The objective of this study is to determine the proportion of cork that micro-agglomerated and synthetic cork stoppers should contain to assure that their mechanical properties are similar to those of a natural cork stopper. The properties that characterize the mechanical behaviour of the stoppers in the corking and uncorking operations are: compression, relaxation and extraction.

Wild Mushrooms & Truffles
BIJOU project : Burgundy truffle, a quality product with high added value
The BIJOU project objectives are the following ones : Development of molecular tools to identify the origin of truffles, the stage of maturity, in correlation with