FOOD TECHNOLOGY

Detailed explanation-1: -Racking is a process that separates the wine from lees sediment, which accumulates at the bottom of the container. This sediment is composed of dead yeast cells and other particles, and if left in contact with the wine, it can negatively affect the finished wine it’s aroma and flavor.

Detailed explanation-2: -If you leave the wine with the dead yeast for too long, it will affect the flavor. The yeast will be heavier than the liquid, so you can remove it easily by carefully pouring your wine into another suitable container, leaving the sediment at the bottom of your original one.

Detailed explanation-3: -Wine racking is the process of transporting wine from one vessel to another, for example from tank to barrel. The main goal is to siphon the wine into another container, so you separate all the sediment from it. The leftover sediment is then left behind in the previous tank or barrel.

Detailed explanation-4: -The most common method used for wine and grape analysis is high pressure liquid chromatography, or HPLC, which produces a unique chromatogram for each wine and can easily distinguish, for example, a Merlot from a Sauvignon blanc.