Year: 2026 | Month: June | Volume 16 | Issue 1
Processing Innovations and Quality Aspects of Wine-Based Food Products: A Comprehensive Review
Kosaraju Shiva Kumar and Rajadurai Murugan*
DOI:June
Abstract:
Food products based on wine have been developed as value-added systems whereby the bioactive properties and sensory properties of wine are integrated into various food matrices. This review is a critical assessment of the processing technologies and quality parameters that affect products like vinegars, reductions, jellies and wine-infused bakery products. Comparisons of thermal treatments (e.g., pasteurization) with non-thermal ones (e.g., membrane filtration and high-pressure processing) are made with regards to how they affect aroma, color, and retention of nutrients. Important physicochemical and sensory properties are addressed in connection with the processing conditions that include temperature, pH, and oxygen presence. The stability of bioactive substances including flavonoids and resveratrol is examined, as well as changes in texture, anthocyanins, phenolics, and volatile chemicals. The determinants of shelf-life, such as microbial and oxidative stability and packaging effects, are also discussed. In general, the processing conditions should be optimized to achieve a balance in quality, stability, and functional characteristics in wine-based food systems.
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