Advances in Wine Processing: Current Insights, Prospects, and Technological Interventions

The path from viticulture to viniculture has witnessed substantial improvements in perspectives related to design, process, innovations, technology, and organoleptic attributes. The conventional substrates and culture have been expanded with a plethora of phytochemical-rich natural resources for producing wine with enhanced nutritional and health advantages. The accorded health benefits shall confluence the benefit of being cardioprotective, anti-oxidative, anti-microbial, anti-hyperglycemic, anti-inflammatory, and anti-cancerous. Leveraging the use of blend microbes, non-Saccharomyces strains could potentially increase yield segment with substantial reduction in toxic metabolite synthesis. The technological design, application, and commercialization must be optimized with numerous factors like process optimization and existing processing constraints, without harming the sensory acceptability. Moreover, the safety and quality of wines produced shall be adhered to at a highest standard aligning to the consumer health. The present review highlights the prospects of wine production with respect to its explored diversified sources, and cultures available for innovative wine production, followed by technological insights in wine industry in view to enhance the quantity, quality, and safety of product and process.