Stirring

Stirring lees that has settled to the bottom of the barrel serves several purposes. Mixing increases a creamy mouthfeel by encouraging the release of polysaccharides (carbohydrates) from dead yeast cells and alters the amount of the tannin extracted from the oak. Stirring also works to prevent the development of aromas associated with reduction and the creation of hydrogen sulfide by introducing small amounts of oxygen which stimulate bacteria that feed off micro-nutrients found in the lees. The French term for stirring, batonnage, is also commonly used.