Résumé
In this thesis, written with the aim of obtaining the National Diploma of Oenologist of France, it presents the summary of several works carried out during a four-month internship at Château Pédesclaux. Nowadays, one of the priorities of winemakers is to deepen their knowledge of their terroir, particularly through the elaboration of indigenous fermentations. It is in this perspective that the technical team of Château Pédesclaux conducted a study aimed at comparing fermentation practices based on the profile of the finished wines. This study was conducted on a parcel of Cabernet Sauvignon as well as one of Merlot, in the controlled appellation of Pauillac. For each parcel, a micro-vinification is carried out with a “pied de cuve”, a tank of indigenous fermentation, and a tank of fermentation directed by selected yeasts, taking into account various parameters: pre-fermentation analyses, monitoring of the alcoholic fermentation, yeast ecology, monitoring of malolactic fermentation, post-fermentation analyses, and sensory analysis. The satisfactory results of this study have prompted Château Pédesclaux to expand the experimental field by focusing now on the oenological potential of wines produced using these oenological techniques.