465 
FILTERING 
is a convenient and expeditious way of bringing to a bright condi- 
tion wines which are not quite clear, provided that this defect is 
caused by inert solid or viscous matters in suspension in the wine 
or by yeast cells, but not by the presence of active microbes of 
disease. These must be paralysed or destroyed by sulphiting or, 
better still, by heat in properly constructed pasteurisers. 
Dondey and Testro’s Filter. 
Wine filters consist of bag strainers coated with cellulose and 
asbestos, or specially prepared paper paste, or a mixture of 
cellulose and infusorial earth, or else they are made of porous and 
hollow pipeclay bougies. It is an advantage to condact the filtra- 
tion out of contact with air, to guard against the loss of aleohol 
and of the volatile bouquet of the wine. The Simoneton filter, 
made in France, is a candle filter, and much used. 
