Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French[1]), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage.[2] The process is also known as Abstich in German and travaso in Italian.[3]
Alexis Lichine's Encyclopedia of Wines and Spirits defines racking as "siphoning wine or beer off the lees (in the case of wine) or trub (in the case of beer), into a new, clean barrel or other vessel".[4] Racking allows clarification and aids in stabilization. Wine that is allowed to age on the lees often develops "off-tastes". A racking hose or tube is used and can be attached to a racking cane to make the task easier. The racking process is repeated several times during the aging of wine.[4]
- ^ Decanter. Decanter Magazine Limited. 1999. p. 60. Retrieved 22 March 2013.
- ^ "Twomey Cellars". Napavintners.com. Retrieved 22 March 2013.
- ^ Sutcliffe, Serena (1988). The art of the winemaker: a guide to the world's greatest vineyards. New Burlington. p. 252. ISBN 978-0-906286-68-5. Retrieved 22 March 2013.
- ^ a b Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd. p. 428.