{"id":37,"date":"2007-06-04T10:53:35","date_gmt":"2007-06-04T14:53:35","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/06\/04\/sur-lie-in-a-bottle\/"},"modified":"2007-06-04T10:53:35","modified_gmt":"2007-06-04T14:53:35","slug":"sur-lie-in-a-bottle","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/06\/04\/sur-lie-in-a-bottle\/","title":{"rendered":"Sur Lie In A Bottle?"},"content":{"rendered":"

I wrote about sur lie and batonnage<\/a>, aging on fine lees and lees stirring, recently. After six months of weekly stirring, this process can benefit the wine (or mead?) by making it seem sweeter and less harsh. Scientists have studied this process and isolated the compounds responsible for this effect. One example of a product you can buy is Laffort’s<\/a> Oenolees (formerly “Biolees”).<\/p>\n

I don’t know how well these products work. In fact, I’ve only just begun looking into this aspect of winemaking. I’m trying it out on a batch of rhubarb wine and a portion of my recent batch of mead<\/a>. Once I can answer the question, “How does sur lie and batonnage affect rhubarb wine? or mead?” then I can try some of these products and make direct comparisons.<\/p>\n","protected":false},"excerpt":{"rendered":"

I wrote about sur lie and batonnage, aging on fine lees and lees stirring, recently. After six months of weekly stirring, this process can benefit the wine (or mead?) by making it seem sweeter and less harsh. Scientists have studied this process and isolated the compounds responsible for this effect. One example of a product […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry","category-enology"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t