Australia Court of Master Sommeliers (CMS) Advanced Sommelier Certificate Practice Test

The process of removing sediment from wine is known as racking. This method involves carefully transferring wine from one container to another, allowing the sediment, which typically settles at the bottom, to remain in the original vessel. Racking is commonly used during both the fermentation and aging processes to clarify the wine and improve its quality.

Filtration, while it can also remove sediment, typically involves running the wine through a filter that can capture particulates, including yeast and other solids. This is a more aggressive method than racking and can alter the wine's characteristics.

Decanting is primarily used for serving wine. It involves pouring wine from its bottle into another vessel, which can allow sediment to remain behind, but its main purpose is to aerate the wine and enhance its aromas.

Bottling refers to the process of packaging wine into bottles and, while it may involve some sediment considerations, it doesn't actively remove sediment from the wine, making it different from racking.

Understanding the specifics of these processes highlights why racking is the correct term for the removal of sediment in the context of winemaking.