REVIEW ARTICLE
Pulsed electric field technology for the manufacturing processes of wine: A review
Xiaojiao Chen,
Yi Ma,
Tiwei Diao,
Yinjiang Leng,
Xiaoqin Lai,
Xin Wei,
Xiaojiao Chen
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin City, China
Contribution: Conceptualization, Data curation, Resources, Writing - review & editing
Search for more papers by this authorCorresponding Author
Yi Ma
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin City, China
Correspondence
Yi Ma, Sichuan University of Science and Engineering, No. 180 College Street, Zigong City, Sichuan Province, China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorTiwei Diao
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization, Data curation, Investigation, Resources
Search for more papers by this authorYinjiang Leng
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Data curation, Investigation, Resources
Search for more papers by this authorXiaoqin Lai
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization
Search for more papers by this authorXin Wei
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization, Resources
Search for more papers by this authorXiaojiao Chen,
Yi Ma,
Tiwei Diao,
Yinjiang Leng,
Xiaoqin Lai,
Xin Wei,
Xiaojiao Chen
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin City, China
Contribution: Conceptualization, Data curation, Resources, Writing - review & editing
Search for more papers by this authorCorresponding Author
Yi Ma
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin City, China
Correspondence
Yi Ma, Sichuan University of Science and Engineering, No. 180 College Street, Zigong City, Sichuan Province, China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorTiwei Diao
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization, Data curation, Investigation, Resources
Search for more papers by this authorYinjiang Leng
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Data curation, Investigation, Resources
Search for more papers by this authorXiaoqin Lai
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization
Search for more papers by this authorXin Wei
School of Biological Engineering, Sichuan University of Science and Engineering, Zigong City, China
Contribution: Conceptualization, Resources
Search for more papers by this authorXiaojiao Chen and Yi Ma contributed equally to this study.
Abstract
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.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
No datas were generated thus data sharing is not applicable to this article.
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