Should I rack my wine frequently, or limit its exposure to the air?

The more often a wine is racked, the more oxygen it absorbs. As a general rule, this speeds up the aging process and sometimes removes certain sulphurous aromas that result from the fermentation process. Racking- transferring wine from one container to another – gets rid of eventual deposits, therefore reducing the need for fining and filtering the wine later. It should be noted that, as well as oxygenating the wine, racking also helps to eliminate some of the carbon dioxide gas. As with everything, however, this technique should be used judiciously and with moderation, especially if you wish to preserver the wine’s fruity, varietal aromas at their best.