The process where wine is treated in order to eliminate the possibility of carbonic gas build-up, formation of sediment deposits or tartaric crystals, hazy or cloudy appearance, rapid deterioration of flavor or spoilage. This can be accomplished by several methods. Eliminating suspended particles in a wine can increase the stability of a wine and prevent some of these undesirable characteristic to emerge. The process of clarification increases the stability of the wine by removing some of these particles. Conversely, the process of stabilization can also contribute to the clarity and brightness of a wine.