Is moving to secondary fermentation a benefit for white kits?

[ZebraB]

I would appreciate some feedback as to the benefit of racking for secondary fermentation.

Some of the kits instructions do not have you rackfor secondary fermentation. I am wondering if the racking is required and what is benefit do you get. From what I have been reading keeping as little oxygen exposure for white wine is best. I am thinking that there would be less exposure if I don't rack to the secondary, but I am a little concerned about not racking off the initial lees.

 

[salcoco]

after fermentation racking is advised. the gross lee contain dead yeast and other material that can cause of odors. I rack again in three weeks off of the fine lees then allow wine to clear.