🍷 Centrifuge

A centrifuge is a machine in which a drum spins rapidly. The spinning throws the cloudiness of the wine against the walls, while the clear wine comes out separately. This is how wine is clarified, that is, made clear. A centrifuge does the job in a matter of minutes.

In a winery the centrifuge is used in several ways. It cleans fresh grape juice of particles of skin and pulp, and young wine of yeast sediment. Clarification is needed so that wine is clear and stable in the bottle.

The principle is the same as in a milk separator. That machine separates cream from milk, also using fast spinning: heavy parts go one way, light ones another. A winery centrifuge works similarly, only instead of cream it removes sediment.

The method is quick and needs no filters. But it has drawbacks: the equipment is expensive and uses energy, and if the treatment is too harsh the wine may lose some aroma. So large wineries use a centrifuge, while small ones often clarify wine by settling and filtering.