Cellar operations — definition of “racking” in wine and beer production In beverage processing, the term “racking” refers to which cellar operation performed to clarify or separate product from lees/sediment?

Introduction / Context:
Post-fermentation, wine and beer contain suspended solids and settled lees (spent yeast and tartrate or proteinaceous material). Cellar operations strategically separate clean product to improve clarity and flavor stability.

Given Data / Assumptions:

• Fermentation is complete or in a settling phase.
• Lees/sediment has formed at vessel bottom.
• Goal: transfer bright liquid without disturbing sediment.

Concept / Approach:

Racking is the careful transfer of clear liquid away from sediment by gravity or gentle pumping. It reduces autolytic off-flavors, lowers microbial load, and prepares the beverage for aging, fining, or filtration. Multiple rackings may occur at intervals during maturation.

Step-by-Step Solution:

Verification / Alternative check:

Winemaking manuals routinely schedule racking after primary fermentation and after cold stabilization, demonstrating its standard role in clarification.

Why Other Options Are Wrong:

Stacking bottles (option b) is unrelated; adding yeast (option c) is pitching; draining hoses (option d) is housekeeping; skimming foam (option e) applies to fermentation management but is not racking.

Common Pitfalls:

Confusing racking with fining or filtration—racking is a gravity-based or gentle pump transfer that avoids disturbing lees.

Final Answer:

Removing clear liquid from sediment (siphoning off the lees)