Greek Reporter reports on findings from the University of Thessaly’s three-year BioWineries research project into producing stable wines without added sulfites or commercial yeast. Researchers working with the indigenous Limniona and Malagouzia varieties found that native yeasts could successfully dominate fermentation, while grape pomace, pomegranate peel and olive extracts showed potential as natural antioxidants, with pomegranate particularly benefiting aroma and flavour. The study also identified an organism associated with early spoilage and found that clay amphorae encouraged beneficial micro-oxygenation and bacterial development compared with stainless steel, suggesting more technically controlled routes towards genuinely low-intervention wine.