Az elso fejtes.
1993
Mercz A.
The main goal of the first racking is to separate the wine from its thick sediment. The dead yeast cells in the sediment play important role in creating the wine's final taste and scent but if it is separated too late the wine may become mouldy-tasting. Wines with higher alcohol and/or acid content can be racked later. The first racking is normally due 2-8 weeks after the violent fermentation. Too late racking is always bigger mistake than too early one. When the wine is ready for the racking it tastes slightly bitter. Rinse the receiver cask and pour the wine sulphur dissolved in wine into the cask. If further fermentation is expected leave some room above the wine level. Don't forget to treat the empty cask appropriately.
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