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The majority of wine is filtered in some way to remove solid particles from the wine. Any remaining yeast particles are removed in this process which prevents the wine from re-fermenting and becoming bubbly.

Fining is also widely practiced, although it is a controversial subject. Because it tends to remove some of the wine’s character and complexity, it is not done in many top wineries.

Once the wine is safely clarified, it is ready to be bottled, and is then aged for any amount of time from days to years.

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