## 1 Introduction  
Wine is one of the most widely consumed alcoholic beverages. According to the World Viticulture Report [1], in 2023, the world wine production amounted to 247 million hectoliters, which indicates the importance of the wine market on the global scale. The winemaking process can be defined as a series of operations ranging from grape juice extraction to alcoholic fermentation, aging, clarification, and packaging [2]. Although winemaking is strongly linked to tradition, these various stages can be significantly improved through the application of innovation, which can result in high-quality wines with a longer shelf life. The consumer demand for such wines, and the openness of the wine industry to innovative technologies and approaches, has resulted in remarkable scientific coverage and developments over the last 20 years. In this context, non-thermal technologies have been recognized by the scientific community as a useful tool for the wine sector [3]. The ability to increase the extraction of bioactive compounds, enhance the color of wine, shorten macceration time, accelerate maturation and bottle aging, reduce spoilage microorganisms and oxidative enzymes, and maintain or even improve wine quality and sensory characteristics are key parameters allowed by these technologies [3, 4, 5]. In addition, lower treatment temperatures and shorter processing times make these technologies suitable for a heat-sensitive medium such as wine. Several recent publications summarize the main features of those most successful, like high power ultrasound [6; 7; 8; 9], high hydrostatic pressure [10], pulsed electric field [9; 11; 12], ultra-high pressure homogenization [13; 14; 15], and, most recently, cold plasma [16]. The application of some of these non-thermal technologies for wine processing, preservation, and quality enhancement has been recently reviewed by [PERSON] et al. [3].  
Among the aforementioned technologies, high-power ultrasound (HPU) has proven to be a very efficient for the extraction of grape compounds [17; 18; 19; 20; 21; 22; 23], the production of low-sulfite wines [24; 25], the stabilization of wine proteins [26], and the preservation/improvement of wine quality characteristics [27; 28; 29; 30; 31; 32; 33; 34]. High hydrostatic pressure (HHP) is another promising technology that can be used to alter wine composition [35], accelerate the aging process [36; 37], reduce wild microorganisms [38], and thus minimize SO\({}_{2}\) addition during winemaking [39; 40; 41]. There is, at present, an increasing research interest in pulsed electric field (PEF) for several applications on grape, must, and wine, such as the control of the microbial population [42; 43; 44; 45; 46; 47; 48; 49; 50], the reduction in maceration time [51; 52; 53], the extraction enhancement of bioactive compounds [54; 55; 56; 57; 58; 59], and assistance in the aging and enrichment of wines with aroma compounds from oak chips [60]. Furthermore, ultra-high-pressure homogenization (UHPH) was highlighted in view of grape must processing, inactivating microorganisms and oxidative enzymes [61; 62; 63], improving colloidal stability [64], and additionally allowing for the easier implementation of new fermentation biotechnologies [65]. Although cold plasma (CP) is the newest non-thermal technology presented in winemaking, its research is becoming very important. A strong benefit of using CP technology was demonstrated through the preservation or even improvement of wine quality and oxidative stability [66; 67; 68], the reduction in natural contaminants of wine-like biogenic amines [69], and in chemical additives such as SO\({}_{2}\)[70]. In addition to the direct application to must or wine, CP also showed effectiveness in the microbial sanitization of wine barrels [71].