Separating Sediment in Wine Making

"Welcome to the Gundel winery. I am here on behalf of expert village. I am Zsolt Kalman, representing Gundel wineries since nineteen ninety-eight. After two or three days, pour the must into other vat or other barrel to get the clean must that are free of sediment. Because this sediment is not adequate for wine making. You don't need this for fermentation of the wine because it will give you bad taste to the wine. To make it very simple. So after this sediment is separated from the clean must. You can start fermentation."