ReviewFrontiers in nutrition2022
Potential applications of pulsed electric field in the fermented wine industry.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review.Comprehensive reviews in food science and food safety · 2026Review
- Factors affecting the viability of probiotics in various food products: a review of current knowledge.Frontiers in microbiology · 2026Review
- Pulsed Electric Field Inactivation ofFoods (Basel, Switzerland) · 2025Article
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Enhancing Bioactive Compound Extraction from Rose Hips Using Pulsed Electric Field (PEF) Treatment: Impacts on Polyphenols, Carotenoids, Volatiles, and Fermentation Potential.Molecules (Basel, Switzerland) · 2025Article
- Precision nutrition based on food-derived delivery systems for intestinal health: A review of natural carriers, construction strategies and advantages.Food chemistry: X · 2025Review
- Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content.Foods (Basel, Switzerland) · 2025Article
- Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Revealing the multi-target destruction induced by proanthocyanidins againstFrontiers in microbiology · 2025Article
- Characterization of Mesenchymal and Neural Stem Cells Response to Bipolar Microsecond Electric Pulses Stimulation.International journal of molecular sciences · 2024Article
- From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry.Food chemistry: X · 2024Review
- Pulsed Electric Fields Effects on Proteins: Extraction, Structural Modification, and Enhancing Enzymatic Activity.Bioelectricity · 2024Review
- Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables.Current research in food science · 2024Review
- Variation in physicochemical properties and bioactivities ofFrontiers in nutrition · 2022Article
- Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
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Registered trials
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