Wine Words: BâtonnageBâtonnage is the French word for lees stirring. As explained in my lees aging post, lees are the dead yeast cells and other particles which remain in a wine after fermentation. They settle as sediment or more of a creamy mud at the bottom of the fermentation vessel…Lees AgingAs these dead yeast cell (lees) break down, they release all sorts of compounds such as mannoproteins, amino acids, polysaccharides and fatty acids, which interact with the fermented wine.
Mary Gorman-McAdams
Jun 24, 2013