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Racking

Racking is a process in winemaking and brewing involving the transfer of liquid from one vessel to another, usually by gravity, to separate it from sediment or lees accumulated at the bottom. This technique aids in clarification, prevents off-flavors from prolonged contact with solids, and facilitates further stages like aging or filtration.^[1] Commonly performed multiple times during production, racking is essential for achieving clear, stable beverages while minimizing oxidation and contamination risks.^[2]

Definition and Purpose

Core Concept

Racking is the process of transferring a liquid beverage, such as wine or beer, from one container to another by gravity to separate it from sediment, thereby clarifying the liquid while minimizing exposure to oxygen and mechanical disruption.^[3] In winemaking, this involves decanting the young wine away from the lees, which are the settled solids consisting of dead yeast cells, grape fragments, and other particulates that accumulate after fermentation.^[3] Similarly, in brewing, racking moves fermented beer from a maturation vessel to packaging or secondary containers, leaving behind yeast and trub (the proteinaceous sediment).^[4] Key terminology in racking includes "lees," referring to the dead yeast and solid residues in wine; these are distinguished as gross lees, the initial coarse, heavy sediments like grape pulp and large yeast clumps that settle rapidly post-fermentation, versus fine lees, the lighter, finer particles of yeast autolysis products that form later and may be retained for flavor enhancement.^[5] In brewing contexts, the equivalent sediment is often termed trub or simply lees, though the process emphasizes separation without the same aging nuance.^[4] The term "racking" is sometimes used interchangeably with "siphoning," particularly in home production, where a siphon tube facilitates the gravity-driven transfer.^[3] The physical principles underlying racking rely on hydrostatic pressure and natural gravitational flow to gently move the liquid, avoiding the shear forces from pumps that could oxidize the beverage or strip delicate flavors and aromas.^[3] By positioning the receiving vessel below the source and allowing the liquid to flow through a tube or valve, this method preserves dissolved gases like carbon dioxide under the pressure of the liquid column while leaving sediment undisturbed at the bottom.^[3] This approach has roots in ancient winemaking practices, where gravity separation was essential for basic clarification.^[3]

Role in Beverage Production

Racking plays a crucial role in beverage production by facilitating the clarification and stabilization of liquids such as wine and beer, ensuring the removal of unwanted solids while minimizing quality-degrading factors. In winemaking, it separates the beverage from accumulated lees—comprising dead yeast cells, grape solids, and autolysis byproducts—after fermentation, thereby enhancing visual clarity and improving mouthfeel without the need for aggressive filtration. Similarly, in brewing, racking transfers beer away from trub and yeast sediment post-fermentation, promoting a brighter appearance and smoother texture by allowing particles to settle undisturbed.^[3]^[6]^[7] The clarification benefits of racking extend to preventing off-flavors associated with autolysis, where yeast cells break down and release enzymatic compounds that can impart yeasty or sulfurous notes if left in contact with the beverage. By promptly transferring the liquid off gross lees—typically within a week of fermentation's end—producers avoid these degradation processes, preserving the beverage's fresh profile and preventing haze from suspended proteins or tannins. In beer production, this step similarly mitigates haze formation during conditioning, contributing to a stable, particle-free product that maintains its intended sensory balance.^[3]^[6]^[8] Stabilization through racking reduces the risk of refermentation by eliminating viable yeast cells and potential microbial contaminants, while also curbing haze development from colloidal instabilities. To preserve volatile aromas, especially in delicate white wines, racking is performed with minimal oxygen exposure—often using submerged hoses or inert gas sparging with nitrogen or carbon dioxide—to limit oxidation that could strip fruity esters. This controlled approach not only stabilizes the beverage against spoilage but also supports extended aging without compromising aromatic integrity. In beer, analogous techniques during lagering at low temperatures further enhance colloidal stability, preventing protein-polyphenol interactions that lead to cloudiness.^[9]^[10]^[3]^[7] Racking typically occurs at key production stages: immediately after primary fermentation to remove gross lees, and again before aging or bottling for fine clarification, with frequency varying from 1 to 4 times per cycle depending on the beverage type and style. For white wines, it follows primary fermentation and cold stabilization; red wines may involve additional racks post-malolactic fermentation. In beer brewing, it aligns with the end of fermentation—once specific gravity stabilizes—and during cold conditioning to refine clarity. The gravity-based method is often preferred to maintain beverage integrity during these transfers.^[9]^[10]^[8] Overall, these practices yield significant quality outcomes, including prolonged shelf life through enhanced microbial and chemical stability, alongside an optimized sensory profile marked by improved clarity and aroma retention. For instance, in white wines, judicious racking introduces just enough oxygen to mitigate reductive sulfur compounds like hydrogen sulfide, averting unpleasant "struck flint" notes while upholding freshness. In beer, it ensures a visually appealing product with reduced risk of off-flavors from prolonged yeast contact, directly impacting consumer perception and market viability.^[10]^[6]^[7]

Historical Context

Origins in Winemaking

The practice of racking originated in ancient winemaking as a method to separate clear wine from sediment, known as lees or dregs, primarily through gravity-based decanting from storage vessels. In ancient Egypt around 1500 BCE, winemakers used large pottery jars or amphorae for fermentation and storage, employing devices or techniques to prevent dregs from mixing with the poured wine during serving, as evidenced in tomb depictions and textual records of the process.^[11] This early form of racking ensured the wine's clarity and quality, reflecting the Egyptians' advanced understanding of sedimentation in viticulture introduced from the Levant circa 3000 BCE.^[12] By the 1st century CE, Roman winemaking formalized these techniques, with Pliny the Elder documenting in his Natural History (Book 14) the importance of separating wine from lees to avoid spoilage and improve aging. Pliny described post-fermentation racking, where wine was transferred from dolia (large earthenware jars) into amphorae for storage and transport, allowing sediment to settle at the bottom via gravity before decanting the clear liquid. This process, detailed in classical texts like Columella's De Re Rustica (Book 12), typically occurred after 9–30 days of fermentation, with the wine aged for several months in sealed vessels to enhance flavor and stability.^[13] In medieval Europe, particularly from the 12th century onward, Benedictine monasteries maintained detailed records of viticultural techniques in their abbeys across regions like Burgundy and Bordeaux, preserving Roman methods of wine storage in cool cellars.^[14]^[15] These practices emphasized manual transfers to wooden or stone vessels to minimize oxidation while allowing lees to settle, though racking off lees was not commonly performed, often resulting in cloudier wines. By the 18th century in France, wooden barrels—already widely used since Roman times—were refined for racking, enabling better oxygenation control and flavor development during aging.^[16] Key figures like Arnaud III de Pontac at Château Haut-Brion in Bordeaux (circa 1663) refined racking techniques, combining gravity transfers with barrel aging to produce more refined wines that highlighted regional terroir.^[17] In Bordeaux, manual racking remained essential pre-industrially, preserving the unique soil-driven characteristics (terroir) of gravelly Left Bank estates and maintaining traditional styles through careful sediment separation without mechanical intervention.^[18] This approach ensured wines reflected their origins, fostering Bordeaux's reputation for elegant, age-worthy reds.

Development in Brewing

In the 19th century, British and German brewers increasingly adopted racking as a standard practice to separate beer from trub, the sediment formed by hop residues and yeast, particularly in the production of ales and lagers following advancements in bottom-fermentation techniques post-1830s.^[19] This method involved transferring the beer to lagering casks after primary fermentation, typically 8-10 days in, once the yeast had flocculated and the beer began to clear, ensuring removal of the bitter layer of hop resins and yeast to improve quality.^[19] In British brewing, similar transfers occurred post-chilling into wooden barrels, reflecting the scale-up of industrial operations during the era.^[20] Louis Pasteur's research in the 1860s on fermentation processes significantly influenced racking practices by highlighting the need to separate beer from yeast and sediments to prevent contamination from airborne germs and foreign organisms.^[21] In his studies, Pasteur recommended racking beer when it "falls bright" to isolate it from diseased ferments, storing yeast separately under cool conditions for reuse while minimizing exposure to air, which could introduce spoilage microbes during transfer.^[21] This approach, detailed in experiments like those on closed vessels in 1874, promoted clearer beer with reduced frothing and longer shelf life by limiting secondary contamination risks.^[21] By the mid-20th century, the shift to stainless steel vessels in U.S. brewing around the 1950s further refined racking, replacing copper and wood with hygienic, durable materials that facilitated cleaner transfers and reduced oxidation.^[22] Key innovations in racking emerged with the development of closed-system transfers in the 20th century, designed to minimize oxygen pickup and contamination, particularly as brewing scaled industrially. Although specific ties to the 1920s Prohibition era are limited, these systems gained traction post-repeal amid efforts to improve efficiency in both commercial and revived homebrewing contexts. Racking in brewing shares gravity-based principles with winemaking, relying on siphoning to gently separate liquids from sediments. In regional variations, the craft brewing resurgence from the 1970s onward emphasized racking for bottle conditioning, where beer is transferred to a priming vessel before bottling to allow natural carbonation, contrasting with the filtration-heavy processes of mass-produced beers.^[23] This practice, inspired by homebrewing legalization in 1978, enabled unfiltered, sediment-clearing beers that highlighted flavor complexity in ales and lagers.^[24]

Methods and Techniques

Gravity-Based Transfer

Gravity-based transfer relies on the natural flow of liquid driven by elevation differences between vessels, allowing sediment to remain undisturbed at the bottom of the source container. The process begins by positioning the source vessel, such as a fermenter or barrel, at a higher elevation than the receiving vessel, typically on a sturdy platform or rack to ensure a sufficient height differential for consistent flow. A siphon tube or hose is then inserted into the source vessel, positioned just above the sediment layer (lees) to avoid drawing in solids, with the other end placed into the receiving vessel. Flow is initiated either by creating suction through manual pumping or by leveraging the height differential to start the siphon action, enabling the liquid to transfer gently without mechanical assistance.^[3]^[25]^[26] Once flow commences, it is carefully regulated to minimize turbulence and oxygen exposure, which could affect quality. Valves or clamps attached to the siphon tube are used to control the speed, aiming for a gentle rate to prevent splashing or excessive aeration. For more complete extraction near the end of the transfer, the source vessel can be tilted gradually to access remaining clear liquid while keeping the tube away from the sediment interface. This controlled approach ensures the bulk of the liquid is moved efficiently. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[25]^[3] Throughout the transfer, visual monitoring is essential to maintain clarity and stability. Operators observe the outflow for any signs of cloudiness or particulate matter, stopping the process immediately if sediment begins to enter the tube, indicated by a sudden turbidity in the stream. Temperature is also maintained at cool conditions to avoid premature precipitation of compounds like tartrates, achieved by conducting the racking in a controlled environment or pre-chilling the liquid if necessary. These indicators help ensure the transferred liquid remains clear and preserves its intended characteristics. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[3]^[27] Common challenges in gravity-based transfer include preventing "suck-back," where sediment is drawn into the tube as the liquid level drops below the intake point, potentially contaminating the receiving vessel. This is mitigated by precise tube positioning and timely cessation of flow, leaving a portion of the volume (typically a few percent) above the lees. Additionally, the process requires patience, as uneven flow or air pockets in the siphon can interrupt the transfer. While gravity methods are simple and cost-effective, they may be integrated briefly with filtration steps post-transfer for enhanced clarity in subsequent processing. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[25]^[28]

Filtration Integration

In beverage production, filtration integration with racking employs hybrid approaches that incorporate inline systems to capture fine particles overlooked by gravity settling alone. These methods utilize pad filters, membrane cartridges, or diatomaceous earth (DE) as filter aids during the transfer process, enabling simultaneous clarification and movement of the liquid between vessels. For instance, DE pre-coated filters are commonly applied inline to form a porous cake that traps suspended solids like yeast residues and haze-forming colloids, improving efficiency over standalone racking. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[29] Key types of integration include crossflow filtration performed post-racking, which relies on tangential flow to direct the beverage parallel to the membrane surface, recirculating retentate to reduce buildup and maintain flux rates. This technique is favored for its gentle handling of sensitive beverages, minimizing oxidation and flavor alteration during clarification. Pre-racking sterile filtration represents another integration strategy, particularly for sparkling wines, where the base wine is filtered to remove viable microbes prior to tirage and secondary fermentation in the bottle, ensuring controlled effervescence without refermentation risks. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[30]^[31] Process parameters are critical for optimal performance, with filter pore sizes typically ranging from 0.45 to 1.0 microns to achieve microbial stability while preserving desirable organoleptic properties. Pressure differentials are kept low, typically 0.5-2 bar depending on the filter type, to prevent cake compaction and filter blinding, allowing sustained flow without excessive energy input or product stress.^[30] Recovery yields in these integrated systems are high, often exceeding 80-90%, reflecting efficient solid-liquid separation with minimal hold-up volume.^[32]^[33]^[34] The primary outcomes of filtration-integrated racking include attaining sterile conditions for non-fermentable beverages, such as dealcoholized wines or stabilized bases, and achieving up to 99.9% reduction in microbial load through validated absolute-rated membranes. These enhancements contribute to extended shelf life and consistent quality, distinguishing integrated processes from basic settling techniques. Similar principles apply in brewing, though pumps are often used alongside gravity for efficiency.^[35]

Equipment and Tools

Essential Components

The essential components for manual racking in beverage production center on simple, food-grade tools that facilitate gravity-based transfer while minimizing sediment disturbance and contamination risks. Core tools include food-grade hoses or siphons, typically made from clear vinyl (PVC) or silicone with an inner diameter of 3/8 to 1/2 inch to ensure efficient flow without excessive speed.^[36]^[37] A racking cane, often a clear plastic tube approximately 3 feet long with a right-angle bend near one end, attaches to the hose to position the intake above sediment layers during transfer.^[38] Flow control is achieved using shut-off clamps or ball valves that attach to the hose, allowing precise regulation to prevent splashing or premature sediment pickup.^[39] Source vessels are typically elevated barrels made of oak or stainless steel, with a standard capacity of 225 liters for winemaking, positioned to create a height differential for gravity flow.^[40] Receiving vessels, such as carboys or tanks with wide mouths, are placed below the source to capture the liquid gently and reduce aeration.^[41] Support accessories include adjustable stands or jacks to maintain a 1-2 meter height difference between vessels, ensuring steady siphon initiation without pumps.^[10] Hydrometers are used for pre-rack specific gravity checks to confirm fermentation progress before transfer.^[38] All components must feature inert, non-porous surfaces, such as food-grade plastics or stainless steel, to avoid off-flavors or microbial growth.^[38] Materials should be compatible with common sanitizers, including peracetic acid solutions at concentrations around 100-200 ppm, allowing effective cleaning without residue or degradation.^[42]

Specialized Devices

Peristaltic pumps represent a key automated system in racking, designed to transfer wine with minimal shear to preserve delicate flavors and structures. These positive-displacement pumps operate by compressing a flexible hose, avoiding direct contact between the fluid and moving parts, which reduces agitation and oxidation risks during transfers from barrels or tanks.^[43] In winemaking, they are particularly valued for handling shear-sensitive materials like fruit purees or finished wines, enabling gentle racking at rates up to 9.4 gallons per minute without compromising quality.^[44] Rotary racking arms enhance automation in multi-vessel winery operations by allowing precise, controlled transfers between fermentation tanks or barrels. Installed in the base of cylindroconical vessels, these arms rotate slowly to draw off clear liquid above sediment layers, minimizing disturbance to lees and facilitating efficient batch processing in larger facilities.^[45] This setup supports scalable transfers, often integrated with valves for directional control, and is adaptable for both wine and brewing applications where sediment separation is critical.^[46] Industrial-scale racking incorporates centrifugal clarifiers integrated into transfer lines to simultaneously separate solids and clarify wine during high-volume operations. These systems use high-speed rotation to generate forces that deposit sediments, achieving effective capacities of up to 9,000 liters per hour while maintaining product integrity.^[47] Complementing this, nitrogen blanketing systems employ inert gas injection to displace oxygen in headspaces and lines during racking, preventing oxidative damage and microbial growth in transfers.^[48] Such blanketing ensures dissolved oxygen levels remain below 0.5 mg/L, preserving wine freshness across large batches.^[49] For varying production scales, portable racking carts provide mobility for small-batch winemaking, allowing manual or semi-automated transfers in limited-space environments like home or boutique operations. These wheeled units often include adjustable hoses and supports for siphoning or pumping small volumes without fixed infrastructure. Fixed pipeline setups in breweries, by contrast, enable continuous racking with integrated flow meters offering accuracy of ±0.5%, ensuring precise volume control and repeatability in commercial transfers.^[50] Such meters monitor flow rates from 1 to 200 gallons per minute, supporting efficient pipeline distribution across multiple vessels.^[51] Post-2000 innovations in membrane technology have introduced micro-racking techniques, using tangential flow filtration for fine clarification without traditional settling. Microfiltration membranes with pore sizes of 0.1–0.2 micrometers remove microbes and haze particles during racking, achieving up to 99.9% pathogen reduction while retaining sensory qualities.^[52] These systems, often automated, integrate with racking lines for continuous processing, as seen in crossflow setups that handle 5,000–10,000 liters per hour. In large operations exceeding 500 barrels, automated racking and barrel-handling systems yield significant efficiency gains, including up to 60% increased storage capacity and reduced manual labor through robotic transfers and centralized processing.^[53]

Applications and Variations

In Winemaking

In winemaking, racking is adapted to the unique needs of red and white varietals to optimize flavor development and clarity while minimizing unwanted oxidation. For red wines, multiple rackings—typically two to three in the first year—are common after completing malolactic fermentation, allowing controlled oxygen exposure that polymerizes and softens harsh tannins over time.^[54] This process, often starting post-fermentation settling, helps stabilize color and remove off-odors like hydrogen sulfide, with limited aeration in the initial racking to preserve fruit integrity.^[55] In contrast, white wines generally undergo a single fine racking shortly after alcoholic fermentation to separate from gross lees, followed by gentle handling to avoid excessive aeration that could diminish fresh fruit aromas and lead to loss of varietal character.^[3] Specific wine styles further tailor racking practices to enhance desirable traits. Chardonnay often employs extended lees contact, known as sur lie aging, where the wine remains on fine lees for weeks to months without racking, imparting creamy texture, nutty flavors, and enhanced mouthfeel through the release of polysaccharides and amino acids from dead yeast cells.^[56] Racking occurs only after this period to clarify before bottling, preserving the wine's complexity. In oxidative styles like Sherry, racking follows fermentation and settling in late autumn or winter to remove lees, but oxygen management is deliberate: biologically aged Sherries (e.g., Fino) maintain a protective flor yeast veil that limits oxidation while allowing controlled air access for yeast survival, whereas oxidative types (e.g., Oloroso) embrace direct oxygen exposure post-fortification to develop nutty, caramelized notes.^[57] Racking timing and outcomes are guided by measurable targets to ensure quality. Winemakers typically rack 1 to 3 months after primary fermentation completes, allowing initial settling while preventing prolonged lees contact that could impart off-flavors.^[38] Post-racking, the goal is low turbidity, often below 2 NTU (nephelometric turbidity units), to achieve brightness and stability, particularly for whites and rosés where clarity enhances visual appeal and sensory purity.^[58] In premium regions like Bordeaux, double racking—once after malolactic fermentation and again before aging—promotes exceptional clarity by progressively removing sediment, as seen in structured vintages requiring long-term evolution.^[55] Regional practices reflect scale and tradition. Small Italian estates, such as those in Tuscany, favor manual racking using gravity or low-shear pumps to decant wine from fermentation tanks post-settling, preserving delicate flavors in limited-production wines without aggressive mechanical intervention.^[59] Conversely, large-scale Australian producers, such as Treasury Wine Estates, employ automated barrel handling systems using driverless forklifts and automated filling stations to efficiently manage high volumes while minimizing labor, as implemented in 2024.^[60]

In Brewing

In brewing, racking is adapted to beer production to manage yeast sedimentation, clarify the beer, and preserve carbonation while minimizing oxidation risks inherent to beer's volatile compounds and live yeast populations. Post-primary fermentation, cold racking at 4-8°C encourages yeast flocculation and dropout, typically after 7-14 days when specific gravity stabilizes, allowing trub and excess yeast to settle without disturbing the beer. This temperature range, often achieved via cold crashing, promotes clarity by compacting particulates while avoiding over-chilling that could stress remaining yeast needed for conditioning.^[61] For hop-forward styles like India Pale Ales (IPAs), secondary racking may occur before dry-hopping to separate initial sediment, enabling cleaner hop addition and enhanced aroma extraction, though many brewers now skip this to reduce oxygen exposure.^[62] In contrast, hazy beers such as New England IPAs (NEIPAs) often involve minimal or no racking to retain yeast and protein sediment, preserving the style's signature opacity and juicy mouthfeel derived from suspended particulates.^[63] Lagers, however, benefit from multiple racking transfers—often two or more—to achieve full clarification, as bottom-fermenting yeasts require extended settling periods at low temperatures to eliminate haze without finings.^[64] To prevent CO2 loss during transfers, closed systems are employed, where inert gas like CO2 purges lines and vessels, maintaining natural carbonation especially critical for unfiltered or naturally conditioned beers.^[65] In craft and homebrewing, siphon-based racking using auto-siphons or racking canes allows gentle gravity transfer from primary to secondary fermenters, minimizing turbulence and oxidation for small batches.^[66] Larger macro breweries integrate centrifuges into racking workflows for high-efficiency separation, recovering up to 97% of entrained beer from yeast and trub while accelerating turnaround and boosting yield without compromising quality.^[67]

Best Practices and Considerations

Hygiene and Safety

Maintaining hygiene during racking is essential to prevent microbial contamination that could spoil the wine, with protocols emphasizing thorough cleaning and sanitization of all involved equipment and vessels. Pre-racking sanitation typically involves an initial rinse with cold, high-pressure water to remove gross debris, followed by cleaning using an alkaline detergent solution in warm water (100-109°F or 38-43°C) to break down organic residues. This is succeeded by a hot water rinse at approximately 180°F (82°C) for at least 20 minutes to sanitize surfaces, ensuring the reduction of viable microbes by up to 99%. Sanitizers such as potassium metabisulfite (KMS) are then applied, often at concentrations achieving 50 ppm free SO₂ to provide antimicrobial protection without requiring a final rinse, particularly for vessel interiors before transfer. Post-racking, vessels are rinsed again with hot, sterilized water to eliminate any residual cleaning agents or sediment, minimizing carryover risks. Contamination prevention during racking focuses on sterile handling practices and minimizing exposure to environmental microbes, as the process can introduce airborne spoilers like Brettanomyces bruxellensis or acetic acid bacteria if not controlled. Equipment such as hoses, pumps, and racking canes must be handled with gloved hands and stored in sanitized conditions to avoid cross-contamination from surfaces or personnel. Enclosed transfer systems, including inert gas blanketing with nitrogen or carbon dioxide, help prevent airborne microbe ingress by maintaining an oxygen-poor environment that inhibits aerobic spoilers. Regular monitoring for Brettanomyces and acetic bacteria is conducted through microbiological plating or ATP bioluminescence tests on samples taken post-racking, allowing early detection of viable cells that could produce off-flavors like phenolic compounds or vinegar-like notes. Safety measures in racking address physical and chemical hazards inherent to handling large volumes of liquid in potentially slippery environments. Ergonomic protocols recommend using dollies or mechanical lifts for moving heavy vessels exceeding 50 pounds to reduce strain injuries, with safe lifting techniques emphasized—bending at the knees and keeping loads close to the body. Chemical handling requires adherence to Safety Data Sheets (SDS) for sanitizers like KMS, including proper ventilation to avoid sulfur dioxide inhalation, use of personal protective equipment such as gloves and goggles, and storage in labeled, secure areas away from ignition sources. Spill containment in cellars involves installing drains, berms, or absorbent materials around racking stations to capture leaks from hoses or overflows, preventing slips and environmental release of wine or chemicals. Regulatory compliance in racking hygiene draws from Hazard Analysis and Critical Control Points (HACCP) principles, which mandate systematic identification of contamination risks and establishment of critical limits, such as undetectable residues from sanitizers. Wineries must implement prerequisite programs including documented cleaning schedules and personnel training, with monitoring records verifying sanitation efficacy. In the European Union, adherence to OIV guidelines under HACCP requires logged sanitation activities, as seen in audits enforcing traceability and corrective actions to ensure food safety throughout the production chain.

Timing and Frequency

The timing of racking in beverage production is critical to balance clarification, flavor preservation, and stability, with initial transfers typically occurring shortly after primary fermentation concludes. For wines, the first racking is generally performed 1-2 weeks post-fermentation, once the majority of yeast lees have settled, allowing approximately 80% of gross sediments to compact at the bottom of the vessel. This stage removes heavy lees that could impart off-flavors if left in contact, while minimizing early oxygen exposure. In red winemaking, this initial rack often follows the completion of alcoholic fermentation and may coincide with or precede malolactic fermentation, depending on the desired style. Subsequent rackings occur at intervals of 1-3 months, guided by visual inspection of sediment accumulation, ensuring progressive clarification without excessive handling. Frequency varies by beverage type and production goals, with most wines requiring 2-3 rackings over a 6-12 month aging period to achieve clarity and stability. Red wines, for instance, benefit from 3-4 rackings annually to yield clear product, with each transfer reducing sediment volume progressively. In contrast, quick-fermenting beers, such as ales, often involve a single racking after fermentation stabilizes, typically 1-2 weeks post-primary, to separate from trub without prolonging exposure to potential contaminants. Key factors influencing timing include pH levels; racking below 3.5 pH enhances microbial stability by limiting lactic acid bacteria growth, particularly after malolactic fermentation. Decision indicators encompass both sensory evaluations, such as absence of off-aromas like hydrogen sulfide, and laboratory metrics, including turbidity levels below 5 NTU to confirm sufficient clarity before proceeding. Seasonal considerations also play a role, with rackings often scheduled during cooler periods to mitigate oxidation risks in warmer climates, where elevated temperatures can accelerate unwanted reactions. In traditional practices, such as those in Burgundy, racking occurs in early spring (e.g., March) post-malolactic completion for optimal lees separation under controlled conditions. Errors in timing carry notable consequences: over-racking, through repeated oxygen introductions, can strip desirable flavors and aromas, leading to oxidized notes and diminished complexity. Conversely, under-racking risks persistent haze from unsettled proteins or tartrates, potentially compromising visual appeal and stability, as seen in cases where inadequate clarification results in post-bottling precipitation. As a prerequisite, maintaining hygiene during these operations prevents contamination that could exacerbate timing-related issues.

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... wine). Rack/racking – Moving wine from one container to another using gravity. Secondary fermenter (Carboy) – Food grade container to hold the liquid during ...
[32]
[PDF] Wine Filtration - Parker Hannifin
For red wines, membrane filtration down to 0.65µm is typically adequate to eliminate spoilage organisms, however, for white wines, 0.45µm is typically used.
[33]
Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine
Nov 21, 2019 · Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off ...<|separator|>
[34]
[PDF] Sparkling Wine | Viticulture
• Sterile filtration is worthless if your equipment isn't clean. • Sterile filters have a log reduction on micro organisms – 107/cm2 or 99.98%. • Pump head ...Missing: pre- | Show results with:pre-
[35]
[PDF] The ABCs of filtration and what works for you (PDF)
Surface filters are generally absolute filters with precisely defined maximum pore sizes, and include 0.65 and 0.45 µm or 'sterile' filtration. They remove ...
[36]
Cross-flow Impacts On Wine Filterability & Performance Monitoring
Depth filtration of say 1-2 um is relatively gentle and slow and might require 0.5 bar of pressure to exude filtrate. Most cross-flow systems use a 0.2 um ...Missing: racking compaction
[37]
TFF technology increases yield and reduces waste streams
Breweries using Pall's KerafluxTM Tangential Flow Filtration (TFF) technology increase yield and reduce waste streams · Up to 80% extract recovery · High quality ...Missing: 90-95% | Show results with:90-95%
[38]
Filtration – physical removal of microorganisms
One litre of wine is passed through a 25 mm 0.45 μm pore size membrane filter at a constant pressure (usually 2 bar/200 kPa) and collected in a graduated ...Introduction · Filterability index · What is the difference between... · Integrity testing<|separator|>
[39]
https://www.northernbrewer.com/collections/wine-racking-equipment
[40]
Polyvinyl Tubing 3/8" ID, food grade; Sold by 10-foot lengths – piwine
We recommend six feet of length for this purpose, and between 3/8" or 1/2" in diameter. You may need more or less length for use with pumps and filter units.
[41]
Racking Wine - WineMakerMag.com
### Essential Tools for Racking Wine
[42]
https://www.awri.com.au/industry_support/winemaking_resources/storage-and-packaging/packaging-operations/cleaning-winery-floors-tanks-and-hoses/
[43]
https://www.gwkent.com/peristaltic-pump-9-4-gpm.html
[44]
https://www.enviroflexpumps.com/wine-brewing-2/
[45]
Cleaning winery floors, tanks and hoses
Wineries define sanitation as a 3 log or 99.9% decrease in cell number. Typical winery sanitisers used in Australia include hydrogen peroxide and peroxyacetic ...
[46]
https://www.brewerybeerequipment.com/a/newsblog/What_is_the_purpose_of_a_rotating_racking_arm_in_a_fermentation_tank__3239.html
[47]
Wine & Brewing - Enviroflex
One of the primary benefits of using peristaltic hose pumps in the wine and brewing industry is their ability to handle shear-sensitive materials. These pumps ...
[48]
https://www.mdpi.com/2306-5710/9/1/19
[49]
What is the purpose of a rotating racking arm in a fermentation tank?
Nov 18, 2023 · A rotating racking arm is a feature commonly found in fermentation tanks used in craft beer brewing. Its primary purpose is to facilitate the transfer of beer.Missing: multi- | Show results with:multi-
[50]
Used Westfalia Centrifuge for sale on Werktuigen
Hydraulic capacity: Up to 8,000/9,000 l/h Effective capacity: between 500/1,000 l/h, as measured during testing with your processed product; capacity may ...
[51]
Oxygen Uptake in Winery Tank Blanketing & Purging
Feb 17, 2023 · This work presents the study of the effectiveness of different inert gases applied during racking to prevent oxygen uptake by wine.2. Materials And Methods · 2.2. Inert Gases · 3. Results And Discussion
[52]
[PDF] Use of Inert Gases | Wine
Nitrogen can be used for sparging a white wine to remove dissolved oxygen, but it may also strip. CO2 off below the optimum level rendering the wine less ...
[53]
Precision Flow Meter Solutions for Brewery - ManuFlo
Our flow meters offer accuracy rates between 1% and 0.5%, ensuring that each batch is measured precisely and consistently. The G2 Series Meter: Perfect for ...
[54]
https://sdaws.org/wp-content/uploads/2015/07/Wine-Clarification-and-Stabilization.pdf
[55]
https://www.extension.iastate.edu/wine/wp-content/uploads/2021/09/Red-Wine-Production-PDF.pdf
[56]
[PDF] Barrel Management System - Wine Industry Suppliers Association
Efficiency: Automating barrel operations reduced manual handling tasks, improved accuracy, and enabled TWE to increase storage capacity by 60% without expanding ...
[57]
[PDF] 1 WINE CLARIFICATION AND STABILIZATION by Lum Eisenman ...
The wine is transferred to a clean container leaving the lees behind. Racking helps purify the wine, and the wine becomes clean, clear and bright.
[58]
[PDF] Red Wine Production - Iowa State University Extension and Outreach
In white wine racking, the wine should be protected from undue aeration; whereas, in red wine racking, limited air exposure, particularly in the first racking, ...
[59]
Wine Terms: Sur Lie Aging - Grape Collective
Feb 13, 2015 · With sur lie aging – French for “on the lees,” – wines are kept in contact with these dead yeast cells and are not racked or filtered. The ...
[60]
Vinification | Production - Sherry.wine
The veil of flor, a key indication of biologically-aged Sherry Wines. The flor also requires access to oxygen in order to live. For this reason neither the ...
[61]
Protein Stability Testing Procedures
Turbidity is measured before heating and after wine is allowed to cool as an indication of unstable proteins. This technique requires more time, but has been ...
[62]
Racking | How is it done at Fattoria Petriolo?
Nov 10, 2018 · Racking is the wine operation by which the wine is extracted from the must at the end of fermentation.
[63]
Treasury Wine Estates, Australia: Automation for premium wines
Aug 1, 2023 · “The automation in place created significant cost savings as we were able to consolidate storage facilities whilst increasing density. The fully ...Missing: labor 70% barrels
[64]
Cold Crashing Speed: Immediate vs. Gradual In A Munich Helles
Jul 29, 2019 · Colder temperatures encourage the flocculation of yeast and other particulates, making them heavy enough to drop out of solution, thus leading ...Missing: post- | Show results with:post-
[65]
Advanced Dry Hopping - Brew Your Own
Rack as gently as possible and if possible, rack before the yeast has finished primary fermentation. This will allow a new blanket of CO2 to develop after ...Identifying The Players · Know Thine Enemy -- O · Recipe
[66]
A Guide to Dry Hopping - Hazy and Hoppy
Nov 9, 2020 · I would encourage you to skip secondary fermentation and always dry hop in the primary to reduce oxidation with racking. During Fermentation.Choosing Hops for Dry Hopping · When To Dry Hop · Double Dry Hopping (DDH)
[67]
exBEERiment | Impact Racking To A Secondary Fermenter Has On ...
Aug 12, 2014 · Racking to a secondary vessel produces clearer beer with less undesired yeast flavors, and that it is especially important when making dry hop, fruit, wood, or ...
[68]
https://www.morebeer.com/articles/Closed_Transfer_Kegging
[69]
https://www.northernbrewer.com/collections/racking-canes
[70]
Decanter Centrifuges in the Brewing Process - Flottweg Separation ...
Jun 20, 2023 · When properly installed and utilized, a wort decanter system can cut wort losses from trub by as much as 97%. In breweries that make high abv ...Missing: integration | Show results with:integration