What is the term for stirring the lees to add texture and complexity?

What is the term for stirring the lees to add texture and complexity?

• A. Bâtonnage
• B. Racking
• C. Fining
• D. Cold stabilization

Answer: (A)

Stirring the lees to add texture and complexity is called batonnage. After fermentation, the wine is kept in contact with the lees (dead yeast cells) and occasionally stirred to keep the lees suspended. This autolysis releases compounds like amino acids and polysaccharides that enhance mouthfeel, body, and add nuanced aromas such as brioche, bread, or nutty notes, enriching the wine’s texture without drastically changing its primary fruit character. It’s especially common with white wines like Chardonnay to increase creaminess and richness. Racking would move the wine away from the lees, fining would clarify or smooth, and cold stabilization prevents tartrate crystals—none of those achieve the texture-building effect of batonnage.

Stirring the lees to add texture and complexity is called batonnage. After fermentation, the wine is kept in contact with the lees (dead yeast cells) and occasionally stirred to keep the lees suspended. This autolysis releases compounds like amino acids and polysaccharides that enhance mouthfeel, body, and add nuanced aromas such as brioche, bread, or nutty notes, enriching the wine’s texture without drastically changing its primary fruit character. It’s especially common with white wines like Chardonnay to increase creaminess and richness. Racking would move the wine away from the lees, fining would clarify or smooth, and cold stabilization prevents tartrate crystals—none of those achieve the texture-building effect of batonnage.