Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
Source abstract
Abstract
Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, pulsed electric field, ultra-high pressure homogenization, and, more recently, cold plasma are some of the best examples currently being explored. This article provides an overview of the latest scientific research into these five non-thermal technologies and their current status in relation to winemaking. By exploring the potential applications of these technologies, it becomes possible to enhance extraction, shorten maceration time, inactivate microorganisms and oxidative enzymes, reduce the addition of chemical additives, accelerate aging, improve wine quality, and much more. However, further experiments are necessary to better comprehend the short- and long-term impacts on the overall quality of the wines produced, especially in terms of sensory characteristics and consumer acceptance. Optimizing processing conditions and scaling up are also of paramount importance to ensure better performance of these technologies at the various stages of winemaking. Additionally, a combined technologies approach has been highlighted as one of the future directions to overcome the limitations of processing with a single technology.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Microbial Inactivation Methods · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
References (90)
Show source-provided references
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