Free surfaces in floatation tanks allow air-oxygen to dissolve in wine at rates thousands of times greater than the
floatation tank
rate it diffuses through solids. Even with CO2 in the head-space, there is usually still enough oxygen present to cause aldehydic wine near the surface and to enable aerobic organisms to multiply on the surface, causing scum. These simple but patented flexible devices float on and in the wine to block the free wine surface in tanks. Their use effectively converts a fixed-capacity tank to a variable-capacity one, by greatly reducing the free wine surface-area in contact with the ullaged head space, to less than when the tank is full.
Floatation tank for wine
The removal of suspended solids from juice contributes to improved wine quality in several ways. The must obtained can be continuously clarified due to flotation technology. The solid parts are separated by means of a rotary drum 
vacuum filter. The principle is based on the introduction in must to deal of micro bubbles of air that are tied to the solid ones suspended to separate dragging them towards the surface. These technologies are ideal to separate water from the product and increase the sugar content and give more “structure” to the wine. The market leader of Europe Velo Group offers the high quality and high functional floatation plants to every quality-orientated wine producer.