Emerging trends for innovative wines

The wine sector is currently undergoing a changing scenario, strongly influenced by global warming, new international market taxes, a decline in consumption among young people, and policies regarding alcohol consumption. Several strategies can help to overcome these issues among them (i) the use of new biotechnologies to control pH, improve sensory profile, and reduce additives in wines from warm areas (bioacidification, bioprotection, use of non-conventional yeasts as non-Saccharomyces); ii) the production of low alcohol and non-alcohol wines, and grape-derived beverages of high quality, with a good sensory profile and stability, by use of new fermentation biotechnologies, innovative dealcoholization technologies, and emerging nonthermal technologies to improve the stability of these wine products; iii) the use of emerging yeast derivatives from Saccharomyces and non-Saccharomyces to improve quality and stability of wines.