FLOTATION Systems
Flotation is a separation technique that, like racking, exploits the difference in specific mass between the liquid and the solids to be separated. With racking the solid is characterized by a specific mass that is higher than that of the liquid, but with flotation the opposite is the case, which makes the solid quickly rise again from the bottom to the top. This situation is caused via dissolution of gas, usually compressed air, which adheres to the surface of the solid, making the ‘solid-liquid whole’ lighter than the medium from which it separates itself via flotation.

The process can be carried out in a continuous way, or with a discontinuous system – which is new. Both result in optimal savings in the production of grape must and limpid juices.

The use of specific adjuvants ensures a floatation which is well controlled. Use of these adjuvants allows the ability to execute quick clarification tests. Flotation makes products with extremely low contents of suspended solids possible, aiding later filtration of juices and fermentation of wine musts.

Pricing is available on request