Depending on where the treatment is applied the advantage can range from increasing phenolic substances in the wine to reduced maceration time for vinification.
For all grapes, increased extraction of wine is noted by up to 8%, slightly higher for white grapes than for red ones. In addition, most of the qualitative properties is heavily affected. After treatment with wineCEPT®, white wine contains significantly higher levels of polyphenols, phenolic acids, tannins, potassium, and substances that affect color, taste, and aroma.
Red wines show the same results and up to + 70% higher Anthocyanins. The improved quality has also been achieved in a more efficient process. Maceration could be reduced by half with improved results.
The treatment is based on pulsed electric fields (PEF), that open cell membranes with short but very powerful electrical pulses. The method is very energy efficient as it only consumes up to 9,2 kW electric energy upon flowrate and model used of power.