Yeah lees stirring takes up O2, it also brings some over desirable flavours
out of the yeast as it breaks down.

Gross lees are any lees that contain solids ex pressing.

Rob L
"David C Breeden" > wrote in message
...
> Michael Brill ) wrote:
> >#1
> >I hear a lot about stirring lees to help oxygenate it. But if you're
> >just stirring it around in a bunch of wine, where does the oxygen come
> >from?
>
> Hi Michael,
>
> I think you've got it backwards. People stir Chardonnay aged sur
> lie because (for one reasons of many) the lees absorb oxygen, even
> more effectively than SO2 does. And since in France, where the
> practice is common, SO2 is often not added until after ML finishes
> naturally in the spring, this batonnage is really important in
> helping prevent oxidation.
>
> I've never heard anyone practice3 batonage to introduce oxygen,
> though I suppose stirring always does introduce some oxygen from the
> surface above the wine.
>
> Dave
>
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> Dave Breeden