Résumé
Societal and environmental concerns are driving consumers towards more sustainable farming practices. As a result, organic and biodynamic certifications such as Demeter are gaining in confidence. However, managing a biodynamic estate presents challenges, not least because of the strict restrictions on inputs, including the very limited use of exogenous yeasts. Since Saccharomyces yeasts play a major role in alcoholic fermentation, their development is essential in the fermentation start-up process. Domaine La Grange therefore looked at how to design and improve these processes, favouring the use of indigenous yeasts over the introduction of exogenous Saccharomyces yeasts. This report details the structure of Domaine La Grange, detailing both its viticultural and winemaking practices. It also discusses the study focused on optimising fermentations using the pied de cuve method, with the specific aim of encouraging the establishment of indigenous yeasts. Using various experimental methods, comparing commercial yeasts with indigenous yeasts, the results highlight the possibility of the winery opting to use indigenous yeasts. The results also pave the way for new avenues of research and improvements in the implementation of tank foot procedures, in particular by strengthening controls on the implantation of yeast strains and modifying winemaking practices to encourage the colonisation of indigenous Saccharomyces yeasts in the cellar.