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L'etude experimentale, au laboratoire, de la « vinomaceration » (maceration, avant fermentation, des raisins rouges non foules dans du vin chauffe a 50 °C) montre que ce traitement n'a que des effets limites sur la couleur et les activites polyphenoloxydasiques des jus. Les augmentations d'intensite colorante et des teneurs en tanins totaux demeurent faibles; dans les jus de raisins pourris si la « vinomaceration » entraine une diminution - limitee et tres variable - des activites laccase on constate que les activites tyrosinase sont augmentees apres le traitement.+++The experimental study, at the laboratory scale, of « vinomaceration » (maceration, before alcoholic fermentation, of noncrushed red grapes into wine heated up to 50 °C) shows that this treatment has only limited consequences upon the colour and polyphenoloxidase activities in the juices. The increase of colour intensity and levels of total phenolics remains low. Concerning juices from rotten grapes, if laccase activities are generally decreased - with a large variability - tyrosinase activities increase after treatment.

Etude de l'influence de la « vinomaceration » sur la couleur et les activités polyphénoloxydasiques des jus de raisins rouges