Chilling wine not freezing it will help to clarify wine...freezing a carboy full of wine would surely break it!
A quote from Jack Keller "If your wine has not naturally cleared after three rackings 60 days apart, try putting it in a colder place--not necessarily in the refrigerator. A drop of 10° F. will often cause a wine to begin clarifying, but not if the wine was over-heated to begin with. Wine should generally be fermented at 60-70° F. It is from this range that a 10-degree drop will often produce results. If this does not work after 30 days and you have ruled out pectic and starch hazes, give it more time or try a fining agent. A fining agent is a material added to wine that settles by gravity, dragging down with it particulates one wishes to remove from the wine. The addition of a fining agent to the wine will usually clarify it".
