Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.

脉冲电场（PEF）是一种新兴的低温技术，能够减少葡萄汁或压榨葡萄中的野生酵母，促进发酵剂的植入，同时增加酚类和香气化合物的提取量。将强度为20 kV / cm，150脉冲和3μs的PEF连续施用到葡萄（Vitis vinifera L. cv Garnacha）的必需品上，使初始种群减少1-log CFU / mL，在大多数情况下，保持较高水平接种的非酿酒酵母发酵结束时的存活种群。接种的非酵母菌产生的几种特定的酵母代谢物在经过PEF处理的葡萄汁中发现酵母菌的含量较高，因此表明这些酵母菌的植入效果更好。主要差异不仅在某些酯（如乳酸乙酯，2-苯基乙酸乙酯和乙酸乙酯）中发现，而且在乳香长春花接种物中的乳酸浓度中也发现。