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REHYDRATION

Ensuring an optimal fermentation course is fundamental to the production of a quality wine. The outcome of this process is mainly linked to obtaining the prevalence of yeasts over the indigenous microorganisms present in the must. In order to standardise and thus limit human error in the preparation of the yeast to be inoculated, AEB ENGINEERING has designed the Reactivateur 60 range, responding to customers' fermentation needs.

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FACILITIES FOR REHYDRATION AND ACCLIMATISATION OF YEAST FOR VINIFICATION 

During the long process that leads from grapes to finished wine in the bottle, alcoholic fermentation is a crucial moment, since at this stage the must and all its components interact with the yeasts that ferment the sugars into alcohol and influence the final sensory profile through enzymes and metabolites.  

Given the great importance of fermentation and the action of yeasts, it is necessary to obtain the prevalence of yeasts over the indigenous microorganisms present in the must. To enable the best acclimatisation, it is essential to rehydrate the active dry yeasts (ADY) in the right manner.  

 

To standardise and thus limit human error in the preparation of the yeast to be inoculated, AEB ENGINEERING designed the Reactivateur 60 range, which over the years has adapted its characteristics more and more to customer requirements.  

To enable all the operations necessary for the preparation of active dry yeast to be performed automatically, we have developed Reactivateur 60, an automatic reactivation and acclimatisation plant for yeast. Reactivateur 60 offers multiple advantages such as a reduction in yeast latency times, better fermentation kinetics, even under less than ideal conditions.