PROVISION AND MASTERING THE COLOUR OF ROSé WINES AND THEIR PIGMENTS DURING FERMENTATION AND CONSERVATION
Colour is the main element of market positioning for Rosé wines. This project aims to understand the mechanisms responsible for the evolution of colour by analyzing the impact of procedures on the pigments, in order to better master it. We concentrate on the stages of elaboration reputed as having a strong impact on the colour (fermentation, fining, sulphiting, conservation).
The objective is to develop finer tools in particular to :
- master the impact of fermentation, which is the stage of procedure that engenders the most colour variation
- foresee and anticipate post-fermentary evolution and guarantee a mastering of colour over time.
The results obtained will enable us to develop predictive models for rosé wine colours, a guide to wine makers for practical choices depending on the expected colour, and teaching tools which make it possible to see the influence of different parameters on colour.
- Centre de Recherche et d’Expérimentation sur le vin Rosé
- Institut Français de la Vigne et du Vin (IFV)
- UMR 1083 SPO (INRA-Montpellier SupAgro UM)
- Action 1 : Determinants of reaction of pigments during fermentation in Rosé
- 1 Identification of pigments
- 2 Impact of the main physical and chemical parameters of fermentation : formation, reactions, adsorption of yeast
- 3 Modelling of colour from pigments reaction
- Action 2 : The potential of pigments after fermentation in Rosés
- 1 Impact of œnological input before conditioning : sulphiting, fining.
- 2 Impact of physical and chemical parameters on the stability of wines in the time after conditioning : temperature, sulphites, exposure to light
- 3 Provision and modelling the evolution of colour
- Action 3 : Coordination, diffusion et transfer of knowledge
- 1 Coordination or the project
- 2 Developing tools to provide information and transfer knowledge o 3 Providing and transferring knowledge
- 3 Providing and transferring knowledge