Effects of Pulsed Electric Field (PEF) Preprocessing During Maceration for Red Wine Processing of Idaho Wines: Analysis of Polyphenol Content in Sangiovese Red Wine

<p> <ul> <li> The wine industry has created around 70 wineries in Idaho and has had a $209.6 million impact on its economy. </li> <li> The cool climate has made white wines its top-produced wine, however, Idaho has recently been focusing on increasing production of red wines. </li> <li> Sangiovese grapes are a light red color, so producers are interested in increasing the strength of the color pigment. </li> <li> Red wine is produced through the maceration of grapes. </li> <li> Maceration is the process where grapes soak in their juice after being crushed to extract color and flavor from their skins. </li> <li> The maceration time is around 7 days, and producers hope to decrease that time to increase wine production. </li> </ul></p>