One of the procedures of making wine involves clarifying the wine to remove any unwanted sediments— grape pulp, dirt, dead yeast cells, etc. Clarifying is done through several methods—racking, fining, filtering, centrifugation, and cold stabilization—and at various stages of the winemaking process, right up to the moment when the wine is bottled. How much a wine should be clarified is an ongoing debate among winemakers, but a general consensus is that bottled wine should at least be clear and sediment free. See also centrifuge, cold stabilization, filtering, fining, and racking.