Physico-chemical separation process for fine-grained solids. Originally it was mainly used for ore extraction for the separation of ore from the deaf, non-ore-bearing rock. The deaf (heavier wettable, lighter) rocks or components are separated from the heavier ore-containing. The deaf and lighter rocks rise to the surface and are skimmed off. To optimize the process flotation agents are added. In the production of beer This has long been used for the clarification of the beverage of the wort (concentrate of water, malt and hops).
This flotation technique is now for a relatively short time in the winemaking for the degumming, that is, the exemption of grape must from trub particles (grape skins and stems etc.) applied. The must is under pressure nitrogen or air added. During depressurization, the smallest bubbles form, where the particles of debris stick and float to the surface and can be removed. A distinction is made here between continuous flotation (permanent skimming of the foam from the surface) and discontinuous flotation (respective discharge of the clear must from below in short time intervals up to a maximum of two hours). Useful techniques in viticulture are filtration and Centrifuge,
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,