**5. Conclusions**

There is vast evidence regarding the health benefits of wine, especially red wine, that results from higher contents of bioactive compounds, which aid in the prevention of diseases and provide good health benefits when consumed in moderation. Studies carried out at the pre-clinical and clinical stages have been reviewed, mostly at the preclinical level. Therefore, the gathered studies contribute to the better understanding of the action mechanisms by which the bioactive compounds may act in the human organism (clinical level) taking advantage of the antioxidant, anti-inflammatory, antitumor, antithrombotic, and antimicrobial activity, among others, to prevent several diseases.

According to the reviewed literature, studies addressing specific procedures to improve the bioactive profile of wine are still scarce. Hence, we described potential technological strategies that may contribute to the increase in, or at least maintenance of, the levels of different bioactive compounds present in wine during the winemaking process. Starting from the production at the vineyard, cultivation strategies can be applied in order to stimulate the greater synthesis of certain compounds. Once into the winery, the pre-fermentative treatments can increase the extraction of bioactive compounds by treating the grapes with HHP, PEF, LP, US, e-beam irradiation, and ozonization. At the fermentative level, yeasts with low adsorption and/or consumption of bioactive compounds, low anthocyanin-β-glucosidase activity, and high production of pyranoanthocyanins and/or precursor molecules of these, among other strategies, can be utilized. Although, in most cases, the content of bioactive compounds can decrease during the aging period, novel strategies like AOL can help to maintain the levels of these compounds in wines. Also, recurrent chemical processes during aging, despite modifying the structures of the grape compounds, have the advantage of allowing the synthesis of pyranoanthocyanins, polymerization of anthocyanins and flavanols, and anthocyanin-tannin condensations, among others, while maintaining the bioactive profile of the wine to a certain degree. All the above are potential strategies to be considered as technological alternatives that are applicable during the winemaking process, which enhance the content of bioactive compounds in the wine, therefore transferring their benefits to the health of the consumer.
