Non-Conventional Enological Technologies: A State-of-the-Art Review and Practical Considerations

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking.