It is called collage in French and fining in English. It is one of the wine-making processes, and refers to removing the cloudiness from the wine to increase its clarity before bottling.
After alcoholic fermentation, the wine becomes cloudy, and to remove this cloudiness, substances such as egg whites, gelatin, and bentonite are added as clarifiers.
When fining agents are introduced into wine, they bind with the components that cause cloudiness (such as tannins) and turn into solids that settle to the bottom of the barrel or tank.
Once the sediment is removed, only the clear wine remains.
However, some producers believe that clarification causes the wine to lose its complexity, and so they choose not to clarify the wine in order to preserve its natural flavor. Not clarifying the wine is called non-clarification.
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