Batonage refers to which winemaking technique?

Batonage refers to which winemaking technique?

• A. Racking the wine
• B. Stirring of the lees
• C. Pressing the grapes
• D. Filtration of the wine

Answer: (B)

Stirring of the lees during aging is batonage. By gently moving the lees—the dead yeast cells and other sediment—back into the wine, winemakers promote autolysis, releasing compounds that soften tannins and add texture, creaminess, and nuanced aromas. This technique enhances mouthfeel and complexity, especially in whites such as Chardonnay, and can be used with some reds as well. It differs from racking (removing the lees), pressing (extracting juice from solid grape parts), and filtration (clarifying the wine). The frequency and duration of batonage shape aroma and texture, while also requiring careful management to avoid oxidation or overdevelopment of certain notes.

Stirring of the lees during aging is batonage. By gently moving the lees—the dead yeast cells and other sediment—back into the wine, winemakers promote autolysis, releasing compounds that soften tannins and add texture, creaminess, and nuanced aromas. This technique enhances mouthfeel and complexity, especially in whites such as Chardonnay, and can be used with some reds as well. It differs from racking (removing the lees), pressing (extracting juice from solid grape parts), and filtration (clarifying the wine). The frequency and duration of batonage shape aroma and texture, while also requiring careful management to avoid oxidation or overdevelopment of certain notes.