Résumé
The internship was conducted at the cooperative winery of Coteaux du Pic in the AOC Pic saint-Loup. The winery produces approximately 40,000 hectoliters of wine per year and has a vineyard parcel of about 800 hectares. The rosés produced in this region aim to have a very pale color to meet market demands. Due to strong consumer demand for a specific cuvée from the winery, a study was conducted to compare two types of fining in relation to the color of rosé wines. The experiment compares two fining methods: one using pea protein and the other combining pea protein with PVPP. The results indicate that the mixed fining (pea protein+PVPP) is more effective in achieving the desired color, particularly for wines aiming for a very pale hue, typical of Provence rosés. This method could be particularly useful for adjusting the color of wines in contexts where a specific hue is required to meet market expectations. The study also highlighted the importance of properly dosing PVPP to avoid excessive decolorization that could alter other organoleptic qualities of the wine.