Racking: Difference between revisions
Created page with "'''Racking''' is a traditional process in winemaking in which a wine is transferred from one vessel to another, leaving behind sediments known as lees and other solids. The practice is fundamental both to the clarification of wine and to the management of its style during maturation, with applications ranging from small-scale cellar work to large-scale commercial production.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015, entry: racking. I..." |
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Latest revision as of 22:39, 14 September 2025
Racking is a traditional process in winemaking in which a wine is transferred from one vessel to another, leaving behind sediments known as lees and other solids. The practice is fundamental both to the clarification of wine and to the management of its style during maturation, with applications ranging from small-scale cellar work to large-scale commercial production.[1]
Process
Racking is usually carried out after fermentation, when a considerable quantity of yeast cells, grape solids and tartrate crystals settle at the bottom of a vat or barrel. The wine is moved into a clean vessel using gravity, siphoning or pumping, leaving the heavier particles behind.[2]
The first racking often takes place within weeks of the completion of alcoholic fermentation, but additional rackings may be scheduled throughout maturation, depending on the style being pursued and the level of clarity desired.[3] In traditional barrel ageing, red wines might be racked several times over a period of months or years.
Functions in winemaking
The principal function of racking is the removal of lees and other deposits that, if left in extended contact with the wine, can produce off-flavours or microbial instability.[4]
Racking also contributes to clarification and visual stability, gradually producing a clearer and brighter wine without recourse to more invasive methods. In addition, racking introduces limited oxygen exposure, which can promote polymerisation of phenolic compounds, softening tannins and stabilising colour in certain red wines.[5] This controlled aeration can be desirable in wines intended for ageing, though it carries risks of oxidation if not carefully managed.
Variations and techniques
Traditional racking relies on gravity and simple hoses or taps, especially in small cellars. Modern cellars often employ pumps with variable speeds to move wine efficiently and with minimal disruption.[6]
To reduce the risk of oxidation, some producers carry out racking under a protective blanket of inert gases such as nitrogen or carbon dioxide. Others may use closed systems to avoid air contact entirely.
The number and timing of rackings vary considerably: fresh, fruit-driven wines may undergo only one racking before bottling, while long-aged reds or certain fortified wines may be racked multiple times. The choice reflects both stylistic goals and practical considerations of stability.
Relation to other practices
Racking is part of a broader set of clarification and stabilisation methods. Unlike fining, which involves adding agents that bind to unwanted compounds, or filtration, which physically removes particles, racking depends on natural settling and careful separation.[7]
In many winemaking regimes, these practices are combined. For example, a wine may be racked after fermentation to remove gross lees, fined during maturation to adjust texture, and filtered before bottling to ensure microbial stability.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015, entry: racking. ISBN 978-0198705383.
- ↑ Jackson, Wine Science, 2020, pp. 616–618. ISBN 978-0128161180.
- ↑ Boulton et al., Principles and Practices of Winemaking, 1999, pp. 420–422. ISBN 978-0834217011.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Vol. 2, 2006, pp. 213–215. ISBN 978-0470010396.
- ↑ Jackson, Wine Science, 2020, pp. 618–620. ISBN 978-0128161180.
- ↑ Boulton et al., Principles and Practices of Winemaking, 1999, pp. 423–425. ISBN 978-0834217011.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015, entry: racking. ISBN 978-0198705383.