Résumé
Biological protection during the pre-fermenting step aims to produce quality wines,while reducing or if not eliminating the use of sulphur dioxide (SO2). Its success lies inthe inoculation of microorganisms to prevent, or inhibit the undesirable flora, thusreducing the deterioration of the wine.In this brief, potentials of Viniflora® Octave and Viniflora® Nova Protect® asbioprotection agents are presented. Carried out at the Mas des Quernes estate, thetest aspires to create a carbonic maceration route by natural acidification or by the useof heterofermentary lactic acid bacteria. Throughout this study, these microorganismswill be compared to a standard 3 g/L sulfite control.The reduction in volatile acidity of 0.07 g/hL H2SO4 and 0.18 g/hL H2SO4 respectivelyfor Octave and Nova indicates the impact of this experiment.