The clarification is intended to clear the wine definitely eliminate the last traces present. It is not always necessary. Sometimes
care during production, the quality of the grapes with which they work, the intensity of the fermentation, the rest of the
wine, make the clarification superfluous. Other times, not.
After all the work the wine remains with harmful residues. In this case you will need to adopt a way of clarifying it. The
Filtration is one. Should be made with filter paper or nylon bags strainers. But with care, because filtering
exposes the wine to oxygen and can too blurred it.
Another way is to glue. Consists in adding to the wine gum. Fish glue, for example. The glues are rich in protein
matching a number of substances such as tannin present in the wine.
The filtering of the wine must be held quickly because this time the drink is in contact with oxygen. Contact
too much can make the wine cloudy and avinagrá it.
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