Résumé
The stirring of wines consists in regularly agitating its lees (yeasts, plants debris), duringbreeding. The effects of such a process are at the heart of several studies. The aim of thisexperimentation is to evaluate the impact of stirring’s frequency on wine qualities andproperties, such as aromatic profile, but also physical and chemical properties such as proteicand tartric stability, but also total, free and active SO2 levels.Three samples were prepared and stirred with different frequencies (once a week, twice aweek or none). After five months of breeding, the assays were tasted by a jury made of 12oenology students, but also analyzed by Languedoc Oenology laboratory.A difference is noticed between higher frequency of stirring, and control sample, when tastedblindly. Sensitive analysis does not allow to conclude on potential differences since statisticalstudy is not significant.Moreover, laboratory’s analysis isn’t significant.