CAMPOS ELÉCTRICOS PULSADOS EN LA ENOLOGÍA INNOVADORA: DEL CONTROL MICROBIANO A LA INTENSIFICACIÓN SOSTENIBLE DE LOS PROCESOS
Módulo organizado en colaboración con Elea Technology Gmbh
ENOFORUM 2026_JUEVES 21 DE MAYO, AUDITORIO, 10.30 h
Pulsed Electric Fields in modern winemaking: from microbial control to sustainable process intensification
This session will present the latest scientific and industrial advances in the application of Pulsed Electric Fields (PEF) technology in winemaking, highlighting its role as a non thermal, sustainable processing tool across multiple stages of wine production. PEF has evolved from an emerging research concept into an industrially proven technology that improves process efficiency while preserving wine quality and reducing the need for chemical additives and energy intensive operations.
Javier Raso_Universidad de Zaragoza
The session will open with Javier Raso (University of Zaragoza), who will introduce the fundamentals of PEF and focus on microorganism related winery applications, including must and wine decontamination and the stimulation of yeast autolysis during ageing on lees. Recent scientific results will be discussed, illustrating how PEF enables effective microbial control while maintaining the physicochemical and sensory integrity of wines.
Stefan Toepfl_Elea Technology GmbH PEF equipment design and commercial experience
Beneficios de los campos eléctricos pulsados (PEF) en la producción de vino
Benefits of Pulsed Electric Field Systems for Wine Production
In the second part, Stefan Toepfl (Elea Technology GmbH) will present the application of PEF in red and white winemaking, covering industrial system design, scale up from pilot trials to full scale winery operations, and economic considerations. The presentation will include recent results from the Elea PEF Wine Tour, with winery trials conducted across Southern Europe as well as international pilot and demonstration activities, including projects in New Zealand, demonstrating the robustness, scalability, and global transferability of PEF as a technology supporting quality, efficiency, and sustainability in modern winemaking.
