Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry

Abstract

Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, winemakers are implementing a range of physical non-thermal (ultrasound technology and cold plasma technology) and thermal (microwave treatment) processes to streamline and optimize winemaking technologies, reduce costs, speed up production, and improve sustainability. This study examines the existing literature regarding the effects of various physical approaches on the quality of wines. Scientific articles are concentrating on enhancing the extraction of phenolic compounds and other active compounds—especially those that contribute positively to wine quality. The reviewed literature only offers a limited amount of information on this subject; further investigation is required to determine the significance, applicability, and efficacy of thermal and non-thermal procedures in the wine industry