Publication Date
5-2025
Date of Final Oral Examination (Defense)
4-30-2025
Type of Culminating Activity
Thesis
Degree Title
Master of Science in Chemistry
Department
Chemistry and Biochemistry
Supervisory Committee Chair
Owen McDougal, Ph.D.
Supervisory Committee Member
Jenee Cyran, Ph.D.
Supervisory Committee Member
Michael P. Callahan, Ph.D.
Abstract
Recent research has highlighted Pulsed Electric Field (PEF) technology as an innovative approach in food processing, with promising applications in wine production. The current study explores the potential of PEF to accelerate vinification and improve the extraction of polyphenolic compounds, key contributors to red wine's chemical and sensory qualities, during the maceration and fermentation of Sangiovese grapes. On-site PEF trials were conducted at Cinder Wines in Garden City, Idaho, with daily sample collection over 14 days following PEF treatment of crushed grapes. Ultraviolet-visible (UV-Vis) spectroscopy was used to measure the increase in polyphenolic compounds correlated with enhanced sensory properties such as taste, smell, and color development in wine. Results show faster conversion of sugars into ethanol in PEF-treated samples, as well as PEF increasing both Total Polyphenol Content (TPC) and Total Anthocyanin Content (TAC) in Sangiovese grape must. Increasing polyphenol concentrations during maceration and fermentation presents numerous benefits, such as decreased labor demands and energy consumption, further enhancing operational efficiency. By improving both productivity and resource use, PEF technology presents a significant opportunity for wineries to increase efficiency and improve profit margins.
DOI
10.18122/td.2372.boisestate
Recommended Citation
Lorentz, Matthew Hartley, "Analyzing the Effects of Pulsed Electric Field in the Winemaking Process" (2025). Boise State University Theses and Dissertations. 2372.
10.18122/td.2372.boisestate