BÂTONNAGE Plus

Bâtonnage Plus harmonizes the taste of treated wines even in the absence of fermentation lees, making the production process more flexible. Bâtonnage Plus prevents mercaptans formation and related anomalous odours. The many and exceptional properties of the Bâtonnage Plus range are mostly linked to its ability to release large quantities of neutral polysaccharides from the yeast cells, modifying and ennobling the colloidal structure of wines. Tactile stimuli on the mouth's mucous membrane are enhanced by the yeast cellular content and particularly by the mannoproteins: for this reason, wines acquire greater intensity, richer body, increased breadth and volume. The harsh mouth feel caused by excessively acid and coarse wines is always accompanied by a weak colloidal structure, which Bâtonnage Plus is able to rectify, producing softer and rounder wines.