Wine maturation using high electric field

Abstract

Wine maturation can take a long time and consumes storage space which can be a drawback while considering commercial aspect of wine making. In the past scientists have carried out experiments on maturing wine quickly using ultrasounds or gamma radiations. This study reports about maturing wine with high electric field at different frequencies applied for a short time duration. The electric field intensity and the frequency of the field along with the exposure time of wine to this field seem to be important parameters that could affect the the treated wine. Results obtained are encouraging and have a potential for commercial interest.