Transfer (also deduction, removal or removal, frz. Soutirage) of a young wine after the fermentation into another container. This will make the wine of lees (Hefebodensatz, coarse yeast), Trub (Suspended matter), as well as undissolved parts of pulp and grape skin separately. The tapping is done by pumping or gentle by siphoning in an empty container. In modern tap tanks, the extraction nozzles are height adjustable and can thus be adjusted flexibly over the sediment. If necessary, this is done several times. After fermentation and then clarify the first tapping takes place, during which the coarse yeast is removed.
An optional second tapping is used to remove the lees and possibly precipitated Weinstein for further clarification of the wine. Depending on the vinification process, further taps may also be used grape and in the winemaking process after certain Schönungsschritten respectively. In the red wine preparation is by a deliberately open tap ventilate (Contact with oxygen which contributes positively to maturation. A tap is also often associated with a filtration or flotation,