Batonnage (French term)
The batonnage term is used for the stirring of the lees. It is used to impart body and flavour to the wine.
Bead
Bead is a tasting term used to describe the size of the bubbles in a glass of Champagne.
Batonnage Stirring of Lees,
Bead Bubbles in sparkling wine. Fine, long-lasting bubbles are the most desirable.
Big Refers to the weight and body of the wine. A result of high alcohol, fruit, tannin, acidity and extract.
Batonnage: Stirring the lees with a stick to increase flavor extraction.
Beaujolais: A juicy, flavorful red wine made from Gamay grapes grown in the region of the same name.
Batonnage
A French term used to describe the stirring of lees material (sediment consisting of yeast cells, grape pulp and pips) during the winemaking process. The process is designed to add body and flavour to a wine.
BATONNAGE
The lees (deposits) left after fermentation are stirred to ensure oxygen in the barrel is carried directly to the bottom, preventing development of any faults in the finished wine aroma.
gov/ Batonnage the process of stirring the wine during elevage to return the lees to suspension which prolongs the activity of the yeast cells of which they are composed. This is done only to white wines to improve the taste and body.
Sur lie literally translates from the French as "on lees". This leads to a distinctive yeasty aroma and an added freshness and creaminess to the wine. The lees may be stirred (batonnage in French) in order to promote uptake of the lees character.
 See also: Wine, Aroma, Fermentation, Lees, Yeast
  
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