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RACKING & FINING OF WINES

"RACKING OF WINES"
Racking
The process of removing pulp and yeast particles from wine is called
racking. The wines are kept in Oak wood casks (with no airspace on top, as air
oxidizes wine into vinegar) for about a month, to allow the solids or less to settle
at the bottom of the cask, after which the clear wine is siphoned off into another
cask. The process is repeated 3-4 times, and so racking can take up to 3 or 4

months.
 Finning
Finning is done in order to remove all suspended particles in wines. It
may be done using any of the following three finning materials.
(a) Egg albumen (using stiffly beaten egg white).
(b) Icing glass derived from the bladder of a sturgeon.
(c) Blue icing glass (for the use of which special permission has to be
obtained from the Appellation d origin controlee. It is used to remove traces of
toxic copper oxide from grapes).
These materials have clinging power; they attract the particles in the

wine, which then settle at the bottom, after which the clear wine is siphoned off.

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