The efficiency of combined electrically-assisted high pressure homogenization techniques for disruption of wine yeast cells (Saccharomyces cerevisiae bayanus, strain DV10) in an aqueous suspension (1% w/w) was studied. The pulsed electric field (PEF) and high voltage electric discharge (HVED) were applied at electric field strengths of 10 kV/cm and 40 kV/cm, respectively. The high-pressure homogenization (HPH) technique was applied within pressure range 30-200 MPa at different number of passes (1-20). Releasing of intracellular ionic content was characterized by conductivity disintegration index Z (0-1), releasing of high molecular weight content was analyzed using spectroscopy and electrophoresis methods. It was shown that releasing efficiency of ionic components, enzymes, proteins and other bio-products dramatically depended on the applied method of disruption. Extraction efficiency was rather high for ionic components and small for high molecular weight components in PEF or HVED pre-treated suspensions. However, application or the combined HVED-HPH technique resulted in material loss of integrity by yeast cell walls. Even small disintegration (Z(i) = 0.15 +/- 0.05) initially induced by HVED pretreatment resulted in noticeable acceleration of HPH disruption kinetics. The proposed combined HVED-HPH technique may have a good potential in future biotechnological and food applications. (c) 2008 Elsevier Ltd. All rights reserved.