Manufacturer: IOC

Floatation is based on the formation of hydrophobic floccules formed through the interaction of solid particles in the
juice and of floatation key adjuvants. These floccules are able to form an adhesive relationship to micro-bubbles of
gas. The floccules, with attached and embedded carrier gas micro-bubbles, have a lower density than the juice and
consequently float.
For this technique to be successful, the must must first be depectinised with MYZYM READY’UP TM (2 to 4 mL/hL).
Confirmation of the status of a juice that is negative to the pectin test is achieved by adding ethanol to the must, a
simple and inexpensive test.
Qi’UP XC TM is a formulation based on biopolymers derived from chitin, free from allergens and synthetic products. It
offers a genuine alternative to the use of animal products such as gelatine.
Qi’UP XC TM is characterised by a high surface charge density at the pH of the wine, which gives it a high affinity and
reactivity towards particles in suspension and therefore rapid flocculation.
Qi’UP XC TM optimises the aromatic potential of wines by reducing the concentration of oxidised and oxidisable
phenolic compounds in the juice.
Qi’UP XC TM can be used in conjonction with BENT’UPTM (bentonite suitable for floatation) to help for a better
clarification.

Dosage: 2-10 g/hl

PACKAGING: 1 kg