Öztürk, BurcuAnlı, Ertan2022-05-112022-05-1120172117-4458https://doi.org/10.1051/bioconf/20170902008https://hdl.handle.net/20.500.11776/1050140th World Congress of Vine and Wine -- MAY 29-JUN 02, 2017 -- Sofia, BULGARIANovel techniques have been searched in the last decades as a result of increasing demand for high quality food products. Non-thermal processing technologies, such as pulsed electric fields (PEF) have been improved to achieve inhibition of deleterious effects on quality-related compounds. The working principle of PEF is based on the application of pulses of high voltage (typically above 20 kV/cm up to 70 kV/cm) to liquid foods placed between two electrodes. Pulsed electric fields technique has also been studied in winemaking process. Certain positive influences of PEF on vinification have been reported as elimination of pathogenic microorganisms, reduction of maceration time, increase in phenolic compounds extraction, acceleration of wine aging and inactivation of oxidative enzymes. The aim of this review is to summarize the potential applications of PEF in winemaking and to express its effects on quality of wine.en10.1051/bioconf/20170902008info:eu-repo/semantics/openAccessRed WineAnthocyaninsFermentationInactivationElectroporationCerevisiaeMacerationSpoilageConference Object9N/AWOS:000434343800038