Well, I have noticed a loss of flavor with some liquids run through the centrifuge. I speak primarily of my lab centrifuge. But I spin such intense pastes and purees that the final result isn’t affected in most cases.
But the other day I ran a fresh root based ginger/turmeric/ginseng syrup through the Spinzall vs. a mild filtration through one layer of paper towel. The original syrup was too thick and chunky with unpleasant particles to use. My fault since I ran the turmeric root and ginseng root through the juicer first, then the ginger root. When I should have run them in the exact reverse order so that the fibrous roots would have filtered the more pulpy turmeric. I filtered through a paper towel and lost about 30% flavor, an acceptable loss. Through the Spinzall, no enzymes of hydrocolloids, for 20 minutes, I had an apx. 50% loss of flavor. I think this was because I span it too long and 5-10 minutes would have been fine. I will do so later and report back.
Wine might be a very different case. Actually I am positive it would negatively affect it. Just from my experiences with other beverage liquids. But I’m not going to try it with a great wine. And I rarely have mediocre wines with sediment to deal with. If some one wants to send me some to run through a lab centrifuge, Spinzall, vs. light lab and/or home filtering, I’d be happy to report the results.
I don’t filter wines with sediment much. I first decant properly, that is gently pouring off the top layer with no sediment, and reserving in a decanter. Then the sediment layer I filter or decant gently into a separate glass or container. This I save for myself for later, since it may still have sediment, or loss of flavor from filtering. Depending upon how I treated the sediment.
