When the fermentation is complete, the wine will be separated from the lees through racking, and placed in large tanks, usually stainless steel, to sit and stabilize. The winemaker must be careful to prevent any contact with oxygen during racking as this can create browning and off-flavors in the wine. If need be, this can be countered by limited additions of sulfur dioxide. Filters of varying porosity and materials are used to remove the floating particles in the wine. This must be done carefully, as too aggressive filtering can remove the flavor and color compounds that contribute to a wine's flavor. Different organic substances such as egg whites and gelatin may also be added to the wine so that they adhere to unwanted proteins, tannins and sediments and drag them out in the process of fining. There are no traces of these fining agents in the finished wine. Finally the wine will be cooled to below freezing temperatures to cause crystallization of tartrates so they can be removed before the wine is bottled. Upon completion of cold stabilization, the wine is ready for bottling. Rosés are fresh, fruity wines that deteriorate with aging either in barrels or in the bottle. These wines must be consumed within the first few years of production.