4.3.5.e Is stirring the fine lees possible in press wines?

What are the beneficial effects of stirring the lees?

While this practice is much more common for white wines, it can also be used for red wines and more specifically for press wines. First of all, the lees detoxify the environment and provide nutrients that are beneficial for MLF. Furthermore, they improve the wine's colour by eliminating some of the compounds responsible for yellow/brown hues. Tartaric stability is also improved in some cases.
On an organoleptic level, the lees can reduce woody and/or vegetal aromas and bring a more pronounced sensation of roundness and richness.

Are there any microbiological risks?

When the environment is favourable to the development of spoilage organisms, stirring should be avoided. Stirring results in organic nitrogen being released, the environment being detoxified, and microorganisms being put back into suspension. This then creates ideal conditions for Brettanomyces bruxellensis.

Should the environment be made more reductive?

For wines sensitive to oxidation, resuspension of the lees is a possible solution because the lees can capture a large amount of oxygen which will then protect the wine. Moreover, the lees have a buffering effect and also act as a reducing agent by adsorbing H2S and methionol.
It is interesting to note that even without being put back into suspension, the lees have some capacity to absorb oxygen.

In conclusion, there are ways to improve press wine quality. However, the best method to obtain high-quality press wines is to have good raw material, consistent extraction during vinification and gentle and regular pressing.