With the completion of the fermentation of the must, the new product – wine is created. This new product is blurry because of the presence of a large number of wine yeast cells, mechanical particles originating from the grape berries, albuminous substances and crystals. Therefore, the new wine should be submitted to process of clarification before being ready for consumption. The process of clarification consists of the following activities: overflow of the wine, pouring off, clarity, filtration and sulphurisation. After completion of the alcoholic boiling, the wine is spilled from one barrel (tanker) to another, when it is released from the rough sediment. The filtration and sulphurisation process can be implemented into the phase of spilling. The process of pouring off involves transferring the wine from one container to another in order to separate it from the sludge. The filtering is performed using different filters that retain only larger solids. For clarification of the wine many goods are added by the manufacturer, such as egg whites, clay, gelatin, tannin, skimmed milk or other ingredients that will help remove the dead yeast cells and other solids