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For more than 30 years, the JUCLAS technique of continuous clarification by flotation has been used in wine cellars to process wine musts
Flotation is the must clarification process: the solids contained in the liquid are separated and brought to the surface with the help of air (or nitrogen) bubbles and special flotation aids, such as bentonite, silica sol and gelatine. While in decantation the solid is characterised by a higher mass than the liquid, settling to the bottom, with flotation the situation is the exact opposite, with the solid rising quickly from the bottom to the top. The dissolved gas adheres to the solid, making the 'solid-gas' assembly lighter than the medium from which it separates, causing it to float.
JUCLAS has advanced the application of continuous clarification by flotation for over 30 years, and is now used in wine cellars to process wine must. Following the discovery and definition of the flotation technique in 1990, Giancarlo Vason founded the company JUCLAS - Juice Clarification System - in Pescantina, Verona, to design and manufacture innovative machinery for the wine and food industry.