Pulsed Electric Field (PEF) treatment of the freshly mashed grapes gently opens pores in the grape’s cell membrane, 使用一个精确的, 有针对性且快速的电脉冲. This increases the extraction of valuable compounds like anthocyanins and polyphenols that are important for the flavour and quality of the wine. Faster extraction leads to a reduced maceration time by up to 50% resulting in more production capacity and less energy and water consumption.
Another PEF treatment of the lees causes faster autolysis and consequently a faster release of flavour compounds, 多糖, amino-acids and mannoproteins from the dead yeast’s cell wall. These compounds cause a “creamier” mouthfeel and add complexity and body to the wine.
在装瓶之前, another and more intensive PEF treatment inactivates spoilage microorganisms at low temperature and reduces the need for sulphites (SO2) without losing taste. This last treatment is also very suitable for unfiltered wines to avoid a secondary fermentation in the bottle.
Elea provides a range of PEF solutions for any wine processing, the latest being the compact and flexible Advantage P 1. 专为小尺寸设计
production line it is capable of processing up to 6t/h of grape mash.
加入mg冰球突破正规网站在Elea的在线洞察, demonstrations and expert advice on how PEF can improve your wine production. A Q&一个会议将允许解决任何开放的问题.
Our Managing Director Stefan Topfl and our Scientific Engineer Julian Witt will guide you through how PEF works, perform a live demonstration on extraction and will discuss product and process benefits first hand.
IMPROVE QUALITY, ENHANCE PRODUCTION AND BENEFIT FROM NEW OPPORTUNITIES.
教授. Dr. Stefan Topfl