Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2
This chapter reviews the main non-thermal technologies with application in enology and their impact in: the extraction of phenolic compounds from grapes, the elimination of indigenous microorganisms, and the subsequent effect in SO2 reduction. The technologies are physical processes with null or low repercussion in temperature and therefore gentle with sensory quality of grapes. High hydrostatic pressure (HHP), ultra high pressure homogenization (UHPH), pulsed electric fields (PEFs), electron-beam irradiation (eBeam), ultrasound (US), and pulsed light (PL) have interesting advantages and some drawbacks that are extensively reviewed highlighting the potential applications in current technology.
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