What is one method used to remove yeast from fermenting wine?

Chilling and filtering is a common and effective method for removing yeast from fermenting wine. When wine is chilled, the temperature drop can cause yeast cells to become less active and settle out more effectively due to increased viscosity of the liquid. Once the wine is chilled sufficiently, it is then passed through a filter, which physically captures the yeast cells and allows the clarified wine to pass through. This method not only aids in the removal of yeast but also helps in stabilizing the wine by reducing the likelihood of unwanted fermentation in the bottle.

In comparison, while filtering and heating might seem like a viable option, excessive heat can alter the wine's flavor profile and negatively impact its characteristics. Adding clarifying agents can help in the clarification process but may not specifically remove yeast as effectively as chilling combined with filtering. Decanting and stirring primarily focus on transferring wine and can disturb the yeast, making it less effective for removal. Thus, chilling and filtering stands out as an optimal choice for yeast removal during winemaking.