The use of emerging non-thermal technologies to produce foods and beverages allows the better retention of the original food flavor and aroma compounds and other thermolabile components, as no heat is employed in the process. In addition, physical processes are a healthy alternative to chemical additives for food preservation.

Research on the application of non-thermal technologies in fermented wine suggests that these treatments have the following advantages: shortening the maceration time of winemaking materials; promoting the extraction of main functional components; enhancing the color of wine; inactivating spoilage microorganisms and oxidative enzymes; and accelerating the release and formation of aroma substances.

The focus of this Special Issue is on technologies such as high-pressure processing, pulsed electric fields, ultrasound, cold plasma, ultraviolet, and pulsed light applied in the wine industry. Studies may include the effects of processes on food composition, nutrients, structure, and other quality factors, as well as microbial and enzyme inactivation. Original research and review articles comparing these technologies alone or combined with heat and conventional thermal processes in terms of cost, safety, energy consumption, effects on quality, scale-up, etc., are welcome.

Potential topics include but are not limited to the following:

• Non-thermal technologies used in the wine industry
• Reduction of maceration time
• Improving maceration capacity
• Improving the quality of the final wine product
• Diversifying wine flavor profiles and developing new products
• Time reduction of aging on the lees
• Producing more complex wines
• Controlling fermentation and spoilage
• Increasing safety for unfiltered wines
• Using less SO2 in wine production