Further info.
There are several reasons a wine will contain a haze. Particles from the grapes, microbes, proteins, tartrate, phenolic polymers, polysaccharide and metals are the root of most hazes. Sometimes by more than one too.
ML fermentation can cause particles to stay suspended as well as CO2. Most grape pieces (minute) will fallout in a few weeks.
Microbes are the yeasts and bacteria. Yeast pieces will fall quickly. Bacterial are so small that they can never fall out. If not treated with sulfite they can overcome and ruin a wine. If that be the case you may need to filter in addition to the addition of sulfite.
Sometimes proteins will "link" together becoming large enough to cloud a wine. usually seen as white clouds of stuff floating in the carboy or bottle. You usually need very warm temps for this to happen.
Potassium bitartrate is consumed by the juice but when in excess it can fallout of the wine and cloud it. Cold stabilize the wine to rid the tartrates "white diamonds".
P.polymers similar to proteins as they can cling to each other. This is usually only common in reds.Polysaccharides are very large and usually composed of pectin. Pectin is that thick stuff used to make jams and jellies. Pectic enzyme is used to break down the pectin. Filtration will not help as the pectin will clog the pads. Bentonite and sparkolloid won't work as they are positively charged as is the pectin.
Metal haze is rare anymore since most of us are using stainless steel or plastics.
Usually degassing, treating the wine with a clarifer, racking and treating with sulfite plus time should clear a wine.