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jbullard1

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When racking is siphoning better than pouring?

It seems like when moving wine from one container to another a lot of care is taken to avoid exposure to air. why is this?
 

cpfan

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Since many of us make 6 US gallon batches, and we aren't defensive (or even offensive)linemen, picking up a craboy and carefully pouring it into another carboy is not really an option.

Siphoning allows the wine to be moved from one vessel to another with minimum disturbance to the sediment.

Exposure to air, specifically oxygen, will oxidize the wine. Sulfur dioxide (formed from metabisulphite) helps to prevent oxidation. Most of us do not like oxidized wine, except maybe as sherry.

Steve
 

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