Analysis of the innovative techniques to improve red winemaking

The thesis examines several innovative techniques for enhancing the production of red wine. In particular, the effect of various techniques on physicochemical characteristics, aromas, phenolic profiles, and microbiological characteristics of red wines are examined. The processes that are reviewed are carbonic maceration, pre-fermentative cold maceration, post-fermentative maceration, pulsed electric fields (PEF), high-power ultrasounds, e-beam radiation, ozone grape treatment. Also discussed are the variables influencing the extraction and evolution of phenolic compounds during maceration. Wines with various flavour characteristics can be produced by carbonic maceration, which can also enhance microbial diversity and alter the microbiome of the wine. Pre fermentative cold maceration can influence the wine colour and stimulate anthocyanin extraction while post fermentation can affect microbial population and polyphenol extraction. Pulsed electric field treatment has quick processing times, uses less energy, and extracts phenolic compounds more effectively. Red wine's flavour and health benefits may be enhanced by the use of ultrasonic waves in the vinification process. E-Beam irradiation and ozone treatment have a considerable impact on the extraction of grape anthocyanin. The findings imply that these methods have a substantial impact on the flavour and appearance of red wines, and they may help to inspire the creation of fresh ideas for enhancing winemaking practices. They present advantageous opportunities to reduce the use of harmful sulfites and other chemicals, assisting in the development of a food system that is both healthier and more environmentally friendly. By analysing impacts of innovative techniques on phenolic compound extraction, wine quality, and taste, this thesis will provide insights into the usability, sustainability, and cost-effectiveness of these technologies in boosting red winemaking. The thesis examines several innovative techniques for enhancing the production of red wine. In particular, the effect of various techniques on physicochemical characteristics, aromas, phenolic profiles, and microbiological characteristics of red wines are examined. The processes that are reviewed are carbonic maceration, pre-fermentative cold maceration, post-fermentative maceration, pulsed electric fields (PEF), high-power ultrasounds, e-beam radiation, ozone grape treatment. Also discussed are the variables influencing the extraction and evolution of phenolic compounds during maceration. Wines with various flavour characteristics can be produced by carbonic maceration, which can also enhance microbial diversity and alter the microbiome of the wine. Pre fermentative cold maceration can influence the wine colour and stimulate anthocyanin extraction while post fermentation can affect microbial population and polyphenol extraction. Pulsed electric field treatment has quick processing times, uses less energy, and extracts phenolic compounds more effectively. Red wine's flavour and health benefits may be enhanced by the use of ultrasonic waves in the vinification process. E-Beam irradiation and ozone treatment have a considerable impact on the extraction of grape anthocyanin. The findings imply that these methods have a substantial impact on the flavour and appearance of red wines, and they may help to inspire the creation of fresh ideas for enhancing winemaking practices. They present advantageous opportunities to reduce the use of harmful sulfites and other chemicals, assisting in the development of a food system that is both healthier and more environmentally friendly. By analysing impacts of innovative techniques on phenolic compound extraction, wine quality, and taste, this thesis will provide insights into the usability, sustainability, and cost-effectiveness of these technologies in boosting red winemaking.