This note considers some physical technologies, which can be useful in reducing the risk of microbial contamination and wine oxidation as well as the use of SO2. Flash-pasteurisation (FP), Cross-Flow microfiltration (CF-MF) and Electro-dialysis bipolar membrane) were evaluated to find out to what extent these technologies can be implemented in organic wine-making without affecting wine quality and production costs. Electro-dialysis has been tested for acidification of red wine and flash-pasteurisation and cross-flow microfiltration for microbiological stabilisation against yeasts or bacteria. Extract from Research Results in Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE