It is a process sometimes of sedimentation, sometimes of filtering or centrifugation, to which wine is subjected. The sedimentation is implemented through the addition of particular substances which form heavy aggregates with particles to be eliminated and that deposit themselves on the bottom of the vessel where the wine is contained. In the past, for the purpose of sedimentation, were added eggs, cheese and gum arabic. Filtering can instead occur through the use of various techniques: filtration with deposit (the liquid to be filtered is sent on a special support, usually of canvas, which lets the clean liquid pass holding back the solid particles), filtration with continuous drainage, filtration with filtering cartons and finally filtration on membrane.
