Noticies

• EQUIP DE FLOTACIÓN EN CONTINU

   

   

    

  The flotation systems are used to clarify must after the grape pressing and before the fermentation.
  
  The system reduces the process time as it is performed in-line. This system allows direct filling of fermentation tanks without having to use intermediate tanks before the fermentation process. Thus, the fermentation can start just after the reception in the case of the must for white and rosé wines and after the thermovinification in the case of the must for red wines.
  
  Due to the flotation effect, this unit allows us to remove a certain percentage of solid particles from the must. The effect is created by the air bubbles generated at the bottom of the tank, that drive solid particles, that are lighter than the liquid, upwardly to the surface where they are removed by an agitator-scraper.
  
  Additives like gelatine, bentonite, coadjuvants are necessary for an adequate adsorption of the particles to the air bubbles. The bubbles are generated by the ABH (Air Bubbles Homogenizer) system patented by INOXPA. Control over the additives, the number and the size of bubble facilitates the optimisation of the turbidity (NTU) or clarity of the must.
  
  This particular system offers new advantages over other methods used in the clarification process:
  The flotation unit is mobile and can be used in any part of the winery.
  
  As it is an in-line system, the power consumption is low. Compressed air is not required for the generation of bubbles. No special maintenance is needed and only routine cleaning and visual inspection are required. The unit can be cleaned in place. The air flow can be regulated, thus, the system can be adjusted to any must quality. Comparing the ABH in-line flotation system with other in-line methods for the debourbage like centrifugation or rotary vacuum filtration, the treatment applied to the must is absolutely unaggressive, conserving most aroma precursor molecules, sources of nitrogen, amino acids, etc. necessary for a correct wine quality.