Abstract: The invention relates to a method for modifying the organoleptic properties of an alcoholic beverage, characterised in that it comprises a step of ageing a piece of wood (10), a wood powder or a wood extract in order to remove the aromatic components from the piece of wood (10), the wood powder or the wood extract, and a short extraction step of the wood for limiting the extraction of tannic components, the ageing step being before or after the extraction step.

Abstract: Disclosed is the use of lignified stalks, of at least one extract of lignified stalks or of a composition containing same in a cosmetic composition, a food supplement, a nutritional product, a food or a beverage.

Abstract: Disclosed is a method for aerating a wine prior to tasting same, the wine being contained in a bottle comprising a neck sealed by a cork. The method involves, after removal of the cork, bringing the wine into contact with a volume of air for a period before tasting it, the volume of air being defined as that required for the wine to open up, which depends on the properties of the wine, closing the bottle again so as to isolate the wine and the defined volume of air from the outside, homogenizing the content of the bottle, and waiting for a defined period P0? prior to tasting same.

Abstract: Disclosed is the use of lignified stalks, of at least one extract of lignified stalks or of a composition containing same in a cosmetic composition, a food supplement, a nutritional product, a food or a beverage.

Abstract: A method for aerating a wine prior to tasting same, the wine being contained in a bottle comprising a neck sealed by a cork. The method involves, after removal of the cork, bringing the wine into contact with a volume of air for a period before tasting it, the volume of air being defined as that required for the wine to open up, which depends on the properties of the wine, closing the bottle again so as to isolate the wine and the defined volume of air from the outside, homogenizing the content of the bottle, and waiting for a defined period PO? prior to tasting same.

Abstract: A method for maturing a wine contained in a container having a gaseous phase referred to as the sky mounted thereon, the container including elements for injecting a gaseous phase into the wine or a liquid phase and a circuit which extends from at least one sampling point at sky level to the injection elements in the liquid phase, and an element for the forced circulation of the gaseous phase between the sampling point and the injection elements. The method includes feeding an inert gas into the container to reduce the residual oxygen level in the sky, recirculating the gaseous phase of the sky via the forced circulation element through the liquid phase to establish a forced balance between the gaseous and liquid phases in the container, feeding oxygen into the container, and recirculating the gaseous phase of the sky via the forced circulation element through the liquid phase to retain a substantially constant residual oxygen level in the sky.