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BÂTONNAGE Plus 150 KD

Sur lies maturation agent

Bâtonnage is a traditional oenological technique used for the obtainment of full-bodied and harmonious wines with intense and varietal aroma. It involves leaving wine in contact with fermentation lees for several months while re-suspending it periodically through gentle stirring. Add Bâtonnage Plus 150 KD post fermentation for red wine or during refinement to increase mouthfeel and body. It prevents the appearance of orange hues.
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composition

Yeast hulls.

Packages

5 kg net bags. 20 kg net bags.

Documentation

Safety data sheet: contact sds@aeb-group.com
product
BÂTONNAGE Plus 150 KD
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