Résumé
Château Puech Haut is a big name in Languedoc wines: they are everywhere in bars, restaurants and wine shops. And you can recognise them, particularly thanks to their Argali rosé and its iconic glass bottle, flat with a glass stopper. This particularity of the bottle is not everything, and since rosé represents more than half of the company's turnover, it is essential to remain competitive and innovative. To do this, Puech Haut works closely with suppliers of oenological products with whom tests are conducted. This thesis deals with a current problem, namely climate change and the increase in temperature, which leads to problems of lack of acidity in the wines. These are generally alleviated by inputs. Château Puech Haut and the Laffort laboratory have worked together to test a commercial acidifying yeast called ZYMAFLORE. OMEGA of the genus Lachancea thermotolerans. The aim of this yeast would be to reduce acidifying inputs into wines, particularly in hot regions. We worked in co-inoculation with a classic commercial yeast, which we compared with a wine vinified classically with this same yeast. The effect on the increase in acidity and the decrease in pH was amazing. Subsequently, tasting of these modalities and of the blended modalities of the two wines showed significant differences in the perception of acidity, but also in the perception of thiol and fruity characters. Overall, the tasters preferred the blended modalities with small percentages of the trial.