Flotation Equipment for Must Purging

Goal of all winemakers seeking higher quality of wine is lowering of content of mud and free phenols on processing of grapes and wine must. Flotation is most suitable way to achieve the goals due to continuous purging process. On using the method, the must is firstly pressure saturated with gas, resp. air, and then the pressure is released. Thus the releasing air or gas creates fine bubbles, which bound the mud particles and the particles go upward. Compact mud cake is created on the must level. Thus the flotation is process contrary to sedimentation.
Adding of gelatine strengthens the mud cake and this achieves precise separation of the pure must from the mud cake. The purged must can be then pumped even after 12 hours.

Flotation with fresh air in single tank by circulation method.
Very effective and economic method is flotation with suctioning of ambient air, instead of original use of a compressor. The method is very effective for oxidation of free phenols and thus their complete elimination, which significantly affects the increased quality of wine. The single tank circulation method enables flotation and pumping of purged must within one single tank. It is also possible to add the bentonite and CO2, as well as gelatine by means of special ball valve.

Advantages of Must Purging by Flotation

• Quick and continuous processing of must
• Significant decrease / elimination of free phenols
• Increased clarity and amplified colour tones of wine
• Zero risk of souring due to quick processing
• Possible purging even red warmed musts
• Residual mud does not exceed 1%
• Relatively low purchase and operating costs
• Simple and easy control

Technical Specification Table: