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

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 (SO 2 ) substitution in winemaking in the future are discussed.

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

“…Although the concept of PEF was introduced into the food industry about 50 years ago, it is still considered an emerging technology in the field of prefabricated aquatic foods due to its recent advancements and the barriers to the industrialization (higher initial capital, additional equipment costs, etc., Gómez et al., 2019; Tian et al., 2023). The application of PEF in liquid foods such as milk, juice, and wine has been extensively studied (Chen, Ma, et al., 2022; Leong et al., 2020; Nabilah et al., 2022; Timmermans et al., 2019). However, compared to liquid foods, the application of PEF in solid foods is still in its infancy (Zhang et al., 2023).…”

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

“…Sea buckthorn baijiu can be made by soaking sea buckthorn pulp or adding freeze-dried powder. Sea buckthorn fruit wine is a low-alcohol beverage derived from sea buckthorn pulp via a number of steps including crushing, enzymolysis, clarifying, acid reduction, and fermentation [131,132]. Sea buckthorn alcohol has both its own nutrients and nutrients from fermentation, which is one of the sea buckthorn industry's most important development directions.…”