The potential of food is unleashed by the perforation of cell membranes caused by PEF (pulsed electric field) treatment.
The PEF from Elea is a process that creates pores with a diameter of a few nanometers in cell membranes at the cellular level. This process is applied to a wide range of products to enhance quality and unlock the potential of raw materials. As a low-temperature method, PEF serves as an alternative to thermal extraction processes like thermovinification. Since it reduces heat in all stages of the wine production process, it results in a more natural flavor of the grapes and a higher intensity of color. PEF increases the flexibility of harvests by extracting many high-value compounds from grapes, creating opportunities for new products. For more details, please contact us. We will provide you with detailed materials.
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basic information
Elea's PEF treatment is applicable in wine production across three different processes: mash treatment, lees treatment, and fermentation. The initial PEF treatment in wine production gently opens the cell membranes of the crushed grapes, enhancing the extraction of valuable compounds such as polyphenols and aromatic precursors. With faster extraction, the maceration time can be reduced by up to 50%. Improved rotation in fermentation tanks increases production capacity while reducing energy and water consumption. Additionally, PEF treatment promotes the self-digestion of the lees, allowing valuable compounds like polysaccharides, amino acids, and mannoproteins to be released rapidly from the cell walls. The accelerated self-digestion of yeast reduces the aging time of the lees from 180 days to 30 days, enabling the production of more complex wines with a superior mouthfeel. Finally, by applying a high-intensity PEF treatment, spoilage microorganisms can be gently inactivated without compromising flavor, thereby reducing the need for sulfites. This also promotes the release of mannoproteins and aromatic precursors from yeast cells, resulting in robustness and high quality. The storage period is shortened, and the wine achieves a more complex and stable aging state.
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Company information
Founded in Tokyo in 1948 by German entrepreneur Klaus Koerens, our company was the first German trading company allowed to resume business in Japan after the war. Since our establishment, we have walked alongside Japanese companies through Japan's reconstruction, modernization, and the period of rapid economic growth. Throughout our history of over 75 years, our constant passion has been to introduce cutting-edge technologies from Europe to companies active in various industries in Japan. At the same time, the diverse feedback from our Japanese customers has been reflected back to European suppliers, resulting in many instances of refined technology. We take pride in the fact that we continue to be a leading German trading company in Japan, as this reflects the high regard our efforts have received from both customers and suppliers. Moving forward, we will continue to stand between our Japanese customers and overseas manufacturers, being mindful of differences in business practices, culture, tradition, and behavior, and striving to create better relationships based on mutual respect. Furthermore, we will not only focus on product sales but also make efforts to provide long-term after-sales service to our customers after delivery.