Centrifuges are also used in wine processing. It is mainly used to clarify the clear liquid extracted from the low-temperature clarifying tank, which has a vital role and significance for improving the processing quality of wine. The role of centrifuges has not ended and still continues to play an important role, which will be explained and interpreted in the following paragraphs.

First, centrifuge is used for clarifying dry white grape juice before fermentation. Clarifying dry white grape juice before alcohol fermentation can reduce the content of higher alcohols in wine, increase the content of lipid substances, especially the content of six carbon, eight carbon and ten carbon fatty acid ethyl ester, thus improving the quality of dry white wine; In the actual production process, the dry white grape juice after pressing is generally placed in a low-temperature clarifying tank, so that the temperature is reduced to 0-5℃, and it is left for 1-2 days, and then the supernatant is extracted and clarified by centrifuge.

Secondly, the centrifuge will continue to be used after the fermentation of the grape wine. After fermentation, the wine is still relatively cloudy, because it contains some suspended substances, including pectin, peel, seeds, etc., due to the release of CO2, these substances are still suspended in the wine, after standing, these substances will gradually precipitate at the bottom of the tank, and the purpose of changing the barrel is to separate the wine from other sediments.