Filtration
Filtration is a method for the rapid separation of solids in liquids with the aid of filters. In this process, insoluble components are retained in the filter layers permeable to the liquids. The solids present, such as bacteria or yeasts, should not cause secondary fermentation and are therefore filtered. Particularly in the case of high-quality wines, this method is also controversial among South African winemakers, as important ingredients could be removed from the wine and color may be lost. Filtration is carried out firstly when the wine is prepared for stabilization and clarification in the barrel and secondly during bottling.
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