Electroporation

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This method can be used to make cell membranes temporarily permeable in order to introduce macromolecules, such as DNA or proteins, into cells or tissue. In the field of food and bioprocess engineering, electroporation can be used to improve mass transport processes or to inactivate microorganisms. The process is also used in the production of red wine in particular, but also white wine, in order to achieve intensive extraction of phenols (colouring agents and tannins) from the grape skins. It was developed by the Karlsruhe Research Centre and the Freiburg Viticulture Institute in close cooperation with several wineries.

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Domäne Wachau (Wachau)

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Electroporation

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