TABLE 5.

Strategies applied at the fermentative level and during the aging of red wines to improve and/or maintain the content of phenolic compounds.

Winemaking stage	Technological strategy	Wine	Main results respect to control treatment	References
Fermentative stage	Mixed fermentation S. cerevisiae + Schizosaccharomyces pombe and S. cerevisiae + Torulaspora delbruecki	Syrah (70 mL)	S. cerevisiae + S. pombe ↑ Total anthocyanins (up to 1.2-fold higher) ↑ Vitisins (up to 1.75-fold higher) S. cerevisiae + Torulaspora delbruecki ↑ Total anthocyanins (up to 1.4-fold higher) ↑ Vitisins (up to 1.2-fold higher)	(161)
	Sequential fermentation Lachancea thermotolerans + Schizosaccharomyces pombe and Lachancea thermotolerans + S. cerevisiae	Tempranillo (5 L)	↑ Total anthocyanins (> 1.6 respect to AF + MLF) ↑ Vitisins A and B (> 1.5 and > 2.6, respectively, respect to AF + MLF)	(182)
	Addition of mannoprotein before fermentation	Cabernet Sauvignon (100 L)	•↑ Total polyphenols content (up to 1.2-fold higher) •↑ Total tannin content (up to 3.4-fold higher) •↑ Proanthocyanidin B1 and B2 (up to 1.13- and 1.17-fold higher, respectively) • Maintains petunidin-3-5-O-diglucoside and malvidin-3-5-O-diglucoside levels. •↑ Antioxidant capacity (up to 1.18-fold higher)	(171)
Wine aging stage	Application of AOL	Tempranillo (2 L)	Maintains the total anthocyanins content	(183)
	Addition of mannoprotein during storage	Cabernet Sauvignon (100 L)	↑ Cyanidin-3,5-O-diglucoside (up to 10.8-fold higher) ↑ Petunidin-3,5-O-diglucoside (up to 5.4-fold higher)	(171)

AF + MLF: traditional winemaking process involving alcoholic fermentation (AF) + malolactic fermentation (MLF).