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ABSTRACT: In the course of the production of red wine, electroporation of mash enables a fast extraction of the red pigments from the skin without remarkable heating of the mash. For white wine, the formation of pores in the cells fosters, among others, the extraction of flavoring substances. During the harvest in 2008, the electroporation device KEA-WEIN has been operated successfully in two wineries. All together, more than 5 m<sup>3</sup> of mash has been treated. During this year's experiments, some experience in the operation of the electroporation device on-site in a winery has been gained. To facilitate the evaluation of the experimental results, the electroporation device has been equipped with different sensors and measurement systems, e.g., for the power drawn from the grid and the temperature of the mash before and after the electroporation. The data logged during one exemplary run are presented in this paper. Based on the measurements, an estimation about the energy consumption and efficiency of the device has been made. Must and wine made from the grape varieties Pinot Noir and Riesling have been chemically analyzed. Selected data are presented in this paper.
IEEE Transactions on Plasma Science 09/2010; · 1.17 Impact Factor
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ABSTRACT: The degree of cell opening after electroporation can be derived from an electric impedance measurement in a frequency range between 500 Hz and 10 MHz. For a simple detection in a continuously flowing medium a measurement at a discrete frequency evaluating the phase shift between a measurement voltage across an electrode system and a current flowing through the sample volume has been investigated. The paper describes impedance measurements of the mash of wine grapes. For different grape varieties the frequency dependency of the phase shift has been measured. The data showed that the frequency of maximum phase shift differs with the grape variety. For the mash of wine grapes the measurement results based on the measurement of the complex impedance have been compared to the degree of extraction of color from the peel tissue of red wine grapes as a conventional method to determine the degree of denaturation. The measurements showed a correspondence between the color intensity of the must and the electric measurements.
IEEE Transactions on Dielectrics and Electrical Insulation 11/2009; · 1.09 Impact Factor
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ABSTRACT: In the course of the production of red wine the electroporation of mash enables a fast extraction of the red pigments from the skin without remarkable heating of the mash. For white wine the formation of pores in the cells fosters among others the extraction of flavouring substances. To demonstrate and further investigate these advantages the mobile electroporation device KEA-WEIN has been built. During the harvest in 2008 the electroporation device KEA-WEIN has been operated successfully in two wineries. All together more than 5 m<sup>3</sup> of mash has been treated. The electroporation device KEA-WEIN is equipped with a 6-stage Marx-generator operating at a repetition rate of up to 20 Hz. For the pulse application the mash is pumped through an electroporation reactor with a homogeneous field distribution. It was the aim of this year's experiments to gain some experience in the operation of the electroporation device on-site in a winery. To facilitate the evaluation of the experimental results, the electroporation device has been equipped with different sensors and measurement systems, e.g. for the power drawn from the grid, the temperature of the mash before and after the electroporation, and the throughput. A computer interface enables a continuous data logging. The paper presents and discusses the measurement results and experience gained during operation.
Pulsed Power Conference, 2009. PPC '09. IEEE; 08/2009
