Racking
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
Process
Racking or soutirage is a traditional method in wine production of moving wine from one barrel to another using gravity rather than a pump. The process is repeated when the casks are moved to the second-year cellar.
Equipment
A racking hose is a flexible, plastic hose, used to siphon wine or beer from one vessel to another. It is used in both racking and bottling operations. A racking cane is a rigid tube, often bent or L-shaped, that is attached to the racking hose to make racking easier.[4] A protective cap is placed over the lower end of the cane that allows liquid to be drawn into the cane from above rather than below while keeping most large solids out. The cap allows the tip of the cane to be lowered close to the lees without unduly disturbing them. The lower tip of the racking cane should initially be held about midway between the surface and the lees and gradually lowered as the volume decreases due to the siphoning.[4]
See also
References
- ^ Decanter. Decanter Magazine Limited. 1999. p. 60. Retrieved 22 March 2013.
- ^ "Twomey Cellars". Napavintners.com. Retrieved 22 March 2013.
- ISBN 978-0-906286-68-5. Retrieved 22 March 2013.
- ^ a b c d Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd. p. 428.
- ISBN 978-0-517-42605-0. Retrieved 19 March 2013.
- ISBN 978-0-15-101300-5. Retrieved 22 March 2013.
- ISBN 9780432121504. Retrieved 19 March 2013.
Further reading
- Blouin, Jacques; Peynaud, Émile (13 June 2012). Connaissance et travail du vin - 5e édition. Dunod. ISBN 978-2-10-058330-0.