Résumé
Château de Rouanne is a vineyard located in Vinsobres and producing great red wines. Great red wines are sought after for their color, their aroma but also for their mouthfeel. Balance is an essential element in the appreciation of a great wine. And the wines from Château de Rouanne have enormous potential. However, after two vinifications, a problem of astringency for these red wines appeared. Therefore, a study in wine-making technology to improve the quality of tannins was set up. The aim of this study is to produce wines with a tannic profile that wineries and consumers are looking after. In this study, the maceration times and the methods of extraction were varied to see their influence on th quality of the tannins on the wines. To this end, three wine-making technologies were developed. A first method with a short maceration of 14 days, a controlled method with a long maceration of 37 days and a last method with a immersed cap and a maceration of 37 days. The results provided more éléments to reflect upon regarding the objective of the study. As well as potential improvements to be made for the next vintage.