# Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips
## 1 Introduction  
Pulsed electric field (PEF) treatment has garnered attention within the food industry over the past two decades for the advancement of mild processing technologies, in order to replace thermal processing [1]. Recognized as one of the emerging technologies, PEF holds great promise for bio and food technology. During PEF treatment, a plant tissue is subjected to short, repetitive pulses of high voltage, inducing the formation of pores, ultimately resulting in enhanced membrane permeability and cell rupture. PEF treatment protects the inherent quality characteristics of food, encompassing sensory attributes and nutritional value since it is a non-thermal treatment. Additionally, it can control the microbial population with minimal or negligible alterations during the processing stages [2]. Beyond its efficacy in inactivating microorganisms through the disruption of cell membranes [2, 3], the increased membrane permeability achieved via PEF facilitates the mass transfer of intracellular compounds to the solvent. Furthermore, PEF treatment can also be combined with other supplementary processes, including but not limited to drying, dehydration, extraction [4, 5], and freezing [6]. This multifaceted application underscores the versatilityand adaptability of PEF in diverse industrial contexts, positioning it as a pivotal technology in food processing and preservation. Among other topics, there has been an increasing interest in the application of PEF in enology for varied objectives. PEF has been used for the maturation of brandy [7] as well as for the amelioration of the qualitative attributes of red wine [8]. An important topic is the extraction of phenolic compounds from grape skin during maceration-fermentation, which holds considerable promise [9]. To this end, the effect of PEF on the chromatic and phenolic characteristics of Cabernet Sauvignon red wines during their maturation in oak barrels was examined [10]. Additionally, the effect of PEF on the physical, chemical, and sensory properties of red wine has been examined. It was found that PEF fostered the development of color intensity as well as increased the anthocyanin and phenol content during the alcoholic fermentation of Merlot grapes, persisting up to seven months post-bottling [11]. In another study, it was showcased that better qualitative and quantitative parameters are achieved when PEF is applied during the cold maceration step rather than the alcoholic fermentation step of red winemaking [12]. In addition to the above, the effect of PEF on (+)-catechin-acetaldehyde condensation has also been studied. It was observed that condensation of catechin contributes greatly to the wine's taste during the aging process [13]. In the food and beverage industry, the practice of flavoring with natural compounds has gained prominence, driven by a consistent consumer preference for \"natural\" food products [14]. Conventionally, the flavoring or aging of wines occurs within oak barrels, bestowing high-quality organoleptic characteristics to red wines [15]. This process significantly influences the final product, impacting color, texture, tannin profile, and flavor [16; 17]. However, the aging process in barrels poses substantial financial burdens for winemakers. This is attributable to the prolonged duration for which the wine must remain in the barrels, typically ranging from 6 months to 2 years. Additionally, there is a limitation to the usage of the oak barrels since they can only be utilized for 3-4 cycles (beyond which they cease to contribute beneficial elements to the wine), and there is a limited capacity, usually 225 or 500 L, for each barrel, necessitating many barrels and space. Furthermore, the labor-intensive nature of barrel maintenance, frequent filling, and cleaning contributes significantly to the overall cost of the aging process [16]. A cost-effective alternative to oak barrels is the utilization of wood chips [18]. The cost of chips is substantially lower than that of an oak barrel.