The main goal of must clarification is to optimize the physical-chemical and biological conditions of must in order to be able to better manage fermentation and improve wine quality. Must clarification has to be as effective as possible is on the basis of technological and quality aspects (slower fermentation, cleaner fragrance, better conservation of primary and fermentation aromas) in the preparation of quality white wine. Must usually contains 10-30% sediment and this ratio can be higher when rotten grapes are processed or when the pressure in the press is high. Different clarification treatments can lower this rate below 5-10%. By removing sediment the inner surface of must is reduced and further must/wine treatments become easier. It is important not to overclarify the must because sediment contains nutriment for yeasts. As must flotation, separation and hyper-oxidation can damage fragrances and aromas, these methods were not applied.