Filtering
Filtering is a more invasive clarification process than fining, racking, or cold stabilization. It is used to remove unwanted particles or debris from a wine.
The use of Filtering in Wine Production
The problem with this technique is that the flavor and aromas profiles can also be diluted. If filtration is used, great care must be taken during this process.
Sterile filtration clarifies wine at the microorganism level, and will remove yeast cells and other unwanted materials. It involves passing a wine through a filter that screens out material of a certain size. When accomplished effectively, the filtration process walks a fine line between removing hazy sediment and stripping the wine of its character.
Many winemakers forgo the process altogether as they believe it will strip the wine of part of its inherent character. The process is also quite complicated and costly. Filtering should be minimally employed only when all of the other clarification methods are insufficient.
Wines that spend a long time aging in oak barrels are rarely filtered. Care must especially be given to lighter red varietals as they can lose a noticeable amount of pigments and body. The three major filtration methods are membrane, crossflow and sheet.
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