Flotation in White Wine

Flotation is one of the clarification methods. Unlike sedimentation, the principle of flotation is based on the buoyancy of sediment particles of the must, saturated with air or nitrogen under pressure and its sudden expansion. 

Prior to flotation, grape mash or must has to be enzymatized to facilitate the buoyancy of sediment particles. A special flotation enzyme quickly and reliably facilitates the required decomposition of pectins. The flotation effect itself is stimulated and considerably improved by special high-bloom gelatine. All other treatment agents applied in sedimentation are also suitable for flotation.

Contact


Erbslöh Geisenheim AG

Erbslöhstraße 1

65366 Geisenheim, Germany


Phone:+49 6722 708-0
Fax:+49 6722 6098

info@erbsloeh.com