Wine phenolic compounds, often known as polyphenols, are a diverse group of secondary bioactive compounds derived from grapes. They play a crucial role in defining the sensory characteristics, functionality, and health benefits of wine. This review explores the complex chemistry of these compounds, focusing on key classes such as flavonoids, which include flavanones, flavonols, anthocyanins, and flavan-3-ols, and non-flavonoids, such as hydroxycinnamic acids, hydroxybenzoic acids, and stilbenes. The health benefits of wine phenolics, particularly their antioxidant and anti-inflammatory properties, are also discussed in relation to preventing and reducing the risk of non-communicable diseases (NCDs) such as cardiovascular diseases, cancers, and neurodegenerative conditions. Furthermore, this review summarized the most current data from human population-based research that investigated the bioactivity of these red wine phytochemicals with relevant health benefits for NCDs. Finally, this review proposes some perspectives for future research to better understand the bioavailability, metabolism, and long-term health effects of these compounds.

The most commonly used technique to prepare samples for the analysis of wine volatile is the headspace solid-phase microextraction (HS-SPME). This method has gained popularity in last few years, as it is a unique solventless preparation technique. In this paper, a summary of recently published studies using HS-SPME for the analysis of wine aromas, with special emphasis on the method developed, has been compiled. Several papers are discussed in detail, mainly with respect to the SPME conditions used. A brief summary of the reviews related to HS-SPME analysis is given and discussed. Several parameters affecting the HS-SPME, such as the salt concentration and the agitation conditions, are used in the same way as used in several papers. The HS-SPME extraction proved to be sufficiently sensitive to satisfy legislative requirements related to low detection and quantification limits as well as method accuracy and precision requirements. However, in order to achieve the best performance and precision, the protocol needs to be optimized for each case. The effect of different parameters must be well characterized to ensure correct extraction and desorption to ensure the transfer of extracted compounds into the analytical system. The operating parameters, such as time, temperature, and agitation, must then be kept constant for all the samples.

Apple juice is one of the most consumed fruit juices in the world. Raw apple juice is viscous, turbid, and brown in color and contains several spoilage microorganisms. These are the reasons behind the application of several steps of clarification and stabilization prior to juice commercialization. Thermal pasteurization remains the most used process for apple juice microbial stabilization, but it damages its organoleptic and nutritional characteristics. Juice settling used for clarification does not allow the achievement of the desired level of clarification. Therefore, this article provides a comprehensive and bibliometric review of all the alternative treatments for thermal pasteurization in order to reduce microorganisms and patulin levels such as pulsed electric fields, microwave processing, high hydrostatic pressure, ultrasonication, etc., and their effect on apple juice characteristics as well as the techniques used for apple juice clarification.

The wine industry generates substantial quantities of by-products, including grape pomace, seeds, skins, stems, wine lees, and wastewater, which are valuable sources of polyphenols, dietary fibers, lipids, proteins, and other bioactive compounds. This review examines the composition, extraction, and valorization of winery residues within a circular bioeconomy framework, with particular emphasis on the distribution and recovery of major polyphenols, including flavonoids, phenolic acids, stilbenes, anthocyanins, and tannins. Conventional extraction methods are critically compared with emerging green technologies, including ultrasound- and microwave-assisted extraction, pulsed electric fields, high-voltage electrical discharges, supercritical fluid extraction, and pressurized liquid extraction, considering their efficiency, sustainability, scalability, and industrial potential. The valorization of winery-derived ingredients in functional foods, edible packaging, nutraceuticals, cosmetics, animal feed, biofuels, and other value-added products is also discussed. Despite significant progress, raw material variability, process standardization, techno-economic feasibility, regulatory compliance, and consumer acceptance remain major barriers to industrial implementation. Integrating green extraction technologies with biorefinery approaches, life-cycle assessment, and process optimization could enhance resource efficiency and product quality, supporting the transition toward a more sustainable and circular wine industry.