Résumé
While three out of ten wine bottles consumed in France are rosé wine, the current economic context in the Gard region requires ensuring the quality of vinified products. As a major player in Gard viticulture, the cooperative of Vignerons Créateurs in Bellegarde sells 80% of its production in bulk to significant merchants such as Les Grands Chais de France or Castel. To guarantee the quality of its products and to meet the demand of buyers and consumers, the cooperative aims to produce rosé wines with thiol aromas. To achieve this, the winery has decided to study the effects of heating on the revelation of thiol aromas (characteristics of grapefruit, boxwood, blackcurrant aromas) in a rosé Syrah must. Grapes harvested mechanically and then pressed are stabilized in two distinct modalities (hot at 40°C and cold at 12°C) for five days. The two modalities are then vinified separately and checked daily. Samples for analysis and tastings are taken. Dosages of thiol precursors and thiols are carried out. The results of the experiment demonstrate that heating at 40°C does indeed influence the revelation of thiol aromas. The thiols 3MH and A3MH are the most represented and significantly allow the identification of the two modalities blindfolded. Despite encouraging results, many biases need to be considered: spontaneous fermentation start, fermentation temperatures, sugar consumption.