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L’expression aromatique fruitée des vins rouges a été le sujet de nombreuses études qui démontrent qu’au moins une composante de cette expression est le reflet d’interactions perceptives impliquant des esters. La synthèse de ces esters peut être affectée par la levure réalisant la fermentation alcoolique mais aussi par d’autres paramètres, plus technologiques, comme le niveau de maturité de la vendange. De plus, peu d’études ont été réalisé afin de valider le rôle physiologique tenu par les esters pour la levure.Dans le but de mettre en évidence plus précisément le rôle de ces facteurs dans la synthèse des esters, des souches de levures délétés des majeures estérases ont été construites, et testées en fermentation en milieu œnologique, dans des moûts de merlot et de tempranillo récoltés à deux maturités différentes. Ainsi, la concentration en chaque esters linéaires et substitués a pu être déterminée dans chaque modalité de vinification.L’étude des différents mutants de délétion, a permis, pour la première fois, de valider le rôle des principales estérases dans la synthèse des esters linéaires chez la levure mais aussi, la mise en évidence de deux gènes, non étudiés jusqu’alors en condition œnologique, sur la synthèse des esters substitués. L’analyse de l’expression génétique de la délétion des estérases chez la levure a permis aussi de valider que ces gènes permettent une véritable stabilité physiologique de la levure en conditions stressante.L’impact du degré de maturité de la vendange a été étudié à la fois chez les vins fermentés avec une levure standard commerciale mais aussi fermentés avec une levure délétée des 4 principales estérases. Une maturité avancée, des raisins de merlot seulement, entraine une baisse de 50% de la teneur en esters linéaire avec la levure standard, ce qui n’est plus observé avec la levure mutante. Cette diminution de la concentration en esters linéaire dans ces vins de merlot de maturité avancée, est bien corrélée à une diminution de leur perception fruitée. De plus, des reconstitutions aromatiques faites dans ces matrices, ont permis de valider l’implication totale des esters dans la perception de l’arôme fruité des vins rouges réalisés avec des matrices de maturité normale. En revanche en ce qui concerne les vins de merlot de maturité avancée, il existerait d’autres composés en plus des esters qui pourraient expliquer les différences sensorielles observées dans ces vins.Enfin, une approche de transcriptomique est mise en œuvre pour tâcher d’éclairer les facteurs à l’origine des modifications de production d’esters en fonction du niveau de maturité des raisins de merlot. Il en est sorti que l’effet maturité n’existe pas seul mais est bien combiné avec l’avancée de la fermentation alcoolique. L’effet global de la matrice qui peut expliquer les différences observées entre les vins de merlot. / A lot of studies highlighted the perceptual role of esters in fruity aromatic expression of red wines, demonstrating that at least partially it was due to perceptive interactions. The synthesis of these esters can be affected by the yeast making the alcoholic fermentation but also by other parameters, more technological, such as the level of maturity of the harvest. In addition, few studies have been conducted to validate the physiological role of esters for yeast.In order to more precisely highlight the role of these factors in the synthesis of esters, deleted yeast strains of the major esterases have been constructed, and tested in fermentation in an oenological environment, in merlot and tempranillo musts harvested at two different maturities. Thus, the concentration of each linear and substituted ester could be determined in each vinification modality.The study of the different deletion mutants allowed, for the first time, to validate the role of the main esterases in the synthesis of linear esters in yeast but also the demonstration of two genes, not yet studied in oenological conditions, on the synthesis of substituted esters. The analysis of the genetic expression of the esterase deletion in yeast has also validated that these genes allow a true physiological stability of the yeast under stressful conditions.The impact of the degree of maturity of the harvest has been studied both in wines fermented with a standard commercial yeast but also fermented with a yeast deleted from the 4 main esterases. Advanced maturity, merlot grapes only, results in a 50% drop in linear ester content with standard yeast, which is no longer observed with the mutant yeast. This decrease in the concentration of linear esters in these mature Merlot wines is well correlated with a decrease in their fruity perception.In addition, aromatic reconstitutions made in these matrices made it possible to validate the total involvement of esters in the perception of the fruity aroma of red wines made with matrices of normal maturity. On the other hand, for mature merlot wines, there are other compounds besides esters that could explain the sensory differences observed in these wines.Finally, a transcriptomic approach is implemented to try to shed light on the factors that cause ester production changes as a function of the maturity level of merlot grapes. It has emerged that the maturity effect does not exist alone but is well combined with the progress of alcoholic fermentation. The overall effect of the matrix that can explain the differences observed between merlot wines.

The Brazilian wines have been improving in the last few years, mainly because: the utilization of better adapted varieties of Vitis vinifera grapes, the expansion to new and different areas for grapes, to better vineyard practices and the use of good and sound enologic techniques. There are practices on vineyard e after harvest that could help to improving the wine quality. The defoliation is an example. This practice consist of taking off the leaves nearby the clusters facing the east side of the vineyard, to promote better illumination and ventilation for the fruit, all aiming to improve grape quality. The use of cold temperature storage of grapes before the crushing is also a common technique which improves the control about the fermentation process and helps to reduce the logistic problems. The aim of this work was to evaluate the effect of partial defoliation on physical-chemistry parameters of Cabernet Sauvignon grapes and wines, and also to evaluate the effect in wines from Cabernet Sauvignon and Chardonnay grapes, kept in cold storage temperatures, produced on the southwest of the state of Rio Grande do Sul, Brazil. The grapes were harvested in 2008, from a commercial vineyard growning in the trellis system. The defoliation intensity was 20% and was done only on the side of the vineyard that receives sun in the morning and when the berry was in the pea-size. After the harvest, half of the grapes was immediatelly crushed and fermented, called Standard , and the other half was stored for four days at 10ºC before crushing and fermentation, called Cold . The musts were fermented in small lots, in triplicate, with temperature control, staying on the skins for eight days in the case of red wines. The majority of the physical-chemistry analyses was done according Ribéreau-Gayon et al. (1976) and Amerine & Ough (1986). Total phenolics was made by the Folin Ciocalteau Method, according Singlenton & Rossi (1965). The defoliation made in Cabernet Sauvignon showed higher values of total phenolic content for grapes (1.073 against 1.283mg EAG.100g-1 fresh skin) and anthocyanins (304 against 410mg malvidin.100g-1 fresh skin). Consequently, the wines from grapes with defoliation result in more color, more anthocyanins (290 against 301mg malvidin.L-1) and more total phenolic (2.564 against 2.951mgEAG.L-1). On the chilled grapes, the treatment Cold had higher values of anthocyanins and phenolic contents on Cabernet Sauvignon grapes and lower values of pH on white and red wines. On the sensory analyses of wines using Paired Comparison Test, althought the majority of the judges had preferred the samples from the treatments with defoliation and Cold , statistically this results are not significant. The conclusion is that the use of partial defoliation and of cold temperature for clusters storage before the crushing and fermentation, might improve wine quality at least in the condition of this work. / Os vinhos brasileiros têm passado por constantes evoluções nos últimos anos, incorporando notáveis melhorias, principalmente devido: à utilização de cultivares de uva Vitis vinifera mais adapatadas, à busca por novas regiões mais aptas ao cultivo da videira, ao uso de práticas eficientes no vinhedo e de adequadas técnicas enológicas. Existem práticas a serem feitas no vinhedo e pós-colheita que podem potencializar a qualidade dos vinhos. A desfolha feita no parreiral é um exemplo. A técnica consiste na retirada das folhas ao redor dos cachos do lado leste, visando aumentar a insolação e aeração para obter-se uvas de qualidade superior. O uso de câmaras frigoríficas visando fazer um resfriamento dos cachos prévio ao esmagamento também é outra prática corriqueira em algumas vinícolas, pois aumenta o domínio do processo de vinificação e contorna problemas logísticos. Os objetivos deste trabalho foram avaliar o efeito da desfolha nos parâmetros físico-químicos de uvas e vinhos Cabernet Sauvignon e o efeito do armazenamento de cachos em câmara fria antes do processamento em vinhos Chardonnay e Cabernet Sauvignon de Dom Pedrito, Campanha, RS. As uvas foram provenientes da safra 2007-2008, de um vinhedo cultivado em espaldeira. A desfolha foi realizada na base dos ramos, com aproximadamente 20% de intensidade, somente no lado leste do parreiral, no estádio fenológico grão-de-ervilha. Após a colheita, metade dos cachos foi processada imediatamente, consistindo nos tratamentos Padrão e a outra metade foi armazenada durante 4 dias em câmara fria a 10ºC, antes do esmagamento, consistindo nos tratamentos Frio . As microvinificações foram feitas em triplicata, sob temperatura controlada, com período de maceração de 8 dias, no caso dos vinhos tintos. A maioria das análises físico-químicas foram feitas conforme Ribéreau-Gayon et al. (1976) e Amerine & Ough (1986). As análises de polifenóis totais foram realizadas segundo o método Folin Ciocalteau, conforme Singleton & Rossi (1965). Os resultados mostraram que a desfolha feita nas uvas Cabernet Sauvignon resultou em maiores valores de polifenóis totais (de 1.073 aumentou para 1.283mg EAG.100g-1 casca fresca) e antocianinas (de 304 aumentou para 410mg malvidina.100g-1 casca fresca). Consequentemente, nos vinhos provenientes de uvas desfoliadas, observou-se também um aumento significativo de cor, antocianinas (de 290 aumentou para 301mg.L-1), e polifenóis totais (de 2.564 aumentou para 2.951mg EAG.L-1). No segundo experimento, o tratamento Frio também ocasionou um aumento significativo no teor de antocianinas e polifenóis totais nas uvas Cabernet Sauvignon, e resultou em vinhos tintos e brancos com pH mais baixos. Na análise sensorial dos vinhos com Teste de Comparação Pareada, a maioria dos julgadores elegeu as amostras dos tratamentos com desfolha e Frio como preferidas. Entretanto, estatisticamente estes resultados não foram significativos. Conclui-se que as práticas da desfolha e do armazenamento de uvas em câmara fria antes do esmagamento, da forma como foi feita neste experimento, podem favorecer a qualidade dos vinhos.