Which process is used to remove suspended particles from wine?

Filtration is the correct process used to remove suspended particles from wine. This technique involves passing the wine through a filter that traps solid particles, such as yeast, grape skins, and other impurities, while allowing the liquid to flow through. The filtration process is essential for achieving clarity and stability in the final product, ensuring that the wine is visually appealing and free from unwanted sediment before bottling.

In winemaking, filtration can be performed at various stages, including before bottling and after fermentation, to improve the overall quality of the wine. It helps prevent spoilage, enhances the wine's freshness, and can contribute to a more refined texture and taste.

Other processes mentioned in the options serve different purposes. Sedimentation allows suspended particles to settle at the bottom of a vessel but may not remove all particles effectively. Distillation is primarily used to concentrate alcohol and flavors rather than to clarify wine. Maceration involves soaking grape skins in juice but does not pertain to the removal of suspended particles after the fermentation process.