## 3 Non-Thermal Technologies in Winemaking Process
### High Hydrostatic Pressure (HHP) Effects on Wine Phenolics, Color, and Aroma
\begin{table}
\begin{tabular}{l c c c c} \hline \hline  & **Sample** & **Processing Conditions** & **Key Outcomes** & **References** \\ \hline Red wine & 500 MPa for 5 min at 20 °C & \(\bullet\) & Decrease in phenolic compounds after 5 months of aging. & [6] \\  & & \(\bullet\) & No significant effect on sensory characteristics. & \\  & & \(\bullet\) & Promotion of phenolic reactions similar to those observed during aging processes. & \\  & & \(\bullet\) & No effect on chemical composition at the early aging stage. & \\  & & \(\bullet\) & Reduced content of phenolics and antioxidant activity in pressurized wines (\(<\)60 mg/L SO2) & \\  & & \(\bullet\) & After months. & \\ Red wine & 350 MPa for 10 min at 8 °C & \(\bullet\) & No significant difference in chemical composition compared to unpresurized wine & [9] \\  & & \(\bullet\) & Changes in wines under characteristics. & \\  & & \(\bullet\) & Complementation of SO2, cation mechanism. & \\  & & \(\bullet\) & Greater changes in phenolic composition with higher processing conditions. & \\  & & \(\bullet\) & Increase in cable parameters in role and some phenolics in white wine. & \\  & & \(\bullet\) & No effect on patient of duration in road wide wine. & \\  & & \(\bullet\) & No effect on patient of duration in road wide wine. & \\  & & \(\bullet\) & No significant changes in sensory characteristics. & \\  & & \(\bullet\) & Reduction in all of SO2. & \\ \hline  & & \(\bullet\) & Vulnerability of \(\bullet\) & Previously not confirmed right after pressurization in red wine. & \\  & & \(\bullet\) & Decrease in vulnerability of \(\bullet\) & \(\bullet\) & Weather wine. & \\  & & \(\bullet\) & Complete reduction in \(\circ\) & Straight during strong storage. & \\  & & \(\bullet\) & Competive recovery of vulnerability of \(\bullet\) & Rapidness during storage. & \\  & & \(\bullet\) & Sibight decrease in amboyams in white. & \\  & & \(\bullet\) & Microball stabilization of sweet wines and reduction in SO2. & \\  & & \(\bullet\) & Significant reduction in phenolic compounds, volatile acidity, and acet acid content. & \\  & & \(\bullet\) & Modifications in wine phenolic and aroma compounds after 12 months. & \\ Red wine & & \(\bullet\) & \(\bullet\) & Modifications in wipe phenolic and aroma compounds after 12 months. & \\  & & \(\bullet\) & Changes in wine owned characteristics during 12 months. & \\  & & \(\bullet\) & Reduction in negurized doses of SO2. & \\ \hline Tempranillo wind wine and Cayetana white wine & 400 MPa for 5 and 30 min & \(\bullet\) & Modified quality characteristics of white wine. & \\  & & \(\bullet\) & No longer changes in chemical composition of red wine. & [7] \\  & & \(\bullet\) & Accelerated aging of white. & \\ \hline Sauvington Blanc and Finot Crits while wines & \(\bullet\) & No significant effect on wine quality parameters directly after processing. & \\  & & \(\bullet\) & Small overall effect on wine quality characteristics after 2 months of storage. & [5] \\  & & \(\bullet\) & Significant changes in wine areas compounds. & \\  & & \(\bullet\) & Increase in total eligible acid content. & \\ Red respberry wine & & \(\bullet\) & Reduction in alcohol content. & \\  & & \(\bullet\) & Improvement of wine sensory characteristics. & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Summary on recent research outcomes for High Hydrostatic Pressure (HHP).