The flotation technique is used to separate solids from a liquid by carrying them up to the surface of the medium on gas bubbles.
It is a fast, high-yield way of fining must. The effectiveness of its contribution to wine quality in vintages affected by rot or high temperatures is indisputable.
Flotation reduces the quantity of solids in suspension in must. It can be performed as a continually applied process and needs few adjuvants. In short, it is an effective and low-cost procedure.