Save time, money and tank space with floatation instead of cold settling!

By using a pump and pressure chamber to raise the pressure of the juice, and then releasing it to atmosphere, microscopic gas bubbles (either inert gas of choice, or atmospheric air via Venturi) are produced, which lift the solids of the must to the surface. Solids can then be either removed with a vacuum skimmer on our continuous system, or racked from the top of the clean juice, which sinks to the bottom of the tank on our batch system. Clarity of juice can be manipulated by speed of pump or resonance time. 

Either way, the clean juice is immediately ready for fermentation, as opposed to wasting time and energy costs waiting for solids to precipitate to the bottom of a cold tank. Solids generated are processed the same way that the winery would typically handle them: lees filter, rotovac, or the fantastic Dynamos High-Solids Crosssflow from Padovan.

Bottom Line: Energy Savings, Time Savings, Headache Savings!!!

Contact one of our Wine Industry offices in Windsor, California (707-836-6840) or Paso Robles (805-237-1223).