Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100-150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.
Keywords: Cryomaceration; hyper-oxygenation; micro-oxygenation; reductive method; reductive winemaking; thermomaceration.