Résumé
The context of global warming implies increases of ethanol content and pH in wines. Elsewhere, previous results have shown the impact of pH on the stability of proteins in white wines. Our aim was to asses for different varieties the effect of pH on the protein content of wines at the end of the alcoholic fermentation. Fermentations were performed using the same starting must, to avoid any other difference in terms of matrix composition (polyphenols, polysaccharides, ions...).