Pressing is a key position in the vinification process of Rosé wine. It conditions the logistics of the vineyard and the cellar, and has significant effects on the quality and the quantity of the juice obtained. The presses are now highly effective machines, which we probably do not use to their full potential. Their control requires high technicality, which must be based on the results of experiments especially conceived for rosé and its region.
The aim of the programme is to increase the volume of qualitative juice during the pressing stage of Rosé de Provence, with the following objectives :
– To assess the pressing strategies
– To develop recommendations for targeted dissemination among operators
– To adapt innovative tools for the production of Rosé
Centre de Recherche et d’Expérimentation sur le vin Rosé
Institut Français de la Vigne et du Vin (IFV)
Suppliers, Cellars in the Provence region, ODG of the Provence region
The project is divided into two actions :
The first action aims to assess the existing strategies of pressing management on precise points and to propose improvements.
The experiments will focus on the programming of the first stages of pressing according to the grape varieties pressed, and the order in which these grape varieties are added.
The second action consists of working in real conditions during case studies. The work group proposes to analyse, then to optimise certain real cases of cycles used by the members of the group. Furthermore, the tools being developed (captors) are adapted and applied to the needs of the concerned operators.