{"id":4387,"date":"2020-06-06T06:54:28","date_gmt":"2020-06-06T04:54:28","guid":{"rendered":"https:\/\/www.lev2050.com\/bioreactors-that-perform-lees-stirring-batonnage-2\/"},"modified":"2025-12-18T12:52:18","modified_gmt":"2025-12-18T11:52:18","slug":"bioreactors-that-perform-lees-stirring-batonnage-2","status":"publish","type":"post","link":"https:\/\/www.lev2050.com\/en\/bioreactors-that-perform-lees-stirring-batonnage-2\/","title":{"rendered":"Bioreactors That Perform Lees Stirring (B\u00e2tonnage)"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Bioreactors That Perform Lees Stirring (<em>B\u00e2tonnage)<\/em><\/h1>\n\n<p class=\"wp-block-paragraph\">During fermentation\u2014<a href=\"https:\/\/www.lev2050.com\/en\/controlled-fermentation\/\" target=\"_blank\" rel=\"noreferrer noopener\" title=\"https:\/\/www.lev2050.com\/fermentacion-inteligente\/\">as we explained in another post<\/a>\u2014yeast converts sugar into alcohol. Once fermentation is finished, yeast cells die and settle at the bottom of the tank, forming a fine deposit. This sediment of dead yeast cells is called lees. Keeping these solids in contact with the wine helps extract flavor, aroma, and structure.  <\/p>\n\n<h2 class=\"wp-block-heading\">What is <em>b\u00e2tonnage<\/em>?<\/h2>\n\n<p class=\"wp-block-paragraph\">A French term referring to the practice of stirring the lees settled at the bottom of the vessel\u2014traditionally with a b\u00e2ton (rod)\u2014to resuspend them in the wine and benefit from all their properties.<\/p>\n\n<p class=\"wp-block-paragraph\">Lees need to be lifted periodically and kept in suspension. When wine is maintained in contact with lees for 3 to 12 months, it gains greater oxidative stability and develops wines that are rounder, more harmonious, better structured, and more aromatically complex. <\/p>\n\n<h2 class=\"wp-block-heading\">What does b\u00e2tonnage achieve?<\/h2>\n\n<ul class=\"wp-block-list\"><li>Greater mouthfeel creaminess and palate volume: As sugar chains are released and bind to various wine proteins, mannoproteins are formed. This increases volume and adds a richer, creamier texture. <\/li><li>Improved oxidation stability: Helps prevent color loss and protects aromatic integrity.<\/li><li>Supports barrel aging with a slower, more progressive evolution: Protects the wine from unwanted oxidation and premature \u201cover-oaking.\u201d<\/li><li>Reduces future precipitation and haze: By interacting with wine proteins, lees contact improves stability against potential precipitates.<\/li><\/ul>\n\n<h2 class=\"wp-block-heading\">How is the process carried out?<\/h2>\n\n<p class=\"wp-block-paragraph\">With <a href=\"https:\/\/www.lev2050.com\/ingenieria\/\" target=\"_blank\" rel=\"noreferrer noopener\" title=\"https:\/\/www.lev2050.com\/ingenieria\/\">our patented BR-LEV-LC reactor models<\/a>, which multiply yeasts, lactic bacteria and batonnage lees, and the BR-CV for multiplication of yeasts, lactic bacteria, <em>batonnage<\/em> of lees and for controlled adaptation of yeast to ethanol (for carrying out a second fermentation).<\/p>\n\n<p class=\"wp-block-paragraph\">All models are available in different working volumes to fit your winery\u2019s needs.<\/p>\n\n<h2 class=\"wp-block-heading\">Recommended yeast<\/h2>\n\n<p class=\"wp-block-paragraph\">Our FLO-1 product is a flocculant liquid yeast designed for propagation and subsequent b\u00e2tonnage in LEV2050 bioreactors. This enables production of a lysate with balanced protein and polysaccharide contributions\u2014supporting wine finishing through increased volume and reduced astringency. <\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.lev2050.com\/wp-content\/uploads\/2025\/05\/Bote-FLO-1-1-649x1024.jpg\" alt=\"\" class=\"wp-image-1574\" width=\"198\" height=\"312\" title=\"\"><\/figure><\/div>\n\n<p class=\"wp-block-paragraph\">FLO-1 is attractive not only for its qualitative finishing impact, but also for its strong economic value. Wineries can produce their own lysates with significant mannoprotein contributions at a highly cost-effective price\u2014while ensuring traceability and process security thanks to fully controlled propagation and b\u00e2tonnage using reactors. <\/p>\n\n<div style=\"height:22px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>During fermentation, yeast transforms sugar into alcohol. Once fermentation is complete, the yeast cells die and settle to the bottom, forming a fine sediment. This sediment of dead yeast cells is called lees. Keeping these solids in contact with the wine allows for the extraction of flavor, aroma, and structure.  <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[120],"tags":[386,381,403,387,320],"class_list":["post-4387","post","type-post","status-publish","format-standard","hentry","category-englishuncategorized","tag-battonage-2","tag-biorreactor-2","tag-lees","tag-levadura-2","tag-reactor-2"],"_links":{"self":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/comments?post=4387"}],"version-history":[{"count":1,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4387\/revisions"}],"predecessor-version":[{"id":4388,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/posts\/4387\/revisions\/4388"}],"wp:attachment":[{"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/media?parent=4387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/categories?post=4387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lev2050.com\/en\/wp-json\/wp\/v2\/tags?post=4387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}