Moving wine from one container to another. This is done to clarify wine, to aerate it, or to move it into another container for a different stage in the process, i.e from fermentation to barrel aging. Racking can be done by gravity or with a pump.
Siphoning wine into another container and leaving the sediments behind
Transferring the wort into another container. Beer is racked from the primary fermenter to the secondary fermenter.
The process of racking involves transfer of wine from one container, such as a barrel, to another. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.
Drawing off /decanting / pumping from one container to another. One would draw off the clear wine after the lees is allowed to settle.
Transfering the finished beer to kegs from the fermentation vessel.
The siphoning of clear juice or wine from sedimented solids for maturing and clearing the wine.
transfer of wine off the lees from one barrel to another
Pumping wine from one container to another and leaving sediments behind, improving the wines clarity.
The process of separating the fermented beer from the yeast cells at the bottom of the fermenting vessel. Also the transfer of finished beer to kegs. Broadly, moving beer from one vessel to another.
The brewing term for siphoning.
The process of removing wine from its container (barrel/carboy/etc.) leaving the sediments in the bottom. The container is then rinsed out to remove the sediment and the wine is returned to it. Typically this is done 3 or 4 times in an 18 month period. Over time the wine clarifies and becomes sediment free.
The process of siphoning wine into another container using a hose and tube; leaving sediment behind.
or unfinished beer from a primary to secondary fermenter. Word or Phrase Meaning
The process of transferring wine from one vessel to another.
Transferring of clear wine from one tank to the other using hoses leaving the sediment behind.
The act of moving wine from one barrel to another in order to separate it from settled solids (lees) at the bottom.
Transfer of wine from one container to another. The operation must be conducted to minimise the contact with oxygen.
A method of clarifying a wine that has settled in the tank and pumping out the solids and yeast cells and putting into a clean barrel. This process also aerates the wine.
The process of transferring beer from one container to another. In the brewery it refers to the transfer of the beer from a holding or conditioning vessel into the cask.
Describes the practice of moving wine from one container to another for aeration or clarification and leaving sediment behind.
is the operation of transferring wine from one container (typically a barrel) to another, leaving behind the lees. It can usefully expose the wine to oxygen and avoid reduction.
During barrel fermentation, sediment (lees) settles out on the floor of the barrel. Racking is when the clear wine on top of the barrel is pumped or siphoned off without disturbing the lees.
is the most traditional way of clarifying a wine by transferring the wine from one container to another, leaving behind solid matter.
This is the gradual clarification of quality wines as a part of the maturation process whereby the wine is transferred from one container to another leaving the lees behind.
running off the contents of a vat or barrel in such a way as to leave behind the solids in the bottom of the container.
transferring a fermented liquid from one container to another by siphoning.
Removing clear wine from the solids that have settled. This is done a number of times after fermentation and before bottling as the sole method of clarification or in combination with other methods of clarification such as fining or filtration.
The practice of moving wine by hose from one container to another, leaving sediment behind; for aeration or clarification.
A term of moving the wine from one container to another while leaving the lees and sediment behind.
The process of carefully siphoning the wine off its sediment into a clean container.
Labour intensive process of siphoning wine from one barrel to another in order to leave some sediment behind and gradually clarify the wine.
The gravity-siphoning or gentle pumping of the clear wine or juice off the lees for clarifying. Often used as a gentler alternative to filtration, and to aid in the wine's barrel development.
Racking is wine clarification process. It describes the process of transferring juice from one vessel to another (either tank or barrel) leaving any sediment or deposit behind. The resultant juice or wine is generally free of solids but may still require further filtration to totally clarify the wine.
The wine-making process to separate clear wine from its sediment by pumping the clear wine into an empty container.
Siphoning the cleared wine from out of one demi-john into another.
the transferring of beer from one container to another, leaving the solids behind.
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.
The transfer of wort or beer from one vessel to another.
Moving wine from one barrel to another leaving sediments behind.
The transfer of beer to bottles, kegs and cans.
A term for the traditional winemaker practice of moving wine from one container to another; it's essentially decanting on a grand scale by moving a wine from barrel to barrel. The purpose of racking is to rid the wine of sediment by leaving it behind in the first barrel. It requires more labor, but racking is less disturbing to the wine than filtration.
A natural clarification that removes sediment by transferring the wine from one cask to another until it is clear.
The careful siphoning of the beer away from the trub.
Part of the winemaking process in which the wine is passed from one cask to another (one or several times) or from one container to another. When the racking is between casks, it serves to decant and air the wine.
During winemaking, the separation of wine from the sediment in a container. This laborious operation -- one step in the clarification of the wine -- is carried out with the help of a siphon or pump and, possibly, fining agents. Racking takes place at least twice in the making of most fine wines and sometimes five or more times.
The process of drawing off the clear wine from the sediment by transferring it from one barrel or vat to another. Better wines are racked two, three, and sometimes more times before bottling.
The process of siphoning cleared mead from a fermentation vessel into a clean container, leaving the sediment behind. Racking gives mead its clarity as fruit solids, impurities, and yeast residue are eliminated.
Traditional method of wine clarification. Sequential transfer of wine to several containers, each transfer leaving behind some particulate matte (see also filtered, fined).
Racking is the process of siphoning the wine or beer off the lees to allow clarification and aid in stabilisation. A racking hose or tubing is used and can be attached to a racking cane to make this task easier.
