A wine is considered “clear” when there are no visible particles suspended in the liquid. The process of clarification removes suspended particles such as lees, fragments of grape skins, pulp and seeds as well as colloids that are not visible to the unaided eye like gums, pectins, proteins, tartrates, active yeast and bacteria. This can be accomplished by the addition of a clarifier, or simply by the action of gravity over time. Wine can be cleared by racking the wine several times in order to separate the clear wine from the lees.