## 2 Methodology and Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Non-Thermal Technologies** & **Applications** & **Benefits** & **Challenges** & **References** \\ \hline \multirow{4}{*}{High-power ultrasound (HPU)} & \multirow{4}{*}{\(\bullet\) Extraction} & \(\bullet\) & Accelerated mass transfer & \(\bullet\) & Uneven distribution & \\  & & \(\bullet\) & Shorter aging time & \(\bullet\) & Selectivity & \\  & \(\bullet\) & Fermentation & \(\bullet\) & Accelerated fermentation metabolism & \(\bullet\) & Selectivity \\  & \(\bullet\) & Microbial stabilization & \(\bullet\) & Reduction of SO\({}_{2}\) & \(\bullet\) & Rigk of excessive cavitation & \\  & \(\bullet\) & Aging & Improved quality characteristics & \(\bullet\) & Cost-effectiveness & \\  & & & & Extended shelf life & \(\bullet\) & \\ \hline \multirow{4}{*}{High hydrostatic pressure (HHP)} & \multirow{4}{*}{\(\bullet\) Inactivation of microorganisms} & \(\bullet\) & Reduction in microorganisms & \(\bullet\) & Undesirable sensory changes & \\  & & & Reduction of SO\({}_{2}\) & \(\bullet\) & In white wine & \\  & \(\bullet\) & Inactivation of microorganisms & \(\bullet\) & Accelerated aging & \(\bullet\) & Consumer acceptance & \\  & \(\bullet\) & Aging & \(\bullet\) & Improved sensory characteristics of red wine & \(\bullet\) & Equipment/operational costs & \\  & & & & Improved shelf life & & \\ \hline \multirow{4}{*}{Pulsed electric field (PEF)} & \multirow{4}{*}{\(\bullet\) Extraction} & \(\bullet\) & Increased phenolic content and anthocyanin & \multirow{4}{*}{} & \multirow{4}{*}{} \\  & \(\bullet\) & Malolactic fermentation & \(\bullet\) & extraction & & \\  & \(\bullet\) & Inactivation of & \(\bullet\) & Reduction in maceration time and temperature & \(\bullet\) & Selectivity & \\  & \(\bullet\) & microorganism & \(\bullet\) & Accelerated release of manoproteins & \(\bullet\) & Limited scalability & \\  & \(\bullet\) & Aging & \(\bullet\) & Accelerated aging & \(\bullet\) & Equipment complexity/cost & \\  & & & Reduction of SO\({}_{2}\) & \(\bullet\) & Reduction of SO\({}_{2}\) & \\ \hline \multirow{4}{*}{Ultra-high pressure homogenization (UHPH)} & \multirow{4}{*}{\(\bullet\) Inactivation of microorganisms} & \(\bullet\) & Reduction in microorganisms & \multirow{4}{*}{} & \multirow{4}{*}{} \\  & \(\bullet\) & Inactivation of oxidative & \(\bullet\) & Reduction of SO\({}_{2}\) & \(\bullet\) & Equipment cost/complexity & \\  & \(\bullet\) & enzymes & \(\bullet\) & Improved extraction & \(\bullet\) & Limited scalability & \\ \cline{1-1}  & \multirow{4}{*}{\(\bullet\) Extraction} & \multirow{4}{*}{\(\bullet\) Extraction} & \(\bullet\) & Increased antioxidant activity & \(\bullet\) & Limited scalability & \\ \cline{1-1}  & & & & Preservation of sensory and nutritional quality & & \\ \hline \multirow{4}{*}{Cold plasma (CP)} & \multirow{4}{*}{\(\bullet\) Microbial inactivation} & \(\bullet\) & Reduction in microorganisms & \multirow{4}{*}{} & \multirow{4}{*}{} & \multirow{4}{*}{} \\  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Applications, benefits, and challenges of selected non-thermal technologies in winemaking. Figure 1: Number of published articles about non-thermal technologies applications in winemaking. CP: cold plasma; UHPH: Ultra-high pressure homogenization; PEF: Pulsed electric field; HHP: High hydrostatic pressure; HPU: High-power ultrasound. Figure 2: Strategy employed in composing present review article.