Pulsed Electric Field (PEF) technology applied to food and beverage processing has been proven to increase extract yield, reduce energy demand, and improve physiochemical quality. Research into the relevance of PEF application for winemaking appears promising at lab-scale batch treatment, however understanding scalability is critical for commercial adoption. This study constitutes the first evaluation of continuous flow PEF technology applied to Sangiovese grapes in the United States and outlines considerations for commercial application, including the importance of grape must homogeneity and PEF treatment parameters. In this study, Sangiovese grape must was pumped through a continuous flow Elea PEF Pilot Dual system equipped with a DN-80 accessory at ~1,200 L/hr., and the must was evaluated for changes during the first seven days of fermentation using parameters identified by the partnering winery that included °Brix, pH, total acidity (TA), total polyphenol content (TPC), and total anthocyanin content (TAC). Data collected for °Brix, pH, and TA indicate a PEF effect, but no change to fermentation after seven days. Similarly, chemical analyses of TPC and TAC indicate that PEF influences an early release of polyphenolic compounds that largely diminishes by day seven. This study demonstrates that PEF treatment provides an effect on grape must prior to wine making and outlines considerations for commercial winemakers interested in applying the technology at scale. Further research is needed to explore winery-specific parameters and evaluate the finished product to determine the depth and practical implications of the effect.