Using the results of 10 years of experiments, Ju.Cla.S. has developed a process of clarification and stabilization of grape must and fruit juices through flotation with continuous and discontinuous systems. Numerous industrial applications in Italy and abroad have demonstrated the validity of the proposed system.
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, developed by the R&D department of Enologica Vason, is rationalized due to the ability to execute quick clarification tests with the minifloater included in the equipment. Its most important applications in the last 10 years have been the production of limpid apple and pear juices, and white and rosé grape musts.
Flotation makes products with extremely low contents of suspended solids possible, aiding later filtration of juices and fermentation of wine musts.
With extensive, specific experience in the field, JU.CLA.S. guarantees a completely successful application of the technology to meet the diverse needs of different companies.