CONTINUOS FLOATATION JU.CLA.S

FLOATATION - JU.CLA.S
Based on twenty years’ experience, JUCLAS is able to offer a clarification and stabilisation process for grape and fruit juice using flotation in a batch or continuous process.
Several installations already in place in Italy and Worldwide have clearly demonstrated the efficiency of this process.
Flotation is a separation technique that uses the principle of the difference of specific mass between the liquid and the solid to be separated. Meanwhile in cold settling the solids have a higher specific mass than the liquid, in flotation the situation is the opposite, ensuring fast lifting of the solids from the bottom to the top of the tank. This situation is made possible by dissolving compressed gas, generally air, which will adhere to the solid surface, thus making the “solid-liquid’ lighter than the media on which it is suspended.
The process can be run in continuous or in batch. In both cases excellent savings and production of clear juice are ensured.
The use of specific fining agents, developed by Enologica Vason’s R&D department, is extremely rationalised allowing so to use extremely low dosages.
The most important applications in the last twenty years have seen a big use of flotation for the production of clear apple and pear juice and grape juice both white and rose’.
The use of flotation allows obtaining products with an extremely low level of suspended solids, facilitating in this way the successive operations of filtration, for juice in general, and fermentation for juices intended for wine production.
The experience achieved in this field by JuClaS ensures for our customers full success in the application of this technology in different production realities.