You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Term (also stirring, agitation) for various processes in winemaking in which the fermenting wine is mixed with the help of stirring plates or mechanical devices. In the past, this was done with so-called stirring chains. The wine is stirred, for example, during lees storage in order to distribute the yeasts (French: bâtonnage). This is also common in barrique ageing, when fortifying a wine or when blending wines. The process commonly used in red wine production during mash fermentation is described under over-pumping.

Voices of our members

Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,385 Keywords · 46,991 Synonyms · 5,323 Translations · 31,719 Pronunciations · 202,830 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon