Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing

Morata, Antonio ; Escott, Carlos ; Fresno, Juan Manuel del ; Arroyo, Teresa ; Benito, Begoña ; Bañuelos, María Antonia ; Blanco, Pilar ; Cabellos, Juan Mariano ; Cantoral, Jesús Manuel ; Castrillo, David ; Cordero-Bueso, Gustavo ; Crespo, Julia ; Ferrer, Sergi ; García, Margarita ; González-Arenzana, Lucía ; González, Carmen ; Guamis, Buenaventura ; Gutiérrez, Ana Rosa ; Loira, Iris ; López-Alfaro, Isabel ; Malfeito-Ferreira, Manuel ; Martínez, Alberto ; Pardo, Isabel ; Ramírez, Manuel ; Raso, Javier (Universidad de Zaragoza) ; Ruiz-Muñoz, Marina ; Suárez-Lepe, José Antonio ; Vilela, Alice ; Capozzi, Vittorio

Resumen: The sustainable transition of wine production systems includes non-thermal technologies, microbial biotechnologies and nature-inspired solutions. The Iberian Peninsula is a significant global wine producer, with unique geography and a strong R&D; context, making it an interesting model for global trends. Spain and Portugal serve as models for using these novel technologies to reduce the environmental footprint. Emerging non-thermal technologies are of interest in the food industry, and currently, many applications have been proposed in the wine industry. These tools can process grapes or grape must to enhance the extraction of phenols, aroma compounds, and nutrients, eliminate wild microorganisms, and control deletereous enzymes. High Hydrostatic Pressure, Ultra High-Pressure Homogenization, Ultrasounds, and Pulsed Electric Fields are approved by the OIV for grape, juice, or wine treatments. Other technologies, like UV-C, are under evaluation. These methods may reduce wild microbiota and aid in starter culture implantation, supporting bio-based applications. Traditional fermentations with Saccharomyces cerevisiae have evolved to include non-Saccharomyces and malolactic bacteria in mixed cultures, reducing the use of exogenous chemicals like SO2. The approaches given in this work not only support environmental sustainability but also enhances the overall quality and safety of wine, making it a valuable contribution to the industry.

Idioma: Inglés

DOI: 10.1080/10408398.2025.2515258

Año: 2025

Publicado en: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2025), 33
ISSN: 1040-8398

Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2021-124250OB-I00
Financiación: info:eu-repo/grantAgreement/ES/MICINN/RED2022-134388-T

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)