Solid particles in wine fermentation could be from 3 types: Fruit fibres, Yeast and proteins based particles. After fermentation you should filtrer organic solids (Fruit fibres and proteins based particles) by using a fabric or similar devices. Vaccum could be used too but sometimes it results expensive. The most economic alternative is sedimentation or flotation techniques, depending of solid density.
Yeast is particularly small and it soul be separed from fermented wine by sedimentation and decantation.
During clarification process avoid the contact of wine with air, remember oxygen oxides the wine compounds and provides optimal condition for bacterial degradation.