Résumé
Presented in the context of the completion of the National Diploma in Oenology, this thesis narrates the five months internship completed at the cooperative cellar of Cellier du Pic, in the Pic Saint Loup region. It outlines the context of this internship, including an overview of the Pic Saint Loup appellation and the cooperative cellar, as well as a viticulture section focusing on parcel selection and maturity control, crucial for producing high-quality wines. The various stages of the winemaking process are also detailed, and there is a section dedicated to the experimentation conducted. This experimentation aimed to explore alternative fining methods to PVPP fining, including plant-based adhesives, available in the market. The main goal was to find economically viable fining methods alternatives, while preserving the quality and stability of rosé wines. The trials demonstrated that there are effective alternatives for fining rosé wines, yielding promising results compared to those obtained with PVPP.