## 2 Materials and Methods
### Viiiification and PEF Application  
Immediately upon sorting, each batch was processed; see Figure 1. The first stage of unification consisted of destemming and crushing the grapes, started by the unloading of the grape transport boxes to the destemmer/crusher (CMA Lugana 1), consisting of a destemming drum and two rubber crushing rollers. Commercial-grade pectolytic (1.5 g/100 kg) for juice yield increase was added at this point to the designated batches. SO2 and ascorbic acid [34] were also added at this stage at a concentration of 15 mg/kg and 3 g/100 kg, respectively, to prevent oxidation in all batches. From there, the grape mash was pumped (Peristaltic Pump, CME PPC 200) at a rate of 4 ton/h through a continuous treatment co-axial chamber, where it was then subjected to PEF treatment in the required batches. To prevent disruption of the grape mash flow during pumping, a system of DN50 hoses was used. At the end of the line system, the grape mash would enter a pneumatic press (Bucher Vaslin(r) XPr0 5, Chalonnes-sur-Loire, France) to start the next step of conventional white \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **PEF** & **Free Run** & **Free Run** & _Cruée_ & _Cruée_ & **Total _Cruée_** & **Total _Cruée_** \\  & **Protocol** & **_Cruée_ Vol.** & _Cruée_ Yield** & **Press Vol.** & **Press Yield** & **Press Yield** & **Vol.** & **Yield** \\  & & **(mL)** & **(\%)** & **(mL)** & **(\%)** & **(mL)** & **(\%)** \\ \hline Control & - & 25.33 \(\pm\) 5.03 & 12.7\% & 20.00 \(\pm\) 4.0 & 10.0\% & 45.33 \(\pm\) 8.08 & 22.7\% \\ \hline A & 1 kV/cm; & 29.67 \(\pm\) 1.53 & 14.8\% & 23.67 \(\pm\) 3.21 & 11.4\% & 53.33 \(\pm\) 4.62 & 26.2\% \\ \hline B & 1 kV/cm; & 2 kJ/kg & 34.66 \(\pm\) 1.53 & 17.3\% & 18.67 \(\pm\) 0.58 & 9.3\% & 53.33 \(\pm\) 1.15 & 26.6\% \\ \hline C & 1 kV/cm; & 3 kJ/kg & 31.00 \(\pm\) 4.58 & 15.5\% & 21.66 \(\pm\) 3.21 & 10.8\% & 52.66 \(\pm\) 7.75 & 26.3\% \\ \hline D & 0.5 kV/cm; & 2 kJ/kg & 30.33 \(\pm\) 1.53 & 15.2\% & 18.00 \(\pm\) 2.65 & 9.0\% & 48.33 \(\pm\)1.53 & 24.2\% \\ \hline E & 1.5 kV/cm; & 2 kJ/kg & 31.00 \(\pm\) 1.73 & 15.5\% & 16.67 \(\pm\) 2.08 & 8.4\% & 47.67 \(\pm\) 0.58 & 23.9\% \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Preliminary Results: Optimization of a PEF Protocol for Arinto Grapes. Figure 1: Simplified schematic of white grape viiiification process, including the stage of PEF application: (1) Destemmer and crusher; (2) Peristaltic pump; (3) Co-linear PEF treatment chamber; (4) Pulse generator; (5) Press; and (6) Tank. wine vunification: the pressing stage. Considering that the main objective presented in this paper is to assess the possibility of a yield increase in _cavee_ must (originating from free run and 1 st stage pressing) by using assisting technologies, enzymes, and pulsed electric fields. Therefore, the pressing cycle considered had a duration of 30 min, with a maximum applied pressure of 0.2 bar. At the end of pressing, each grape must was remitted to its inox tank, and commercial-grade petolytic enzymes (1 g/hL) were added to all vats to aid the clarification of the musts before fermentation. Cold settling occurred during 48 h at a temperature of 9.5 \({}^{\circ}\)C \(\pm\) 1. At the end of clarification, all musts were racked and inoculated with commercial yeast (Merit(tm), [PERSON], Denmark) to guarantee standardized microbiological fermentation conditions. Yeast nutrient was also added at a concentration of 30 g/hL. Alcoholic fermentation (AF) was conducted at 15 \({}^{\circ}\)C \(\pm\) 1, and the temperature and density (Musimetre Denis, Noizay, France) of the must were monitored every day until the end of fermentation. Sample collection occurred at five key stages of vunification previously decided:  
1. Stage 0: immediately after pressing;
2. Stage 1: after cracking;
3. Stage 2: in the middle of AF (around 1050 g/dm\({}^{3}\));
4. Stage 3: at the end of AF;
5. Stage 4: evolution after 3 months.