This method can be used to make cell membranes temporarily permeable in order to introduce macromolecules, such as DNA or proteins, into cells or tissue. In the field of food and bioprocess engineering, electroporation can be used to improve mass transport processes or to inactivate microorganisms. The process is also used in the production of red wine in particular, but also white wine, in order to achieve intensive extraction of phenols(colouring agents and tannins) from the grape skins. It was developed by the Karlsruhe Research Centre and the Freiburg Viticulture Institute in close cooperation with several wineries.
The destemmed berries are exposed to short electrical pulses (10 to 15 per second) with up to 300,000 volts. This causes the cell membranes of the berry skins to become permeable and the substances are released. In white wine production, enzyme treatment and long maceration times can be omitted. In red winemaking, extraction is possible without heating the mash. Electroporation leads to a significantly higher red wine character even with a short fermentation period. The process takes place within a few hours, which is much faster and gentler than conventional mash fermentation. A similar method is irradiation with ultrasound; for other methods, see Extraction.
Further information
For information on the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
Graphic: by Zephyris, CC BY-SA 3.0, Link
Source: WIKIPEDIA Electroporation
