Résumé
In this work, an experimentation was done to increase the content of varietal thiols in rosé wines. These aromas are important in the typicity of Provence rosés. For this purpose, a maceration on lees was set up allowing a prolonged contact between the drop juice and a varying fraction of lees that leads to an increased release of thiols and aromatic precursors of terpene type contained in the film fragments. In the end, the results were not very satisfactory but there is room for improvement in the future. Moreover, this thesis shows all the oenologist work during six month, between June and November. It presents the history and the economy of Provence, of Château Mouresse, of the viticulture work and of the whole wine making process.