Term for the independent settling (also settling, static clarification, sedimentation or preclarification) of freshly pressed grape must by using gravity without any mechanical influence. This should not be confused with the self-clearing of the wine (see under fining). Mucilage removal is absolutely necessary in order to achieve the smoothest possible fermentation and to obtain a clean, flawless wine. The must still contains a lot of undesirable solids or so-called turbidity, such as parts of seeds and berry skins, fruit flesh particles, soil, dust, residues of pesticides, etc. If degumming is not carried out, this can have a very negative effect during winemaking or in the later wine. These are, for example, too violent fermentation with loss of aroma and increased formation of the dreaded wine defect Schwefelböckser, an impure wine taste with too high a tannin content and high colouring as well as too rapid ageing of the wine in the bottle with residues of spraying agents.