ABSTRACT
The total removal of microbial cells from a liquid by filtration is called "amicrobic filtration". In the food sector, the term "cold sterile filtering" is also used to describe a sterilization technique which avoids the use of heat. In enology, however, either term could create some confusion with "stabilization against bitartrate precipitation". Without douht "microbiological stabilization through filtration" is a better term because it is more descriptive. In this book, all three terms have exactly the same meaning - microbiological stabilization.
