For years, ultrasound in winemaking was associated almost exclusively with red wines. This technology’s ability to improve the extraction of phenolic compounds or reduce maceration times has been widely demonstrated and is now part of the winemaking strategy at many wineries. But in recent years, emerging research has raised a truly interesting question: Could ultrasound also become a tool for improving white wine production? The answer appears to be yes. Although the scientific literature on this topic is still much more limited than that available for red wines, the studies published to date point in a very promising direction. Beyond