# Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine

## TL;DR

This study examines how pulsed electric fields and sulfites affect the chemical and sensory properties of Primitivo red wine during production and storage.

## Contribution

The paper reveals new insights into how PEF and sulfites interact to influence wine composition and sensory characteristics over time.

## Key findings

- PEF treatment increases anthocyanin and polyphenol extraction initially but reduces certain compounds after six months.
- PEF + SO2 combination preserves fresh fruit aromas and limits oxidative compounds better than SO2 alone.
- SO2-treated wines show a more balanced aroma profile with cherry, plum, and licorice notes.

## Abstract

The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO2 improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO2 combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO2 have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO2 treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes.