Groundbreaking Launch at Enoforum 2024
The 2024 edition of Enoforum, held in Zaragoza, Spain, marked a turning point for winemaking innovation. Elea Technology, in collaboration with Professor Javier Raso of the University of Zaragoza, introduced Pulsed Electric Fields (PEF) technology as a transformative tool for the wine sector.
Professor Raso presented the science behind PEF, specifically electroporation – the utilisation of precise electrical pulses to create openings in cell membranes. In winemaking, this process significantly improves the extraction of juice, polyphenols, thiols, glutathione, and aromatic precursors from grape tissues. He highlighted its applications in maceration, lees ageing, and microbial stabilisation, offering a non-thermal and more selective alternative to traditional processing techniques.
Experimental results from trials on Tempranillo and Cabernet Sauvignon demonstrated clear improvements in extraction efficiency and reductions in maceration time. Notably, electroporation also enables stabilisation without the need for sterilising filtration, which helps preserve sensory quality while reducing the use of sulphur dioxide (SO₂).
Watch the presentation from Enoforum 2024:
Elea’s Industrial-Scale Breakthrough: Abruzzo 2024 PEF Wine Trials
Following the forum, Elea implemented the largest industrial-scale PEF trial to date during the 2024 harvest in Abruzzo, Italy. The trials were hosted at the Euro Ortofrutticola Del Trigno winery, where Elea operated its PEF Advantage P100e system — a high-capacity unit capable of processing up to 30 tonnes of grapes per hour.
Over 350,000 litres of wine were produced during this trial, with PEF treatment applied at tailored intensities to suit both red and white grape varieties. In Montepulciano d’Abruzzo, the process resulted in a 3.5% increase in free-run wine extraction yield and a 57% rise in total polyphenol content. Spontaneous malolactic fermentation occurred naturally at the end of alcoholic fermentation, while diacetyl content increased by 24%, contributing to a smoother and more structured mouthfeel.
In Chardonnay production, the effects were equally impressive. Glutathione levels—crucial for freshness and oxidative stability—increased by 250%, and fermentation was completed eight days earlier than in the untreated control. Additionally, thiol content doubled, resulting in a wine with stronger, more persistent aromatic intensity.
Sharing the Industrial PEF Wine Trial Findigs at Enoforum 2025
At Enoforum 2025 in Verona, Professor Javier Raso opened the joint session by revisiting the scientific foundations of Pulsed Electric Field (PEF) technology and its multifaceted applications throughout the winemaking process—from grape maceration to stabilisation. He underlined the critical importance of aligning sensory evaluation with chemical analysis to demonstrate the tangible, real-world advantages of PEF treatment in wine quality.
Dr Stefan Toepfl, Managing Director of Elea Technology, followed with a detailed presentation of the 2024 industrial-scale trials conducted in Abruzzo. He highlighted key improvements in extraction efficiency, fermentation timelines, and compound enhancement—substantiating how PEF is redefining both the technical and sensory dimensions of modern enology.
Watch the Enoforum 2025 recap video:
Validation through Sensory Evaluation
A comprehensive sensory evaluation of the wines was conducted by the Italian Association of Oenologists (Assoenologi). A panel of fifteen expert assessors, including scientists and technical oenologists, carried out blind tastings comparing PEF-treated wines with untreated controls. The wines were made from the same grape lots and followed identical vinification protocols, with the only variable being the use of PEF.
The Chardonnay sample treated with PEF stood out for its amplified freshness. It displayed more intense green reflections and a lively acidity, with a fruitier aromatic profile compared to the floral notes of the control wine. The mouthfeel was more dynamic and aligned well with the observed increase in thiols and glutathione.
Montepulciano d’Abruzzo, meanwhile, exhibited a bright ruby red hue, deeper than the garnet colour seen in the control. The sensory panel noted a more harmonious astringency and greater overall structure, with subtle woody notes and enhanced complexity. In contrast, the untreated wine was perceived as more fruit-forward but less balanced and complete.
Environmental and Economic Sustainability
Beyond quality improvements, PEF technology delivers tangible sustainability and efficiency benefits. The PEF Advantage system consumes just 5–10 kWh per tonne, considerably lowering energy usage. It also reduces processing times across maceration and fermentation, which enhances operational flexibility—especially valuable in years with smaller yields or when working with more neutral grape varieties.
Furthermore, PEF supports a reduction in chemical additives, accelerates yeast autolysis during lees ageing, and provides effective microbial stabilisation without the need for flavour-stripping filtration. These features make it a robust, environmentally responsible tool for forward-thinking wineries.
PEF On Tour: Try It Firsthand
To help more winemakers explore PEF technology in practice, Elea has launched the 2025 Wine & Olive Oil PEF Tour. As part of the initiative, eleven selected wineries across Europe will receive on-site trials using the mobile PEF Advantage P1e system, designed to handle up to 10 tonnes of grapes per hour.
Conclusion: Tradition Meets Innovation
“PEF isn’t replacing tradition—it’s empowering it,” says Sveva Cesari, Food Technologist at Elea. The technology has now demonstrated clear value in both technical outcomes and sensory perception, showing that tradition and innovation can work hand in hand.
From a more expressive glass of Chardonnay to a structurally richer Montepulciano, PEF is redefining the possibilities in winemaking. With its proven efficiency, sustainability, and scalability, PEF is opening the door to a new era in enology.
📩 For more information or to book a consultation:
Sveva Cesari
Food Technologist, Elea Technology
📧 s.cesari@elea-technology.com
🌐 www.eleapef.com/pef-wine
