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It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries\u2019 waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up\u2010scaling and applications for other types of liquors need further efforts.<\/jats:p>","DOI":"10.1111\/1541-4337.13043","type":"journal-article","created":{"date-parts":[[2022,10,10]],"date-time":"2022-10-10T09:43:15Z","timestamp":1665394995000},"page":"5243-5271","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Ultrasound\u2010assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging"],"prefix":"10.1111","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4904-0519","authenticated-orcid":false,"given":"Mohsen","family":"Gavahian","sequence":"first","affiliation":[{"name":"Department of Food Science National Pingtung University of Science and Technology  1, Shuefu Road, Neipu Pingtung 91201 Republic of China, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thabani Sydney","family":"Manyatsi","sequence":"additional","affiliation":[{"name":"Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology  Pingtung Republic of China, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Morata","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica y Tecnolog\u00eda de Alimentos, Escuela T\u00e9cnica Superior de Ingenier\u00eda Agron\u00f3mica, Alimentaria y de Biosistemas Universidad Polit\u00e9cnica de Madrid  Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brijesh K.","family":"Tiwari","sequence":"additional","affiliation":[{"name":"Food Chemistry and Technology Teagasc Food Research Centre  Dublin 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