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May 30, 2022 View:

Newly invented high-voltage electric pulse technology reduces wine maceration time

Researchers Javier Raso and Ignacio lvarez of the Food Processing Technology Research Group of the IA2 Institute of Agricultural Products of the University of Zaragoza have developed the application of high voltage electrical pulse (PEF) technology to wine making.

Image courtesy of: Penin Guide Spain

Approved for use by the 18th General Assembly of the International Organization of Vine and Wine (OIV), the treatment carried out by this technique creates pores in the cell shell of the grape skins, thus helping to extract the phenolic compounds and aromatic precursors inside the grapes, which will play a decisive role in the final quality of the wine.

Thanks to the approval of the International Organization of Vine and Wine (OIV), as of today, wineries can reduce the maceration time in the winemaking process, which means less energy consumption and more productivity, as well as increasing the competitiveness of the winery without investing in new fermentation maceration tanks.