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electroporation (GB)

Novel technology, especially in the preparation of red wine, for an intense extraction of the phenols (Dyes and tannins) from the grape skins. The process was carried out by the Karlsruhe Research Center and the Wine Institute Freiburg developed in close collaboration with several wineries. The de-clipped berries are exposed to short electrical impulses (around 10 to 15 per second) with a voltage of up to 300,000 volts. As a result, the cell membranes of the berry skins become permeable and the substances leak out. The process takes place within a few hours, so much faster and gentler than the conventional one maceration, Whether this new, innovative process for winemaking suitable and also receives approval, further investigations are required. Other extraction methods that have already been tried and tested include Autovinifikation. Maceration. mash heating. Rotofermentation and overpumping,

Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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