Flotation Flotation is one variant of must clearing. Contrary to sedimentation, the principle of flotation is based on the buoyancy of the sediment particles of the must saturated with air or nitrogen under pressure and its sudden expansion. Prior to flotation, grape mash or must have to undergo enzymatisation to facilitate or make possible the buoyancy of sediment particles. The flotation effect itself is considerably stimulated and improved by a special, high-bloom gelatin. All other treatment agents applied in sedimentation are also suited for flotation. LiquiGel Flot A liquid gelatin, specially developed for the flotation of grape must/juice, casein-free.   Trenolin® Flot DF A liquid, highly active pectinase concentrate for grape must clarification by flotation.   ErbiGel® Flot A high-bloom gelatin specially produced for flotation in grape must/juice.     © Erbslöh Geisenheim AG