# Non-Thermal and Thermal Physical Procedures--Optimistic Solutions in the Winemaking Industry
## 2 The Use of Non-Thermal Techniques in Winemaking Optimization
### Ultrasound Technique
Despite extensive research in this area, the translation of findings to industrial-scale operations has been limited, primarily due to the absence of scalable protocols and strategies [27]. Various in-depth investigations have shown that ultrasounds can improve the polysaccharide composition of wine while also reducing the aging period. Moreover, ultrasound shows effectiveness in facilitating many essential chemical reactions for the maturation and aging processes of fermented beverages (oxidation, esterification, and proteolysis). Additionally, ultrasounds play a significant role in enhancing the overall quality of these products by promoting favorable attributes related to texture, color, and aroma [28]. [PERSON] et al. [29] provided empirical evidence indicating that ultrasound treatments facilitate the extraction of volatile compounds in wines. [PERSON] et al. [30] suggested the use of both high-power ultrasound and thermal treatment to deactivate _Bretanomyces bruxellensis_ in red wines, while [PERSON] et al. [31] recorded a significant increase in antioxidant activity in wines treated with ultrasounds combined with reduced temperatures. In our team's previous publications [27; 32], we emphasized the significant impact of ultrasound treatment as an effective alternative for reducing aging time in contact with wood chips. A notable influence on the phenolic and sensory profile of white wines was observed. Also, these results were correlated with a shorter contact time compared to conventional aging procedures. The samples treated with oak chips exhibited more intense fruity, woody, and spicy notes. The authors highlighted the significant influence of the type of oak fragment, the dosage, and the contact time on wine's quality. Exploring innovative wine aging techniques has the potential to reduce traditional aging times, making wines available to the market more quickly. Some studies have also investigated combinations with micro-oxygenation to imitate traditional barrel-aging conditions [18]. [PERSON] et al. [33] evaluated the impact of ultrasound amplitude (41% and 81%) and treatment time (1, 3, and 5 min) on phenolic profile. They found that anthocyanins and phenolic compounds were not degraded with increased amplitude and sonication time, and the chromatic properties of the wines remained preserved. The study also examined the effect of amplitude and ultrasound time on the evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher amplitude level (81%) led to a greater percentage decrease in tannins, with a reduction of 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine, which did not exhibit significant changes during storage. [PERSON] et al. [20] proposed sonication as an efficient preservation method for fruit juices, particularly when high retention of anthocyanins is required. They obtained significant degradation of the main anthocyanins from wine (cyanidin-3-O-glucosidase, malvanidin-3-O-glucosidase, and delphinidin-3-O-glucosidase). The authors postulated that the cavitation-generated hydroxyl radicals or hydrogen peroxide may participate in the breakdown of anthocyanins through ring opening and the production of chalcone structures. The intense temperature and pressure conditions experienced during sonication result in the rapid isomerization of color pigments. [PERSON] et al. [34] obtained twice lower values in anthocyanin content in Merlot wines obtained with ultrasound maceration (128 mg/L) comparing to maceration in rotating tanks (302.9 mg/L). Ultrasounds have also been effective in the sterilization process when combined with other methods, such as heat treatment and the addition of sulfur dioxide [35]. Some significant findings are shown in Table 1 in order to summarize the existing studies and enable it to be clearer in establishing correlations between winemaking and practical experimental settings.