Résumé
Of all the sensory characteristics of rosé wines, color is of major importance, as it is often at the origin of the purchase decision. The main challenge for rosé winemakers is to control color and the risk of oxidation, which can lead to yellowing during wine aging. Since a yellowing phenomenon was observed in 2022, an audit on dissolved O2 and a tanning experimentation were carried out at Domaine de Montrose provided information on how to protect musts and wines against oxidation. The audit on dissolved O2 from harvest to packaging enabled us to adapt the preventive measures in place during prefermentation, and to identify the critical phases in terms of oxygen intake. The tannin test was carried out on two types of rosé wines: a wine made from a black grape variety (Grenache N, 100%) and a wine made from the same Grenache N (80%) and white grape varieties (20%, Chardonnay, Grenache B and Rolle). The effect of four tannic modalities, including grape seed tannins or oak tannins, on the organoleptic profiles of the two wines was evaluated. Velvet® (OEnofrance) and Perfect® (OEnofrance) have low impact on the sensory profiles of the rosé and the blended wines, respectively. Hence, Velvet and Perfect appear to be appropriate for their potential use in protecting Domaine de Montrose wines against oxidation.