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IVES 9 IVES Conference Series 9 Étude de la flore levurienne de différents terroirs alsaciens

Étude de la flore levurienne de différents terroirs alsaciens

Abstract

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992). De nombreux travaux récents éclairent d’un jour nouveau le concept de flore indigène (Frezier et Dubourdieu, 1992 ; Versavaud et al., 1993 ; Delteil et al., 1996). Dans notre démarche de caractérisation des vignobles alsaciens, ce travail a pour objectifs de fournir des éléments de réponses à deux questions :
– Existe-t’il une flore levurienne “indigène” de Saccharomyces cerevisiae spécifique à chaque terroir ?
– Que devient cette flore au cours d’une vinification traditionnelle ?

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Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

J.L. LEGRAS, J.P. MEYER, E. LEGNAME, A. SCHAEFFER

INRA, Station de recherches Vigne et Vin, laboratoire d’Oenologie – IPV
8, rue Kleber B.P. 507, 68021 COLMAR Cedex

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IVES Conference Series | Terroir 1996

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