Making Wine in a Changing Climate: How to Do More with Less Using PEF Technology

Climate change is no longer a distant threat—it’s a growing reality for winemakers across Australia and New Zealand. From bushfires and droughts to unexpected frosts and shorter harvest windows, the vineyard is becoming an increasingly unpredictable place. The challenge? Producing consistent, high-quality wine with fewer resources, more volatility, and tighter margins.

But innovation doesn’t always mean reinventing the wheel. Sometimes, it’s about enhancing what’s already there. That’s where Pulsed Electric Field (PEF) technology comes in—a gentle, non-thermal process that’s quietly revolutionizing wine production across Europe and now emerging as a powerful solution for the ANZ wine industry.

Image generated by AI – illustrating the impact of climate change on grape production

What is PEF and Why Does It Matter?

PEF is an advanced, energy-efficient food processing technology that optimises the extraction of valuable compounds from grapes. Mashed grapes are pumped through the Elea PEF Advantage system, where rapid, targeted electrical pulses are applied. This process opens pores in grape cell membranes, significantly enhancing the release of polyphenols, anthocyanins, sugars, and other essential compounds.

In practical terms, this means:

🔹 Greater Value

• Speeds up fermentation and increases yield, improving overall efficiency

• Gently opens grape cells to release key compounds faster

• Leads to more effective fermentation and higher wine quality

🔹 Improved Quality

• Enhances wine’s sensory appeal ( improving flavour, aroma, colour)

• Red and rosé wines: deeper, more vibrant hues

• White wines: fresher appearance, less yellowing in young, unaged wines

• Releases aromatic compounds more effectively for better taste and fragrance

🔹 Take Control

• Offers full control over winemaking in all conditions

• Adjustable parameters for different grape varieties and goals

• Helps maintain wine quality and yield even in adverse weather

• Improves outcomes from suboptimal grape harvests

All without heat. All without chemicals. Just a pulse of electricity—and a huge leap in winemaking control.

A Fit for the ANZ Wine Landscape

Australian and New Zealand wineries—especially those in regions hit hardest by climate extremes, like the Hunter Valley, Central Otago, or Riverland—need tools that offer flexibility, precision, and sustainability. PEF ticks all these boxes.

Imagine this:

• Cutting maceration time in half, allowing you to double fermentation tank use during harvest season.

• Accelerating lees aging from 180 days to just 30 days, bringing premium wines to market faster without compromising mouthfeel or complexity.

• Inactivating spoilage microorganisms without filtration or high sulfite levels—ideal for unfiltered wines or low-intervention styles gaining traction across both countries.

Whether you’re producing fresh, fruit-forward whites in Marlborough, elegant Pinots in Tasmania, or bold Shiraz in McLaren Vale, PEF can be tailored to your varietals, style goals, and production scale.

In the summer of 2024, Elea, in collaboration with Enologica Fenocchio, conducted the world’s largest PEF wine trial at the Euro Ortofrutticola Del Trigno winery in Vasto, San Salvo, Italy, using the Elea PEF Advantage P 100 e.

Real-World Results Across Wine Types

Red Wines

• +24% Diacetyl – Boosts buttery, creamy notes for greater richness, depth, and a fuller flavour profile

• Up to +57% Polyphenols – Intensifies colour, enhances structure and mouthfeel, extends ageing potential, protects against oxidation, and adds antioxidant health benefits

White Wines

• Fermentation time reduced by 8 days

• Up to +250% more glutathione to preserve freshness and aroma

Rosé Wines

• More vivid, brilliant color

• Improved body and aroma persistence

This image showcases two glasses of unfiltered rosé wine, captured at the end of fermentation before filtration and stabilisation. The glass on the right, treated with PEF technology, displays a noticeably more intense and brilliant colour compared to the untreated sample on the left.

Scalable Solutions for Every Winery

Elea offers PEF systems that fit any winery size:

• P 1e for pilot or boutique wineries (up to 11 t/h)

• P 10–100e for mid-sized producers

• P 1000e for large-scale commercial wineries

All systems are easy to integrate, CIP/SIP ready, and HACCP compliant.

Innovation with Purpose

PEF isn’t just a high-tech trend—it’s a practical response to the shifting challenges of viticulture in a warming world. With water scarcity, lower yields, and compressed harvest seasons becoming the new normal, wineries must find ways to do more with less—without sacrificing quality. PEF gives you that edge.

Curious to Learn More?

If you’re a winemaker in Australia or New Zealand looking to innovate, improve sustainability, or simply gain more control over your production, PEF might be worth exploring.

Get in touch to see how this technology could be tailored to your winery.Let’s make sure your next vintage is your most resilient yet.