Abstract
Depending on their style, red wines can be bottled and sold very shortly after fermentation or after an aging period in tanks or barrels, the length and conditions of which depend on the intended wine profile. In most cases, clarification and stabilization treatments are needed before bottling to ensure an adequate conservation of the wine quality and characteristics. However, their extent usually decreases for aged wines due to natural clarification and stabilization. In this chapter we will describe why and when these treatments are needed, the origin of hazes and crystals formation as well as the tests and treatments available to prevent their occurrence in bottled wines. Microbiological stabilization by means of low-germ and sterile filtration or flash pasteurization will be addressed but spoilage microorganisms and alterations related to their development or additives alternative to the use of sulfur dioxide, considered in other chapters of the present book, will not be detailed.