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BÂTONNAGE Plus 150 KD
Sur lies maturation agent
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
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.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Documentation
Safety data sheet: contact sds@aeb-group.com
product
BÂTONNAGE Plus 150 KD
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