16.8 White Winemaking: Lees Ageing

Question 1

What are the aims for lees ageing?

Answer 1

• give more body
• soften the mouthfeel
• help to stabilize the wine
• protect the wine from oxygen
• may introduce some reductive sulfur compounds (desirable at low levels)

Question 2

When is lees ageing less common? Why?

Answer 2

• Range of styles of prices However

- Less practiced on inexpensive wines, adds cost (labour / monitoring)

Question 3

What are the consequences of the traditional methods of lees stirring?
What is the french term?

Answer 3

increases oxygen exposure:
- increase in the effects from the dead yeast
- decrease in fruity flavours
- reduces the development of reductive sulfur compounds and the off-aromas that they can introduce
Battonage

Question 4

How can a winemaker carry out lees stirring without increasing oxygen exposure?

Answer 4

barrel racks that permit easy rolling of the barrels)