racking

wine production

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July 13, 2026

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Racking is a crucial step in wine production that occurs after fermentation. It involves separating the newly made wine from the lees, which are the sediment of yeast cells and other solids that settle at the bottom of the fermentation vessel. This process is essential for clarifying the wine and preventing off-flavors that can develop if the lees are left in contact with the wine for too long.1

After fermentation, the wine is typically transferred to new containers, and this process is repeated as needed to further clarify and stabilize the wine. Aging, often in oak barrels, follows racking, allowing the wine to develop complex flavors and aromas. Other clarification methods like filtration and centrifugation can also be used.23

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Postfermentation treatment
…from the lees is called racking. The containers are kept full from this time on by “topping,” a process performed frequently, as the temperature of the wine, and hence its volume, decreases. During the early stages, topping is necessary every week or two. Later, monthly or bimonthly fillings are adequate.
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…from the lees is called racking. The containers are kept full from this time on by “topping,” a process performed frequently, as the temperature of the wine, and hence its volume, decreases. During the early stages, topping is necessary every week or two. Later, monthly or bimonthly fillings are adequate.
Read More