# Non-Thermal and Thermal Physical Procedures--Optimistic Solutions in the Winemaking Industry
## 4 Key Results and Considerations  
Numerous studies have examined the composition of wine (physicochemical parameters, phenolic and volatile compounds extraction, color modification, sensory properties, etc.) correlated with process optimization (reducing the maturation time, minimum costs, increased quality). Ultrasound and pulse electric field treatments are the most analyzed techniques, while the cold plasma procedure is less studied in winemaking. In general, the existing papers are focused on phenolic compound extraction in red wine production, Cabernet Sauvignon, Pinot noir, and Temparanillo wines being predominant. Also, the chromatic characteristics of the samples, correlated with the content of anthocyanin, are the most analyzed parameters. The paper discusses six innovative techniques (ultrasounds, high pressure processing, pulse electric fields, cold plasma, microwave, and cryomaceration) and their applications in winemaking. Ultrasound technology has shown promise in accelerating wine aging by simulating natural aging processes, influencing polyphenol profiles, and enhancing microbial quality. Investigating novel methods for wine maturation holds promise for shortening conventional aging durations, thus expediting the availability of wines on the market. Pulse electric field technology has been utilized in wine production to provide better color, texture, taste, and preservation of nutritional content by non-thermally inactivating microorganisms, as opposed to traditional thermal processing methods. This treatment seems to be an effective alternative to increase the extraction yield and to enhance the proportion of bioactive compounds in the must. High-pressure processing in winemaking, in combination with low proportions of sulfur dioxide, can be effective in managing unwanted microbial growth, stabilizing and protecting the final quality of the wine. This treatment may also be effective for inhibiting volatile phenols such as 4-ethylguaiacol and 4-ethylphenol. Cold plasma treatment, known for its ability to inactivate microorganisms and oxidative enzymes, presents potential benefits for improving wine quality and safety, although research in winemaking remains limited. Microwave technology has been studied for its effects on various wine parameters, including volatile compounds, anthocyanins, and polyphenols, showing potential as an alternative method in winemaking. Cryomaceration, a cold maceration technique, has been found to enhance the concentration of volatile compounds and improve sensory profiles, although with variable effects on anthocyanin levels and physicochemical parameters. Depending on the specific goals, a combination of thermal and non-thermal technologies may be employed to achieve desired results while maintaining the quality and stability of the wine. Overall, these innovative techniques offer opportunities for optimizing winemaking processes and improving wine quality, but most of the studies reported their results at a pilot-scale. To be applied on an industrial level, further research is needed to fully understand their effects and applications.  
Conceptualization, C.E.L. and L.C.C.; methodology, C.E.L.; software, E.C.S.; investigation, C.E.L. and I.M.; resources, V.V.C.; writing--original draft preparation, E.C.S.; writing review and editing, C.E.L.; visualization, E.C.S. and L.C.C.; supervision, C.E.L. and V.V.C.; funding acquisition, V.V.C. All authors have read and agreed to the published version of the manuscript.  
This research was funded by Iasi University of Life Sciences.  
The authors declare no conflicts of interest.