Résumé
Between the two years of study for the “Diplôme National d'OEnologue”, I had the opportunity to complete a 5-month internship at Maison Le Breton in Combaillaux, near Montpellier. This report includes the content of what I made or learned, in four main parts: presentation of the company; the vineyard, its management and maturity controls; vinification processes; experiments on oxygenation control during wine transfers. I was entrusted with this project because it is a crucial issue for Maison Le Breton. Indeed, since the sell method involves bottling and blending almost weekly throughout the year, wines are very often transferred. This tends to age wines precociously, largely due to the dissolution of oxygen. Measurements were carried out under varying conditions before and after transfers. This highlighted the links between some parameters (length of transfer circuit, flow rate, gravity transfer and use of inert gases) and the phenomenon of oxygen incorporation. It has been shown that reducing the flow rate and using gravity can limit this dissolution. In addition, the use of nitrogen or CO2 during gravity transfers results in the elimination of a significant proportion of the oxygen initially dissolved. Finally, some additional ideas for further study were raised.