Which method of wine filtration utilizes a membrane to separate particles?

Microfiltration is a winemaking technique that employs a membrane to effectively separate unwanted particles from the wine. This method uses porous membranes with a specific pore size that allows certain particles, such as bacteria and larger solids, to be removed while letting desirable components of the wine, including water and smaller molecules, pass through.

Microfiltration is advantageous in that it can improve the clarity and stability of the wine without significantly altering its flavor profile, making it a preferred choice for many winemakers. The precision of this filtration allows for better control over the final product, aligning with the winemaker's goals for quality and presentation.

In contrast, other options like coarse filtration, gravity filtration, and natural filtration do not rely on the same membrane technology to achieve separation. Coarse filtration typically removes larger particles without the detailed precision of microfiltration, while gravity filtration relies on the natural force of gravity and does not employ membranes. Natural filtration often uses methods like sedimentation and can involve less direct intervention than microfiltration. Thus, microfiltration stands out distinctly for its use of a specialized membrane system.