Wine aging is an important process to produce high-quality wines. Traditionally, wines are aged in oak barrel aging systems. However, due to the disadvantages of the traditional aging technology, such as lengthy time needed, high cost, etc., innovative aging technologies have been developed. These technologies involve aging wines using wood fragments, application of micro-oxygenation, aging on lees, or application of some physical methods. Moreover, wine bottling can be regarded as the second phase of wine aging and is essential for most wines. Each technology can benefit the aging process from different aspects. Traditional oak barrel aging technology is the oldest and widely accepted technology. The application of wood fragments and physical methods are promising in accelerating aging process artificially, while application of micro-oxygenation and lees is reliable to improve wine quality. This paper reviews recent developments of the wine aging technologies. The impacts of operational parameters of each technology on wine quality during aging are analyzed, and comparisons among these aging technologies are made. In addition, several strategies to produce high-quality wines in a short aging period are also proposed.

Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 10⁶ ha, which produces more than 20 × 10⁶ t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.

37 p.; 5 Figuras; 4 TablasOlive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish classes. In this study, we assessed models based on partial least squares (PLS) and discriminant analysis (PLS-DA), using near-infrared spectroscopy (NIRS). Estimating the α–tocopherol and total tocopherols contents by using the PLS models were suitable according to the predicting exercises, which gave residual predictive deviations 2.37 and 2.01. Sorting test of olive oil in two classes by α-tocopherol with the PLS model provided 99.9% success. The PLS-DA assessment for the same purpose gave coefficients of predictive specificity and sensitivity for the high α-tocopherol class 0.96 and 0.84, respectively. The data proves the feasibility of estimating the olive oil α-tocopherol or total tocopherols contents by using NIRS. Besides, these techniques can be helpful rapid methods in the industry for sorting olive oils according to their vitamin E content. They are friendly to the environment, which is important.We are thankful to the European Regional Development Fund, the Ministry of Economy and Competitiveness of Spain and the Spanish Council for Scientific Research, funding the Recupera2020-1.4.4. project, within which this research has been conducted.Peer reviewe