You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Yeast racking

See under tapping.

Decanting (also known as drawing-off, or soutirage in French) of a young wine after fermentation into another container. There the further development takes place if necessary. In this way the wine is separated from the lees (yeast sediment, coarse yeast), trub (suspended solids), as well as undissolved parts of fruit flesh and grape skin. In the past, this was done manually, especially on smaller farms, using special vessels known as wine supports. Today, the racking is carried out by pumping over or more gently by siphoning into an empty container. In...

The world's largest Lexikon of wine terms.

24.392 Keywords · 48.016 Synonyms · 5.311 Translations · 29.708 Pronunciations · 164.515 Cross-references
made with by our Experts. About the Lexicon