Enhance the quality of your wine, speed up fermentation, and maximise the extraction of valuable compounds — Revolutionising wine-making with Elea PEF Advantage systems.

PEF is an advanced, energy-efficient food processing technology that optimises the extraction of valuable compounds from grapes.

Mashed grapes are pumped through the Elea PEF Advantage system, where rapid, targeted electrical pulses are applied. This process opens pores in grape cell membranes, significantly enhancing the release of polyphenols, anthocyanins, sugars, and other essential compounds.

PEF treatment elevates wine quality, resulting in richer flavours, deeper colours, and superior overall characteristics.

The Elea PEF Advantage for wine

PEF Benefits for White Wine

PEF technology is transforming white wine production, reducing fermentation time by an impressive 8 days. By applying Pulsed Electric Fields to destemmed and crushed grapes, this innovative process enhances the release of sugars, enzymes, and essential compounds, allowing yeast to work more efficiently. The result is faster fermentation while preserving the fresh, delicate flavours that define quality white wines.

Process faster and increase capacity

PEF Accelerates fermentation

for white wine


250%

and increases glutathione

by up to

The increase in glutathione is likely due to improved extraction, as PEF treatment breaks down cellular structures, enhancing its release into the must before fermentation. Glutathione plays a crucial role in protecting the wine from oxidation and preserving its freshness and aromatic qualities during the shelf life or ageing process.

In addition, PEF can double the concentration of volatile thiols—compounds responsible for many of the tropical and citrus aromas in white wine—further enhancing its aromatic intensity and complexity.

In Chardonnay, PEF treatment creates a more layered flavour profile, with greater body, a vibrant character, and longer persistence on the palate. The result is a fresher, more refined wine with its delicate aromas beautifully preserved.

Industrial hose connected to machinery in a factory setting with the brand logo 'elea' visible on the equipment.

The Elea Flow Meter provides a consistent flow of grape juice into the PEF chamber

Concentration (µg/L)

Higher Glutathione concentration

Days of fermentation

-8 days

Faster Fermentation

Fermentation progress at 13 °C

3805

13444

PEF Benefits for Red Wine

Gain more valuable compounds and improve wine quality


23.8%

Increase diacetyl content

by up to

PEF technology has enhanced red wine production by increasing diacetyl content by 24%—a key compound that shapes the wine’s aroma and flavour profile. Known for its buttery, creamy notes, diacetyl contributes to the richness and complexity of high-quality red wines. By boosting its concentration, PEF intensifies the wine’s sensory depth, resulting in a more aromatic, flavourful wine with a fuller mouthfeel and a refined, well-rounded taste.

Increased Diacetyl content

Concentration (µg//L)

+24 %


Industrial setting with metal equipment, pipes, wiring, and a warning sign on a control panel.

Crushed grapes being PEF treated by the Elea PEF Advantage P 100 e chamber

57%

Increase polyphenol content 

by up to

An increase of 57% in polyphenol content is highly important in red wines, as polyphenols are essential compounds responsible for the wine’s colour, taste, and antioxidant properties. Polyphenols, such as tannins and anthocyanins, contribute to the wine’s structure, ageing potential, and mouthfeel, providing complexity and balance. The higher polyphenol content also helps protect the wine from oxidation, preserving its freshness and stability over time. Furthermore, polyphenols are known to offer health benefits, acting as antioxidants that may help reduce the risk of certain diseases.

Increased Polyphenol content

Concentration (mg/L)

+57 %


Increased Anthocyanin content

Concentration (mg/L)

+43.27 %

PEF Benefits for Rosè

PEF-treated wine boasts a richer body, a sweeter taste, and an aroma and flavour that linger more persistently over time.

Two glasses of rosé wine held up in front of large stainless steel fermentation tanks.

This image showcases two glasses of unfiltered rosé wine, captured at the end of fermentation before filtration and stabilisation. The glass on the right, treated with PEF technology, displays a noticeably more intense and brilliant colour compared to the untreated sample on the left. This striking vibrancy results from PEF’s ability to enhance the extraction of pigments and aromatic compounds, giving the wine a richer, more luminous appearance. Additionally, the brighter hue may be linked to reduced oxidation, as PEF helps minimise air exposure during fermentation, preserving the wine’s freshness and vitality.

Industrial facility with machinery and a person standing nearby

Monitoring PEF treatment level on the Elea PEF Advantage P 100 e generator

Quality, efficiency, value

and sustainability

Why I think PEF is the

Future of Winemaking

Over a decade ago, we at Elea identified the significant potential of Pulsed Electric Field (PEF) technology in winemaking. Today, we offer scalable solutions designed to enhance efficiency, optimise extraction, and support sustainable production for wineries of all sizes.

Portrait of a smiling man in a suit, short brown hair, and stubble beard, against a light background. Stefan Toepfl, MD at Elea Technology.

Prof. Dr. Stefan Toepfl

Managing Director

PEF improves the release of pigments, tannins, and aromatic compounds, resulting in deeper colours, enhanced flavours, and a smoother mouthfeel while also accelerating the fermentation process. This allows for a more controlled and efficient vinification, maintaining the integrity of the wine’s sensory characteristics.

Beyond improving wine quality, PEF contributes to more sustainable and cost-effective production. It reduces energy and water consumption, optimises fermentation and pressing, and increases grape yield—minimising waste while improving overall resource efficiency.

Whether for a small boutique winery or a large-scale operation, PEF technology represents a significant advancement in modern winemaking. By integrating this approach, producers can achieve higher efficiency, improved quality, and a more sustainable production process.


Sensory Science Validates PEF for Winemaking Excellence

Independent Trials with Assoenologi

To evaluate the sensory impact of Pulsed Electric Field (PEF) technology in real-world vinification, Elea partnered with the Italian Association of Oenologists (Assoenologi) for an independent sensory analysis. The trials took place during the 2024 harvest in Abruzzo—the first industrial-scale wine trials of their kind using PEF.

A tasting panel of around 15 assessors, including technical experts and members of the scientific community, conducted blind evaluations. Wines produced from grapes treated with the Elea PEF Advantage P100e were compared to untreated control samples.

Both sets of grapes—control and PEF-treated—were sourced from the same vineyard and varietal. Identical vinification protocols followed the initial treatment, ensuring that any sensory differences could be directly attributed to PEF.

Sensory Results: Chardonnay

More Fruit, More Freshness

The PEF-treated Chardonnay stood out with a more pronounced fruity profile, while the control sample displayed stronger floral notes. Visually, the PEF wine had more intense green reflections, a visual cue often linked to freshness.

On the palate, it showed livelier acidity and a more dynamic, vibrant mouthfeel. These results are in line with Elea’s technical findings, which suggest PEF enhances the release of thiols and glutathione—key compounds for aromatic intensity and freshness in white wines.

Sensory Results: Montepulciano

Greater Structure and Youthful Character

The Montepulciano from PEF-treated grapes exhibited a vibrant ruby-red colour, compared to the garnet hue of the control wine. Tasters described it as more youthful and structured, with enhanced woody notes and a harmonious level of astringency.

While the control was noted for its fruitiness, it lacked the balance and complexity seen in the PEF-treated sample. These findings correlate with Elea’s internal data showing that PEF increases the extraction of polyphenols and anthocyanins—crucial for colour, body, and ageing potential in red wines.

Discover the ideal Elea PEF Advantage P e system for your wine.

Metal chamber with treatment cells and pipes.

Elea PEF Advantage Pipe systems treat both liquid and semi-liquid food. All Elea PEF Advantage Pipe extraction systems comply with HACCP requirements and are CIP and SIP ready.

PEF Advantage P 1 e

  • Our most compact PEF extraction solution, easy to integrate, operate and maintain.

  • The P 1 e offers full control over your processing capacity, handling up to 11 t/h, depending on the process parameters.

Generator and external chamber with pipes and treatment cells

PEF Advantage P 10-100 e

  • The PEF Advantage P 10 e & 100 e are designed to be easily and fully integrated into your existing production line with minimal disruption.

  • The PEF Advantage P 10 e can process up to 15 t/h, while the PEF Advantage P 100 e handles up to 40 t/h, both depending on the process parameters.

Industrial machinery for food processing, featuring large metal cabinets with a control panel, branded as Elea, used for processing foods using pulsed electric fields.

PEF Advantage P 1000 e

  • The PEF Advantage P 1000 e, Elea’s highest-capacity extraction system, is designed for large-scale production and offers easy installation and maintenance.

  • The PEF Advantage P 1000 e can handle capacities of up to 70 t/h, depending on the process parameters.

Every Elea PEF Advantage systems share the same 24/7 production capability and are built to operate under extreme conditions.

PEF solutions, customer care and support

Meet the Elea wine team

  • Portrait of a woman with brown hair wearing a black turtleneck.

    Sveva Cesari

    Food Technologist

  • Oleksii Parniakov

    Oleksii Parniakov

    Principal Scientist / Special Projects

  • Man with glasses and mustache smiling, wearing a suit and white shirt, in front of a whiteboard with drawings and text.

    Johannes Pfeiffer

    Sales Manager