<p style="text-align: justify;">Pendant quatre années consécutives, on a suivi en Champagne, l'évolution de la microflore levurienne depuis la baie de raisin jusqu'au vin clair. Les résultats montrent une influence sensible sur la microflore, d'une part de certains traitements phytosanitaires et d'autre part des opérations liées à la vendange et au traitement des moûts. Grâce à un milieu de culture électif spécial, les auteurs ont amélioré la séparation des colonies de <em>S. cerevisiae</em> et de <em>S. bayanus</em>.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">For four consecutive years the evolution of yeasts from grape to clear wine was studied in the Champagne region. The results show that specific phytosanitary treatments on the one hand, and operations involving the harvest and treatment of the must on the other hand have a measurable influence on the microorganisms. A special selective culture medium permitted the authors to improve the separation of <em>S. cerevisiae</em> and <em>S. bayanus</em> colonies.</p>
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