**4. Conclusions**

Important variations were not observed in the physical parameters of Tempranillo young wine after Argon APCP treatments, except in the pH increase after 5 min of low power batch treatment. Nevertheless, chromatic properties and phenolic compounds content depended on the treatment conditions. Overall, treatments in batch caused a more favorable impact on wine quality, since they provided greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins of wine. Among the batch treatments, the one with lower power was the most positive, which could mean that the highest energies are not necessarily linked to better effects of the technique under the color properties of red wine. The utilization of flowing argon APCP treatments in wines, in spite of being the most appropriate system to be implemented in wineries, did not lead to significant improvements in the chromatic properties and phenolic compounds content in the wine, but they were not unfavorable. Further research and investigations should be carried out to improve the results of APCP flowing systems.

**Author Contributions:** F.A.-E. and I.L.-A. designed the experiment. E.S.-G. and R.M.-V. were in charge of PLASMA equipment and application of treatments. R.E.-V., J.P., L.G.-A. and I.L.-A. carried out the analytical assessments. R.L., I.L.-A. and L.G.-A. wrote and reviewed the manuscript. L.G.-A. submitted the manuscript and acted as correspondence author.

**Funding:** This work was funded by the Government of La Rioja project R-11-18 that could be co-financed by the European Regional Development Fund, granted to the Autonomous Community of La Rioja, within the ERDF Operational Program.

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