{"id":38575,"date":"2026-05-15T19:05:11","date_gmt":"2026-05-15T17:05:11","guid":{"rendered":"https:\/\/oenobrands.com\/ressources-techniques\/vinification-des-roses\/"},"modified":"2026-06-01T15:03:27","modified_gmt":"2026-06-01T13:03:27","slug":"vinification-des-roses","status":"publish","type":"page","link":"https:\/\/oenobrands.com\/fr\/ressources-techniques\/vinification-des-roses\/","title":{"rendered":"Vinification des ros\u00e9s"},"content":{"rendered":"\n
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Du style recherch\u00e9 aux d\u00e9cisions techniques<\/p>\n\n

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Au-del\u00e0 de la couleur, le style d\u2019un ros\u00e9 r\u00e9sulte de l\u2019interaction entre le potentiel du raisin et les choix de vinification.<\/p>\n\n

Le choix du niveau d\u2019extraction, des conditions de fermentation et de l\u2019approche d\u2019\u00e9levage est essentiel pour atteindre le style recherch\u00e9.<\/p>\n\n

Ce guide technique pr\u00e9sente trois itin\u00e9raires pratiques de vinification pour fa\u00e7onner diff\u00e9rents styles de vins ros\u00e9s.<\/p>\n\n

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ROS\u00c9 P\u00c2LE<\/strong><\/h3>\n\n\n\n
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Extraction minimale<\/p>\n\n\n\n

Pressurage direct<\/p>\n\n\n\n

Agrumes, thiols ou fruit\u00e9, fra\u00eecheur<\/p>\n<\/div>\n<\/div>\n\n\n\n

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ROS\u00c9 FRUIT\u00c9 DE COULEUR INTERM\u00c9DIAIRE<\/strong><\/h3>\n\n\n\n
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Extraction mod\u00e9r\u00e9e<\/p>\n\n\n\n

Mac\u00e9ration courte<\/p>\n\n\n\n

Notes florales et fruits rouges<\/p>\n<\/div>\n<\/div>\n\n\n\n

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ROS\u00c9 STRUCTUR\u00c9 \u00c0 COULEUR SOUTENUE<\/strong><\/h3>\n\n\n\n
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Extraction plus importante<\/p>\n\n\n\n

Mac\u00e9ration prolong\u00e9e<\/p>\n\n\n\n

Fruits plus m\u00fbrs et davantage de structure<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n

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T\u00e9l\u00e9charger le guide technique<\/strong><\/p>\n\n\n\n

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\"flag-united-states-english-american\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"drapeau<\/a><\/figure>\n<\/div>\n\n\n\n
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\"drapeau<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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\"drapeau<\/a><\/figure>\n<\/div>\n\n\n\n
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\"Flag-drapeau-Portugal\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"Flagge-Deutschland\"<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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Trois itin\u00e9raires cibl\u00e9s pour fa\u00e7onner les styles de ros\u00e9s.<\/em> Le guide couvre :<\/p>\n\n\n\n

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\u2713 Strat\u00e9gie de pressurage<\/p>\n\n\n\n

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\u2713 Choix de la levure<\/p>\n<\/div>\n\n\n\n

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\u2713 Gestion de la fermentation et de la nutrition<\/p>\n\n\n\n

\u2713 Recommandations d\u2019\u00e9levage<\/p>\n\n\n\n

\u2713 Objectifs de profil aromatique<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

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Principaux d\u00e9fis techniques<\/strong><\/h2>\n\n
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Ma\u00eetrise de la couleur<\/strong><\/p>\n<\/div>\n\n\n\n

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Le passage d\u2019un rose p\u00e2le \u00e0 des nuances pelure d\u2019oignon peut se produire en quelques minutes si la mac\u00e9ration est conduite \u00e0 une temp\u00e9rature trop \u00e9lev\u00e9e ou si les premi\u00e8res fractions de pressurage sont expos\u00e9es \u00e0 l\u2019oxyg\u00e8ne.<\/p>\n<\/div>\n<\/div>\n\n

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Expression aromatique<\/strong><\/p>\n<\/div>\n\n\n\n

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Les esters fermentaires, responsables des notes fruit\u00e9es et florales, sont favoris\u00e9s \u00e0 basse temp\u00e9rature de fermentation (~13 \u00b0C), mais restent volatils.L\u2019expression des thiols (notes d\u2019agrumes) d\u00e9pend de la lib\u00e9ration des pr\u00e9curseurs pr\u00e9sents dans le raisin et est tr\u00e8s sensible \u00e0 l\u2019oxydation ainsi qu\u2019aux conditions de fermentation (~18 \u00b0C).<\/p>\n\n\n\n

Les caract\u00e8res fruits rouges r\u00e9sultent d\u2019une combinaison entre une extraction ph\u00e9nolique l\u00e9g\u00e8re lors d\u2019une mac\u00e9ration courte et les compos\u00e9s produits pendant la fermentation. Ces profils aromatiques sont fortement influenc\u00e9s par les conditions de mac\u00e9ration (y compris le choix de l\u2019enzyme), la s\u00e9lection de la levure, la gestion de la nutrition et le contr\u00f4le du potentiel d\u2019oxydor\u00e9duction (turbidit\u00e9, oxyg\u00e8ne et SO\u2082).<\/p>\n<\/div>\n<\/div>\n\n

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\u00c9quilibre de la structure<\/strong><\/p>\n<\/div>\n\n\n\n

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La gestion de l\u2019\u00e9quilibre entre le volume en milieu de bouche et la duret\u00e9 ph\u00e9nolique (amertume) constitue l\u2019un des enjeux majeurs de la vinification des ros\u00e9s. Cet \u00e9quilibre d\u00e9pend du temps de mac\u00e9ration, de la strat\u00e9gie de pressurage, du programme nutritionnel et du travail sur lies. Si une l\u00e9g\u00e8re amertume ou duret\u00e9 ph\u00e9nolique peut \u00eatre acceptable, les vinificateurs doivent \u00e9galement \u00e9viter toute dilution. Une extraction limit\u00e9e apporte de la fra\u00eecheur et de l\u2019\u00e9clat mais peut conduire \u00e0 un manque de volume en milieu de bouche ; \u00e0 l\u2019inverse, un contact pelliculaire plus long apporte davantage de volume mais fait rapidement \u00e9voluer le vin vers une couleur plus soutenue.<\/p>\n<\/div>\n<\/div>\n\n

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Ressources techniques associ\u00e9es<\/h2>\n\n
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Clarification des mo\u00fbts<\/a><\/div>\n\n\n\n
Choix des levures<\/a><\/div>\n\n\n\n
Compos\u00e9s aromatiques cl\u00e9s<\/a><\/div>\n\n\n\n
Extraction de la couleur<\/a><\/div>\n\n\n\n
Oenobook 16<\/a><\/div>\n<\/div>\n\n
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Du style recherch\u00e9 aux d\u00e9cisions techniques Au-del\u00e0 de la couleur, le style d\u2019un ros\u00e9 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":20767,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-premier-products-list.php","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"class_list":["post-38575","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/pages\/38575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/comments?post=38575"}],"version-history":[{"count":3,"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/pages\/38575\/revisions"}],"predecessor-version":[{"id":38636,"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/pages\/38575\/revisions\/38636"}],"up":[{"embeddable":true,"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/pages\/20767"}],"wp:attachment":[{"href":"https:\/\/oenobrands.com\/fr\/wp-json\/wp\/v2\/media?parent=38575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}