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racking

soutirage (F)
racking (GB)
travaso (I)

Decanting (also deducting, subtracting or moving, French soutirage) a young wine after the fermentation in another container. This will make the wine from lees (Yeast base, coarse yeast), Trub (Suspended matter), as well as undissolved parts of pulp and grape skin separated. The tapping is done by pumping over or more gently siphoning in an empty container. In modern tapping tanks, the suction nozzles are height-adjustable and can therefore be flexibly adjusted above the sediment. If necessary, this is done several times. After fermentation and then clarify the first racking is carried out, during which the rack (coarse yeast) is removed.

An optional second tap is used to remove the lees and possibly failed Weinstein for further clarification of the wine. Depending on the vinification process, further tapping can also be carried out at grape and in the winemaking process according to certain Schönungsschritten respectively. When making red wine, a consciously open rack is used ventilate (Contact with oxygen causes what contributes positively to the maturation. A racking is often done in connection with a filtration or flotation,

In contrast to the racking, the broaching (Breaking a tap for the purpose of wine extraction) a completely different meaning. See the entire production process below winemaking,

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