Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [1]. This widespread practice is due to ethanol’s analgesic, disinfectant, and mind-altering properties, which satisfy thirst, facilitate relaxation, promote social cohesion, and enhance eating pleasure [2]. Fur- thermore, fermentation aids in preserving and enriching the nutritional value of foods and beverages [3]. Because of their recognized pharmacological, nutritional, and sensory benefits, fermented beverages have played a crucial role in the evolution of human culture and technology, driving advancements in agriculture, horticulture, and food-processing techniques [1,4]. Wine, one of the oldest known fermented drinks, is intricately linked to the culture and traditions of its region. Within the agribusiness economy, the wine sector stands as one of the most significant market segments [5]. In recent years, the winemaking process has adapted to meet consumer demands, which increasingly prioritize climate change, sustainability, and health concerns. As a result, several trends have emerged in the wine sector to address these demands. These include the production of low-alcohol or zero- alcohol wines, made without additives or with natural additives and enriched with health- promoting components such as antioxidants.