Résumé
Through many generations, theChampagne Pierre Gerbais estate has been able to evolvewith the times and improve its cultural and winemaking practices, with the objective of producingand selling gastronomic wines, revealing the Aubois terroir. The cultural practices of the estatealternate between organic and sustainable agriculture, without belonging to a label. It is within theirteams that I was able to carry out the training course in order to obtain the diploma of DNO.Aurélien Gerbais, today the 8th generation of the winery, has given himself the objective of offeringhigh quality wines to an ever more demanding clientele. In order to reach this objective, thequestion of adding sulfur dioxide is a subject of debate, and the idea of finding an alternative to thisproduct is strongly considered. It is in this context that an experiment was carried out with the aimof comparing the antioxidant effectiveness of different combinations of products, vis à vis sulfurdioxide. The trials were the following: modality 1 with the association of ascorbic acid and galltannin, modality 2 with the use of gall tannin only, modality 3 with the association of ascorbic acid,gall tannin and activated carbon, and finally modality 4 with the association of gall tannin andglutathione. The modalities associations of products were determined beforehand by the IOCoenology laboratory. The interest is to compare the effectiveness of the treatments in terms of theirprotection of must and wine against dissolved oxygen, as well as their financial costs. Followinganalyses and tastings, it turned out that tests 1, 3 and 4 were just as effective as sulphur dioxide.From a financial point o f view, treatments 1 and 3 are equivalent to sulfur dioxide, while treatment 4has a higher cost, but allows benefits on the mandatory labeling for CAP 2023. Trial 2 has majorweaknesses, and reinforces our theory that antioxidant products must be combined to be effective.