The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement

Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims improve quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) prevent oxidation microbial spoilage, these processes can negatively affect quality aging potential. However, SO2 trigger allergic reactions, asthma, headaches in sensitive consumers, so limitations their use are needed. In red winemaking, prolonged maceration skins is required extract enough phenolic compounds from wine, which time-consuming. Consequently, industry looking for new ways lower levels, shorten times, extend shelf life while retaining quality. This review aggregates information about novel techniques such high-pressure processing, pulsed electric field, ultrasound, microwave, irradiation. general, shown lead improvements color characteristics (phenolic anthocyanin content), stability, sensory properties reducing need additions, shortening time, lowering load, thereby improving overall of wines.