High-Voltage Solution for Sustainable Wine

The pursuit of efficiency and sustainability is an ever-present challenge for modern wineries. As climate change reshapes agricultural landscapes and consumer demand leans increasingly toward environmentally friendly production, the wine industry is seeking new methods to improve energy use while maintaining or even enhancing product quality. One promising solution is high-voltage pulsed electric field technology (PEF), which has recently been under investigation for its potential to revolutionize winemaking processes. A study conducted by Javier Marín-Sánchez, Alejandro Berzosa, Ignacio Álvarez, Cristina Sánchez-Gimeno, and Javier Raso, from the Department of Animal Production and Food Science at the University of Zaragoza, suggests that PEF could play a critical role in the future of sustainable winemaking.

PEF technology works by applying short bursts of high-voltage electricity to the cellular structures of plant materials, creating tiny pores in cell membranes. This process, known as electroporation, facilitates the extraction of important compounds during crucial stages of winemaking, such as fermentation and maceration. For red wine, the technology shows particular promise in enhancing the extraction of polyphenols—natural compounds that influence wine's sensory attributes such as color, mouthfeel, and antioxidant properties.

Enhancing Polyphenol Extraction in Red Wine Production

Polyphenols are vital to the structure and quality of red wine. Their influence on color, astringency, and overall mouthfeel is well known to winemakers, as is their role in antioxidant activity. Traditionally, extracting these compounds requires extended periods of maceration, which can be time-consuming and energy-intensive. However, the application of PEF can drastically accelerate this process. The study conducted by Marín-Sánchez and colleagues points to increases in polyphenol extraction ranging from 10% to 60%, depending on the grape variety used, as confirmed by earlier research (Puértolas et al., 2010, and Maza et al., 2019).

This increase in extraction efficiency not only shortens the production timeline but also helps to reduce the energy demands typically associated with extended maceration. Winemakers can complete the process in significantly less time while extracting more beneficial compounds, allowing them to produce higher-quality wines with a smaller energy footprint.

Reducing Energy Use: A Sustainable Advantage

One of the major benefits highlighted by the study is the potential of PEF to reduce energy consumption compared to traditional methods. The research team evaluated PEF against thermal extraction methods like thermovinification and Flash release, which rely on heat to speed up polyphenol extraction. These techniques are effective but energy-intensive due to their reliance on high temperatures.

By contrast, PEF's reliance on electrical energy is much more efficient. According to the study, published under European Commission guidelines in 2019, wineries using PEF could see significant reductions in their overall energy consumption. This is a key factor in improving the environmental sustainability of wineries, as energy use is a major contributor to the industry's carbon footprint.

In light of these findings, the adoption of PEF technology could serve as a crucial step in reducing the environmental impact of wine production, particularly in regions where energy costs are high or where carbon reduction strategies are becoming regulatory requirements.

Accelerating Yeast Autolysis in Aging on Lees

PEF also presents promising applications in the traditional winemaking practice of aging on lees. Lees refer to the dead yeast cells and other particulate matter that remain in the wine after fermentation. Aging the wine on these lees allows it to acquire additional complexity, enhancing its mouthfeel and stability through the release of compounds like mannoproteins and antioxidants as the yeast cells undergo autolysis, or self-digestion.

Normally, this process takes months, adding considerable time to the production cycle. However, as Marín-Sánchez and his team discovered, applying PEF to the yeast during the autolysis phase speeds up the breakdown of the cells, drastically reducing the time required to achieve similar results. In some cases, PEF can reduce the aging period from several months to as little as 30 days, as shown in research conducted by Martínez et al. in 2019.

This shortened production time offers wineries a significant advantage in terms of both efficiency and resource management, enabling them to produce high-quality, lees-aged wines more rapidly and with less energy expenditure.

Microbial Control and Reduced Sulfite Use

Another notable area where PEF could provide substantial benefits is in microbial control. The use of sulfur dioxide (SO2) as a preservative and antimicrobial agent is common in winemaking, but there has been increasing pressure from consumers to reduce the use of sulfites due to their potential health risks and impact on the wine's flavor.

The study by Delso et al. (2023) shows that PEF has the ability to inactivate unwanted microorganisms in both must and wine, allowing winemakers to reduce their reliance on chemical preservatives like SO2. When combined with reduced levels of sulfites, PEF produces a synergistic effect that enhances the overall efficacy of microbial control. This could lead to wines with fewer additives, catering to consumer preferences for more natural and less chemically treated products.

Legal and Industry Recognition

Given the demonstrated benefits of PEF in winemaking, the technology has garnered significant attention from regulatory bodies and industry leaders. In 2020, the International Organisation of Vine and Wine (OIV) officially recognized PEF as a viable technology for winemaking through resolution OIV-OENO 634-2020. Additionally, European regulations, such as the Delegated Regulation (EU) 2019/934, now allow the use of PEF in the production of red wine, ensuring that winemakers across the continent can legally adopt this technique.

This regulatory support is a strong signal that PEF is not only scientifically sound but also viable from a legal and commercial perspective. Wineries seeking to enhance their competitiveness and sustainability now have a clear path to incorporating PEF into their production processes.

A Promising Future for PEF in Winemaking

PEF technology represents a transformative tool for modern winemaking, offering clear advantages in terms of energy efficiency, production speed, and product quality. The research conducted by Marín-Sánchez and his team highlights its potential to reduce energy consumption, accelerate key processes such as maceration and autolysis, and improve microbial control while reducing the need for chemical preservatives.

As sustainability becomes an increasingly important factor in the global wine industry, PEF could serve as a critical component of future winemaking practices. Its ability to reduce resource use and environmental impact while maintaining or even enhancing wine quality positions it as a key technology for wineries looking to adapt to the challenges of the 21st century. With further research and wider adoption, PEF has the potential to help wineries remain competitive in an evolving marketplace while making meaningful strides toward environmental sustainability.