The centrifuge is a rotating apparatus which allows to separate the substances in suspension in a liquid (wines, musts) through a centrifugal effect. In effect, rolling at high speed it allows to separate the heavier particles from wine: centrifugation is therefore a method for filtering wine. In oenology there are three types of centrifuges: discontinuous, continuous and airtight. (Veronelli). Centrifugation is carried out mainly on wines intended for mass distribution.
