Flotation

Physico-chemical separation process for fine-grained solids. Originally, it was mainly used in ore extraction to separate ore from the deaf, non-ore-bearing rock. In this process, the deaf (lighter, more difficult to wet) rocks or components are separated from the heavier ore-bearing rocks. The dewy and lighter rock rises to the surface and is skimmed off. Flotation agents are added to optimise the process. This has long been used in the production of beer to clarify the beverage from the wort (concentrate of water, malt and hops).

This flotation technique is also used in wine for degumming, i.e. freeing the grape must from lees particles (grape skins and stems etc.). Nitrogen or air is added to the must under pressure. When the pressure is released, tiny bubbles are formed to which the lees particles adhere and float to the surface where they can be removed. A distinction is made between continuous flotation (permanent skimming of the foam from the surface) and discontinuous flotation (draining of the clear must from below at short intervals of up to two hours). Similar techniques in viticulture are filtration and centrifugation.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues).

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Flotation

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