Résumé
This thesis, presented at the University of Montpellier for the National Diploma of Oenology, under the supervision of Audrey Bloem and Zaché Hall, investigates the impact of barreling temperature on the fermentation kinetics of Chardonnay. Conducted at Domaine l’Espiègle, the study tested different barreling temperatures to observe their effects on fermentation speed and the aromatic profile of the wine. The research indicates that variations in barreling temperature significantly affect fermentation kinetics, highlighting the importance of controlling this parameter to optimize wine quality.