Résumé
This thesis is presented as part of the National Oenologist Diploma and took place at the Famille Moutard estate, in the Côte des Bars in Champagne, during the 2021 vintage.The settling of the must is a key stage in the making of white wines. Indeed, it is the first step in the winemaking process after pressing. It will have a key role on the aromatics of the wines, by being able to remove or not the herbaceous and coarse tastes that can be brought by the lees. It will also play a role in fermentation kinetics and in the sensitivity of wines to protein breakage.It was therefore decided to study four different types of static settling, without any addition, cold, glue and enzymes. Only the vinification steps related to the settling were modified compared to the classic Moutard Family vinification itinerary.Several tastings were carried out to see if there were any significant differences between these wines. The only parameter that showed a difference was acidity. None of the wines showed any herbaceous character. Finally, the enzymatic settling was largely preferred to the other wines without having any real explanation since the same aromatic descriptors were used for the four wines.This experiment should be carried out on several vintages but also on several estates in order to avoid bias with regard to working methods, vintage, terroir or harvest date.