The application of pulsed electric field (PEF) technology as a food processing technique has been the focus of research in recent years and has the potential to positively change the course of future wine-production. Using this emergent technology to induce electroporation in the grapes or yeast of wine elicits the potential to both accelerate the vinification process and improve the extraction of desirable compounds. Among these compounds, polyphenols and mannoproteins play an important role in achieving the chemical and sensory properties unique to wine. The aim of this study was to analyze the presence of these polyphenols and mannoproteins, along with the measurement of total acidity, sugar content, color, and turbidity of red and white wines, which are measures of quality control. UV-Visible spectroscopy and other quantification techniques will help determine if PEF increases the desired outcomes in wine-making.