Effect of Secondary Pulsed Electric Field Treatment on the Flavor Quality of Wine
MA Yanrui
MENG Yuan
LI Xuezhen
CHU Le
GAO Xiaojuan
ZHANG Zhiqun
ZHAO Yan
LV Xuqiang
Abstract：This study aimed to investigate the effect of pulsed electric field(PEF)technology on the flavor quality of wine.During the juice preparation stage,PEF treatments at different energy levels(8 kJ/kg and 14 kJ/kg)were applied,and the juice yield,active components,and aroma substances of the wine were measured.After fermentation,a secondary PEF treatment was performed on the wine,comparing its color intensity and volatile flavor compounds with both untreated young wine and naturally aged one-year wine samples.The results demonstrated that PEF treatment increased juice yield by up to 10.61％,elevated total polyphenol and flavonoid contents by 28.86％ and 17.61％ respectively,and significantly promoted the dissolution of aromatic substances such as fruity and green leaf notes.The secondary PEF treatment notably enhanced the red color intensity of wine,produced a flavor profile similar to naturally aged samples,effectively reduced undesirable flavors in young wine,while preserving and enriching pleasant aromas including floral and fruity notes.These findings indicated that PEF technology could effectively improve juice yield and active component extraction,serving as a physical aging method to replace traditional aging processes,thereby providing a novel approach for enhancing wine quality.
Keywords：Pulsed electric field(PEF)winejuice yieldchroma
Publication Date：2026-04-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 36-41 )