Plants and Machinery

PEF SYSTEM ALBRIGI


PEF technology is a fixed system, without maintenance, which consumes few amperes, which operates autonomously, producing small electrical discharges that modify and improve mains or well water for civil and industrial use. It is applied at the inlet of the water distribution system of a home or a food laboratory or a food industry to treat all the water used. Composed of a container or several containers called reactors, where the water passes through and where there are 2 AISI 316 stainless steel electrodes, which create an electric field + and – and which are immersed in the water and are connected to an electrical panel with an electronic board, which is composed of a micro processor that regulates and governs the process in real time and guarantees the result

PEF SYSTEM ALBRIGI

Il sistema PEF per il vino: Rivoluzione nella qualità enolog


Description:

Introduction to PEF technology in the wine sector Recently, PEF (Pulsed Electric Fields) technology, already used in other production sectors, has also found application in oenology. This technology aims to improve the extraction of precious components from grape skins, thus increasing the polyphenol content in the wine and reducing maceration times.

Costs and Accessibility Despite the high initial purchase cost of the PEF machinery (starting from 400,000 euros), temporary rental formulas have emerged that make this technology accessible even to small production companies, improving cost efficiency.

Process and Apparatus The process of applying pulsed electric fields takes place during the destemming phase. The machinery uses:

• A treatment chamber.

• Two electrodes to transmit electricity.

• A flow meter to modulate the pulses based on the speed of passage of the destemmer.

Benefits on grapes The effects of the use of PEFs have proven to be significant:

• 100% increase in total polyphenol content and 17% anthocyanin content in red grapes.

• Duplication of polyphenols in white grape varieties such as Chardonnay.

Antimicrobial applications In addition to increasing polyphenols, PEF technology can be adapted to reduce the microbial population in wine, representing an alternative to thermal methods for inactivating and inhibiting the growth of microorganisms. This makes PEF particularly useful for the production of sulphite-free wines or for the treatment of low-alcohol sweet wines.

Conclusion The adoption of PEF technology in the wine industry not only improves the quality of the final product but also offers new strategies for managing microbiological safety, promising a revolution in the production of high-quality wine.


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