaking in the future are discussed. Practical applications In recent years, several physical and chemical methods have been applied in wine processing to reduce or substitute the use of SO2. Among them, PEF is emerging as one of the most promising and green technologies. The present review aims to provide new perspectives on the application of PEF technology for improving aspects of wine quality and wine storage and report on the development of the optimization conditions of PEF in winemaking for industrial purposes.