Résumé
The experimentation was carried out at Minuty, a reference in the field of Provence rosé wines. The issues related to climate change regarding the imbalance between sugars and acidities of grapes are addressed in this thesis. The main idea of this research was to find an alternative to acidification through the addition of additives such as tartaric and malic acids. To address this issue, a non-Saccharomyces yeast called Lachancea thermotolerans was chosen. This yeast can produce lactic acid from sugars naturally present in grape berries. The objective was to assess the impact of this yeast on the sensory profile as well as the physicochemical parameters of rosé press wines.