The clarification and stabilization of wine in winemaking involve removing insoluble and suspended materials that may cause a wine to become cloudy, gassy, form unwanted sediment deposit or tartaric crystals, deteriorate quicker or develop assorted wine faults due to physical, chemical or microbiological instability. These processes may include fining, filtration, centrifugation, flotation, refrigeration, barrel maturation, pasteurization and racking. Most of these processes will occur after the primary fermentation and before the wine is bottled. The exception is for white wine production which will usually have the must separated from some of the grape skins and particles prior to fermentation so as to avoid any unwanted maceration. The timing and exact methods used will vary by producer, depending on the desired finish product -- such as a completely bright and clear wine or a wine that still retains some of the flavor and color phenols.

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