In
winemaking,
clarification and stabilization are the processes by which
insoluble matter
suspended in the
wine is removed before bottling. This matter may include dead
yeast cells (
lees),
bacteria,
tartrates,
proteins,
pectins, various
tannins and other
phenolic compounds, as well as pieces of grape skin,
pulp, stems and
gums. Clarification and stabilization may involve ,
filtration,
centrifugation,
flotation,
refrigeration,
pasteurization, and/or
barrel maturation and
racking.