Centrifugal classifiers can be employed in a variety of process stages in wineries. The most common application is for must clarification to remove impurities like broken cells, dirt and soil, pesticide residue, bacteria, fungi or grape decay.
They can also be used in the clarification of lees in place of costly lees filters to minimize loss in the production process.
The centrifuge process may also be employed in the place of filtration to clarify finished wines in preparation for bottling. This includes all forms of still and sparkling wines.
Another excellent application for a centrifuge is to spin off yeast and large particles after fermentation or in many cases during fermentation to remove yeast and stop the fermentation. This application is perfect for the daunting task of stopping the fermentation on desert style wines.