Most winemakers, therefore, and certainly all concerned with high-volume production, may start with settling to remove the gross matter, then choose to accelerate the process by intervening with one or more of filtration, centrifugation, flotation, and the much cheaper process of fining, the addition of agents which aid agglomeration and settling of colloids in the must or new wine.
—from The Oxford Companion to Wine, a book by Jancis Robinson
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