Résumé
The Mortiès estate in AOP Pic Saint Loup has been Demeter certified since 2019. These precepts can sometimes be restrictive, in particular the ban on using LSA for vinification. Indeed, this can lead to complex fermentations and bring defects to the wine. It is in this context, that Pascale and Richard Moustiès decided to select an indigenous yeast to secure the vinifications. The yeast was first identified as Saccharomyces bayanus before being characterized by the laboratory that isolated it. The purpose of this internship was to compare this yeast to two methods, starting in fermentation, authorized in biodynamics. A second study conducted by the CIRM of Montpellier confirmed its correspondence to the genus bayanus. Through a study of fermentation kinetics and an organoleptic analysis, it has been demonstrated that inoculation with indigenous yeast makes it possible to secure fermentation. But a strong production of volatile acidity will require additional tests to be able to conclude on the oenological potential of this yeast.