- Enhances mouthfeel and mid-palate roundness with a soft, creamy texture
- Releases mannoproteins that increase stability and aromatic persistence
- Mimics the effect of lees aging without the need for physical stirring
- Adds a subtle perception of sweetness, balancing acidity and bitterness
- Liquid format ensures easy, uniform dispersion with no rehydration required
Batonnage Plus Texture is a refined yeast derivative designed to deliver the benefits of traditional lees aging in a faster, more controlled way. Rich in soluble mannoproteins and polysaccharides, it enhances the tactile profile of wine by increasing volume and softness, while also improving aromatic lift and length. Its unique composition smooths rough edges, balances acidity, and imparts a subtle sweetness on the palate, making it especially valuable for wines that are overly lean or sharp. This soft finish helps round out both white and red wines without adding sugar, creating the impression of greater harmony and polish. Its liquid format ensures fast, clean integration with minimal handling.
Protocol
Dilute the desired amount of Batonnage Plus Texture in ten parts chlorine-free water or wine. Add during maturation or post-fermentation with gentle mixing. Allow 7–14 days of contact time before sensory evaluation. Once the desired effect is reached, rack or filter as needed.
Usage Rates
Manufacturer recommends 50–200 mL/hL. Converted to ml/L and ml/gal:
| Application | Dosage (mL/L) | Dosage (mL/gal) |
| Light mouthfeel enhancement | 0.50–1.00 | 1.89–3.79 |
| Moderate roundness and aromatic lift | 1.00–2.00 | 3.79–7.57 |
| Maximum texture and soft finish | 2.00–4.00 | 7.57–15.14 |
Conduct bench trials to dial in the desired mouthfeel, sweetness perception, and integration based on your wine style and aging goals.