## 3 Non-Thermal Technologies in Winemaking Process
### High-Power Ultrasound (HPU) Effects on Varietal Aroma/Phenol Extraction and Wine Quality
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Sample** & \multicolumn{1}{c}{**Processing Conditions**} & \multicolumn{1}{c}{**Key Outcomes**} & \multicolumn{1}{c}{**References**} \\ \hline Cabernet Sauvignon & Ultrasonic bath (25, 40, 59 kHz & \(\bullet\) & Reduced content of higher alcohols. & \\ Cabernet Sauvignon & frequencies; 150–450 W & \(\bullet\) & Decrease affected by wine physicochemical & [30] \\ red wine & powers; 20–45 \({}^{\circ}\)C & \(\bullet\) & parameters. & \\  & temperatures; 10–50 min) & & & \\ \hline Red wine & Flat tip ultrasonic probe & & \\  & (diameter 13 mm; 20 kHz & \(\bullet\) & No degradation of phenolics. & \\  & frequency; 41 and 81\% & \(\bullet\) & Preservation of chromatic characteristics. & [27] \\  & amplitude; 1, 3, 5 min; & \(\bullet\) & Decrease in tannins with increase in amplitude. & \\  & immersion depth 2 cm) & & & \\ \hline  & Flat tip ultrasonic probe & \(\bullet\) & Increase in protein stability. & \\  & (diameter 13 mm; 20 kHz & \(\bullet\) & Positive conformational changes in wine proteins. & \\ White wine & frequency; 30, 60, 90\% & \(\bullet\) & Prevention of protein precipitation. & [26] \\  & amplitude; 5 and 10 min; & \(\bullet\) & Reduction in quantity of firing agents. & \\  & immersion depth 2–2.5 cm) & & & \\ \hline Sauvignon Blanc and & Ultrasonic probe (diameter & & \\ Pinot Gris white & 14 mm; max. amplitude of & \(\bullet\) & No significant effect on pH. & \\ wines & 125 \(\mu\)m; 24 kHz; continuous & \(\bullet\) & Decrease in antioxidant activity and total phenolic & \\ Syrah and Pinot Noir & mode with a flow rate of & & content. & [29] \\ red wines & 0.73 mL/s; residence time of & \(\bullet\) & Increase in color density. & \\ Rose wine & 20.5 s; specific acoustic power & & \\  & 10.8 W/mL) & & & \\ \hline  & & & Reduced alcohol content. & \\  & & & Increase in phenolic extraction. & \\  & & & Improved wine chromatic characteristics. & \\  & & & No significant differences in wine physicochemical & \\  & Pilot-scale power ultrasonic & \(\bullet\) & Characteristics and aroma composition. & \\ Monastrell red & system (400 kg/h capacity; & \(\bullet\) & Modification of physical characteristics of & [19; 20] \\ grapes & 2500 W power; 8 W/cm\({}^{2}\) & & grape skin. & / \\  & power density; 20 and 28 kHz & / & \\  & frequency) & & & \\  & & & Increase in free varietal aroma compounds (C6 & \\  & & alcohols, terpenes, and norisoprenoids) in must & \\  & & and wine. & \\ \hline  & Ultrasonic cleaning bath & & \\  & (45–100 kHz; 25–45 \({}^{\circ}\)C; & & \\  & 180–300 W; 10–50 min); & \(\bullet\) & Reducing effect on higher alcohols. & \\  & Ultrasonic multi frequency & \(\bullet\) & Better efficiency of cleaning bath compared to & \\ Cabernet Sauvignon & cleaning bath (25–59 kHz; & & probe. & \\ red wine & 20–45 \({}^{\circ}\)C; 150–450 W; & \(\bullet\) & Changes in wine color parameters. & [34] \\  & 10–50 min) & \(\bullet\) & Slight effect on phenolic compounds. & \\  & Horn ultrasonic cell crusher & \(\bullet\) & Accelerating effect on wine aging. & \\  & (diameter 6 mm; 20 and & \\  & 25 kHz; 100–700 W; 18 \({}^{\circ}\)C; & & \\  & 30 min) & & \\ \hline Cabernet Sauvignon & Ultrasonic probe (diameter & \(\bullet\) & Increased content of polyphenols. & \\  & 22 mm; 24 kHz frequency; & \(\bullet\) & Reduced content of tannins. & [31] \\ red wine & 400 W; 50, 75, 100\% amplitude; & \(\bullet\) & Reduced astringency. & \\  & 60, 90, 180 s) & & \\ \hline  & Flat tip ultrasonic probe & & \\ Cabernet Sauvignon & (diameter 13 mm; 26 kHz & \(\bullet\) & No effect on phenolic composition. & \\ red wine & frequency; 30, 60, 90\% & \(\bullet\) & Increase in HCl index. & \\  & amplitude; 2, 6, 10 min; & \(\bullet\) & Decrease in astringency index and particle size. & [28] \\  & immersion depth 2 cm) & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._