## 4 Conclusions  
Although there is a growing interest in the application of PEF in the wine industry for microbial inactivation and optimizing mass transfer, including extraction yield and phenolic extraction, there is still a significant gap in knowledge regarding the effects of PEF on white grape varieties and the resulting impact on wine quality. One of the most interesting applications of PEF is optimizing _cucee_ must and wine yield, which are often associated with wines with a higher-quality profile. Thus, this coupled with the potential to increase the total wine yield suggests that PEF could have a positive economic and sustainability impact. However, both the lack of peer-reviewed studiesand assays performed at the pilot or industrial scale contribute to a lacuna of information, which acts as an obstacle to a wider acceptance of this technique in the industry. With this experiment, we hope to contribute to a better understanding of PEF as a scalable, economic, sustainable and easy-to-incorporate technology. For this, the comparison of PEF with other yield-improving and extraction techniques already well established in the industry, such as the case of yield extraction enzymes, is essential. With a protocol of 1 kV/cm and 2 kJ/kg, PEF was able to increase the _cuvve_ wine yield to 5.47%, while the use of yield extraction enzymes demonstrated a surprising reduction of \(-0.89\%\) when compared with control. This difference is partially justified by the reduction in the production of byproducts; while PEF produced +4.6% lees compared to control, it was able to reduce its production by \(-18.95\%\) when compared with the enzymatic treatment. Significant differences were found over the course of AF and 3 months after vinicitation for pH and TA between all subjects. TP, IC and %_Red_, %_Ye_ and %_BI_ demonstrated significant differences between control and both treatments, However, significant differences were not found between the application of enzymes and PEF. Using %_Ye_ as a browning indicator, we found that control had a significantly higher possible susceptibility to oxidation, which allows us to conclude that the use of PEF and extraction enzymes might contribute to the increase in antioxidative properties, which can be justified by the grade of polymerization of the polyphenolic molecules extracted. Turbidity was significantly distinct between control and both ARPEF and ARE, where both treatments presented higher NTUs in the first stages of vinicitation. However, after 3 months, ARPEF presented the lowest turbidity, followed by ARE, when compared to control. Regarding the total dry extract, assessed 3 months after vinicitation, it was determined that the enzymatic treatment presented a concentration significantly higher than ARC. PEF presented no differences between both groups; however, it was considerably lower when compared to ARE. Volatile acidity was also not affected significantly between all groups after 3 months. Among the possible novel findings of this study, in addition to the unexpected reduction of lees during vinicitation, another notable result was the rapid achievement of tartaric stability through PEF-assisted vinicitation. Based not only on our results but also on those of other authors, the application of pulsed electric fields (PEFs) in the winemaking industry holds great promise and merits further research to better understand and unlock its full potential. Conceptualization, M.A.-M., L.M.R., M.T.P. and C.S. ; methodology, M.A.-M. and L.M.R. ; formal analysis, M.A.-M., L.M.R., M.T.P. and C.S. ; investigation, M.A.-M., L.M.R., M.T.P. and M.A.-M.; writing--review and editing, M.A.-M. and L.M.R. ; project administration, M.T.P. All authors have read and agreed to the published version of the manuscript. This research was developed under the project \"PureWine--Increasing quality and production capacity of European Wine Industry through an innovative Pulsed Electric Field based process applied to vinicitation\", grants CENTRO-01-0247-FEDER-041392 and LISBOA-01-0247-FEDER-041392.