Maturation and refining agent for high-end wines.
Batonnage Plus is a product derived from yeast cell walls preparations and is obtained through an innovative production system based only on light physical treatments, that is able to keep yeast mannoproteins complete. Such complex molecules have an average molecular weight of 150 kdalton and a mannose content 95% of the total sugars, identical to the one obtained with sur-lie maturation.
Different experimental and production trials enabled to optimize an equilibrate dosage of essential components, to obtain obvious improvements during the storage of prized wines.
Glucidic colloids released by yeasts and present in Batonnage Plus complex specific polyphenolic components and highlight the sensation of wine softness.
Even when fermentation lees are lacking, Batonnage Plus brings about an harmonious taste improvement in the treated wines and prevents the risks of prolonged contacts with the yeast, thus enabling a better flexibility and consistency in the production process.
Batonnage Plus decreases astringency and shows more elegant and complex tannic tones; the organoleptic improvement is completed bringing about notes of toasted bread.
In red wines it will dramatically soften the palate and its volume will mellow aggressive sensations out. Volume, mid-palate, length, and flavor are enhanced.
Batonnage Plus can be added to the new wine still fermenting and dosed at variable concentrations, in order to reach the desired effects.