**5. Conclusions**

Based on the literature currently available, HPH and UHPH seem to have good potential concerning their application to winemaking. Currently, these technologies are not included among the enological practices recommended by the OIV and most of their potential enological applications still need to be tested at lab or pilot-plant scale. However, due to the fast development of HPH technology and its installations in food processing, it can reasonably be assumed that high pressure technologies will raise a grea<sup>t</sup> interest in the coming years, also in the wine sector.

**Funding:** This research received no external funding.

**Acknowledgments:** The authors are grateful to Enologica Vason S.p.A. for allowing the publication of the data reported in Table 3.

**Conflicts of Interest:** The authors declare no conflict of interest.
