Elea and Assoenologi Confirm Sensory Benefits of PEF Technology in 2025 Wine Analysis
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Elea’s Food Technologist and PEF Wine Expert Sveva Cesari presenting PEF Wines from biggest to date industrial PEF wine trial in Abruzzo 2024
In a major milestone for wine innovation, Elea has announced the results of the 2025 sensory analysis conducted in partnership with the Italian Association of Oenologists (Assoenologi). This expert tasting follows the successful application of Elea’s PEF Advantage P100e system during the 2024 harvest in Abruzzo, where more than 350,000 liters of wine were produced using Pulsed Electric Fields (PEF) technology.
During blind tastings, a panel of 15 sensory assessors—including scientists and oenology experts—evaluated wines made from the same vineyards, with and without PEF treatment. The findings confirm that PEF enhances wine character, color, structure, and freshness—with no changes to standard vinification protocols.
Key Sensory Outcomes:
Chardonnay: More pronounced fruitiness, vibrant acidity, and fresher appearance due to increased glutathione and thiols.
Montepulciano: Brighter ruby color, more balanced tannins, and enhanced aromatic structure from elevated polyphenol and anthocyanin content.
These results validate Elea’s technical data and further highlight PEF's role in boosting yield, shortening fermentation times, and minimizing energy consumption (just 5–10 kW/h for industrial systems).
Try PEF Yourself – Join the 2025 Tour
To share these benefits with producers worldwide, Elea is launching the 2025 Wine & Olive Oil PEF Tour, offering free on-site trials with the mobile PEF Advantage P1e (10 t/h capacity).
🔗 Learn more and sign up: www.eleapef.com/wine-and-olive-oil-pef-tour-2025