topping

wine making

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Last updated

July 14, 2026

Quick Summary

In winemaking, "topping" refers to the process of filling a container with wine to replace any volume lost due to evaporation or temperature-induced contraction. This is crucial after fermentation, as the wine is separated from its yeast sediment (lees) through racking. Containers are kept full by topping, a process performed frequently initially and then less often as the wine ages. This practice prevents excessive air exposure, which can lead to spoilage and off-flavors. The term "top off" can also mean to finish something, often in an impressive way, or to fill a container completely with liquid.12

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Postfermentation treatment
…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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…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