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Flotation in oenology, a quick clarification in the winery

Flotation is a juice clarification technique that ensures time and energy savings in the winery. Within few hours juice is depectinised, lees are floated and removed, and the juice can be inoculated with yeast without refrigeration. When associated with the plant protein-based VEGECOLL® (patatin), wine quality is enhanced more efficiently (via elimination of some polyphenols) than with traditional fining agents. Several years of experimentation in both hemispheres lead to the following recommendations.

 

Temperature: 15 to 20ºC (compact lees).
Tank: wider than tall if possible.
Airflow: 25 – 40 L/min. according to specific device.
Fining agent flow: 2,5 – 5 L/min.

 

 

• Possibility to add carbon, bentonite and silica gel.
• Low final turbidity; possibility to add fine lees.
• Fast yeast addition at 20 g/hL to avoid spontaneous fermentation, using SUPERSTART® BLANC or SUPERSTART® ROUGE to compensate the lack of sterols. Addition of nutrients.

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Discover our video flotation with VEGECOLL®

FLOTATION VIDEO

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VEGECOLL®

Pure vegetal protein (patatin, which is a potato protein isolate).

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VEGECOLL® LIQUIDE

Pure vegetal protein (patatin, which is a potato protein isolate) in liquid form.

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LAFASE® XL CLARIFICATION

Liquid pectinolytic enzyme for the clarification of white, rosé and red musts.

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