This master's thesis aims to compare the influence that different clarification procedures of the malvasia grape juice have on the final quality of young wine. Three different clarification methods were used: flotation, vacuum filtration and cold settling. We wanted to determine which procedure is the most appropriate for achieving the best possible quality of young wine. In all samples of the clarified must we added the same yeasts and the same food with the same quantities. We conducted various physicochemical analyses and monitoring of fermentation kinetics of the must and the young wine. When the fermentation was completed, a sensory evaluation of young wines was performed at the Agricultural Institute of Slovenia in Ljubljana. As expected, the flotation process resulted in the highest scores in the sensory evaluation. However, the physicochemical analyses did not confirm our hypothesis that the flotation is the best way of clarification. We pointed out one drawback of flotation procedure, since the alcohol fermentation is delayed, due to the clarification procedure and the must is initially saturated with inert gases.