Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency.

The effect of moderate a PEF treatment (M-PEF) (5 kV·cm⁻¹, 8.8 kJ·kg⁻¹) and an intense PEF treatment (I-PEF) (5 kV·cm⁻¹, 52.9 kJ·kg⁻¹) on the reduction of maceration time during vinification of Caladoc and Grenache grapes was investigated.

In both grape varieties, M-PEF treatment combined with 4 days of maceration was the most effective treatment in achieving high anthocyanin content, color intensity and total phenol index at the end of fermentation. The I-PEF treatment promoted a rapid release of anthocyanins and phenolic compounds, along with a fast increment in the color intensity of the must after 24 h of maceration. Although the color intensity and anthocyanin content decreased significantly throughout fermentation when grape pomace was removed after 24 h, these parameters were similar, after 3 months of bottling, in the case of Caladoc and slightly lower in Grenache than the control wine, for which maceration was extended for 10 days.

Therefore, results obtained in this investigation are the first to demonstrate the potential of I-PEF for the reduction of maceration time to 24 h in red winemaking.

在浸渍-发酵阶段从葡萄固体部分提取的酚类化合物定义了红酒的许多感官属性，例如颜色，苦味或涩味。

一个适中PEF治疗的效果（M-PEF）（5千伏·厘米^-1，8.8千焦耳公斤· ^-1）和强烈的PEF治疗（I-PEF）（5千伏·厘米^-1，52.9千焦·公斤^{- 1}）研究了减少卡拉多克和歌海娜葡萄酿造过程中浸渍时间的减少。

在这两个葡萄品种中，M-PEF处理加上4天的浸渍处理是在发酵结束时实现高花色苷含量，颜色强度和总酚指数的最有效方法。I-PEF处理促进了花青素和酚类化合物的快速释放，以及浸渍后24 h汁液颜色强度的快速增加。尽管在24小时后去除葡萄渣后整个发酵过程中颜色强度和花色苷含量显着降低，但对于装瓶3个月的卡拉多克而言，这些参数是相似的，装瓶3个月后，歌海娜中的这些参数比浸渍葡萄酒稍低的对照葡萄酒延长了10天。

因此，本研究获得的结果首次证明了I-PEF可以将红酒中的浸渍时间减少到24小时。