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Les polysaccharides solubles du jus de raisin sont doses par les methodes au phenol et au carbazol sulfuriques. Au cours de la maturation, la teneur en pectine soluble passe par un maximum, puis decroit. L'incidence de ces transformations sur les operations prefermentaires de la vinification en blanc (pressurage et debourbage) est examinee.+++Soluble polysaccharides from grape juices are estimated with phenol-and carbazol-sulfuric methods. During the ripening, the soluble pectin content waches a maximum then decreases until maturity. The effect of these changes on the first steps of the white wine making (juice extraction and static settling) are examined.

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Les polysaccharides solubles du moût : méthode simple d'appréciation; évolution au cours de la maturation; incidence sur les opérations préfermentaires