The wine coming out of the fermentation, but especially the must coming from the pressing, are never a particulary attractive liquid. Because of the suspended substances they contain, they are turbid and easily unstable; this means that, under certain conditions, they are exposed to alteration or degradation processes.
Filtration is an efficient treatment both on must and wine. Its use, often complementary to clarification or cooling, allows to intercept other solid particles that are suspended in the liquid, pushing it throught filters made of porous membranes.
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