Résumé
Mas de Daumas Gassac, a renowned Languedoc winery, has been producing IGP "Saint Guilhem-Le-Désert - cité d'Aniane" wines since 1978. This fastidious estate strives to produce quality wines based on its highly diversified terroir with different soil types and numerous grape varieties. It carries out very precise maturity controls, which are decisive for the future quality of the wines, combined with highly personalized vinification techniques to create exceptional wines. The 2023 vintage was marked by a severe drought, with a dry autumn, a mild winter, regular light rainfall throughout the spring, followed by a very dry summer. Harvesting was very intense and interrupted for 17 days. A topical issue was addressed, with climate change and rising temperatures impacting grapes, resulting in wines that lack acidity and are more alcoholic. This first parameter is generally compensated for by inputs, but with the new regulations on wine labeling and the display of inputs, it makes sense to find alternatives so as not to frighten the consumer. Bio-acidification by acidifying yeasts is one such alternative. We worked with two yeasts, a selected Saccharomyces cerevisiae called Zymaflore Klima and a Lachancea thermotolerans Zymaflore Omega. The latter was inoculated sequentially with the control yeast that ferments all Daumas Gassac white wines. These two modalities were compared with a wine vinified conventionally with the same yeast. The expected effect on increasing acidity, lowering pH and reducing alcohol content was not achieved, but this approach, in conjunction with other techniques to accentuate this effect, is promising.