A.O.C. huile d’olive de Nyons et olives noires de Nyons

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).

Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.