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The process of removing [[yeast]] cells and other microorganisms that could spoil the [[beer]] or [[wine]] if [[sulfites]] or other preservatives have not been used, as well as any remaining [[Lees|sediment]] that would keep it from being crystal clear, by pumping liquid through cellulose pads, pads lined with | The process of removing [[yeast]] cells and other microorganisms that could spoil the [[beer]] or [[wine]] if [[sulfites]] or other preservatives have not been used, as well as any remaining [[Lees|sediment]] that would keep it from being crystal clear, by pumping liquid through cellulose pads, pads lined with diatomaceous earth, or especially fine membranes. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 20:37, 27 August 2017
The process of removing yeast cells and other microorganisms that could spoil the beer or wine if sulfites or other preservatives have not been used, as well as any remaining sediment that would keep it from being crystal clear, by pumping liquid through cellulose pads, pads lined with diatomaceous earth, or especially fine membranes.