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Dans ce travail on etudie l'influence de la maturation des vins mousseux en presence de levures, en particulier sur la composition des vins en aminoacides, proteines et composes aromatiques ainsi que sur celle en proteines et en activite esterasique et proteasique A intracellulaire des levures. Au cours du vieillissement du vin mousseux en presence de levures on a mis en evidence une relation entre les variations en certains aminoacides et l'evolution dans les levures, de l'activite proteasique et des proteines cytoplasmiques. Au cours de la meme periode, la presence ou non des levures modifie de facon differente certains composes de l'arome des vins. Toutefois, on n'a pas pu etablir de relation entre l'evolution des composes aromatiques et l'activite enzymatique des levures.+++Trials of sparkling wine production in bottle and in pressure tank are prepared to appreciate the influence of the aging on the yeasts on aminoacid components, on aromatic compounds of sparkling wines, and on the activity of Protease A, on the esterasic activity and on intracellular proteins of the yeasts cells of the deposit.The results show a relation between some aminoacids and the behaviour of the yeasts (constant presence and increase in the activity of Protease A, and decrease of intracellular proteins) during the aging on yeasts of sparkling wines.We confirmed that the presence or the absence of yeasts modifies in a different quantity some aromatic compounds as volatile fatty acids, isoamylacetate an diethyl succinate.This could be a consequence of the persistance of the intracellular esterasic activity that, in our experimentations, remains detectable until 300 days after the end of the secondary fermentation.

Incidence de la conservation en présence de levures sur la composition des vins mousseux