Batonnage: nm Batonnage (or baguettage) is a traditional technique which consists of resuspending during aging, the lees (dead yeasts and grape residues) in the wine for several months after the end of fermentation. .
This operation, carried out using a stick, promotes the autolysis of the yeasts (destruction of the yeasts). It enriches the wine with polysaccharides (sugars) and compounds which contribute to the taste complexity and the stability of ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.