Clarification Process in Wine Making

"Welcome to the Gundel Winery. I am here on behalf of Expert Village. I am Zsolt Kalman, representing Gundel Winery since 1998. First you have to clarify the wine. You have the clean new wine, which is clean enough for drinking, but if you want to bottle it, you have to do a certain clarification process. For this you need clarifying agents. The most important agent is bentonite. And also we use certain materials, that can be purchased in wine making shops for wine makers. I think you should ask your handler to suggest to you, which is the best for your wine, because clarifying agents are different to the variety of the wine, so we use different varieties for white wine to red wine and also varieties of white wines you use different agents if you have a wine that is sort of in bond or you have different wine, you use it for forming and harsher low. This is actually called evergale. I suggest you use this because this agent is a composition, it's acidic to bentonite, micronized gelatin, potassium caseinate and egg aldomin. If you clarify the wine with this agent, you will reach a very good result. And this agent doesn't only cleans the wine from unnecessary dirt or sediments or deposits, but also cleans the wine from bad taste as well."