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REACTIVATEUR 60

AUTOMATIC REACTIVATION AND ACCLIMATISATION SYSTEM OF YEASTS

Reactivateur 60 automatically executes all the procedures required to prepare yeast for inoculation and ensures extremely consistent alcohol fermentation.

FOCUS ON DOMINANCE

Improving the fermentation process of musts, wine re-fermentation and malolactic fermentation is related mainly to achieving dominance in yeasts, as the choice of strains with improved characteristics is rendered mute if it is not clear that they will have supremacy over indigenous micro-organisms. To be sure of obtaining dominance in the selected yeasts, inoculation must occur at concentrations that are at least 20 times higher than that of the indigenous yeasts. In order to standardise, and thus reduce, human error in the preparation of the yeast to be inoculated, the Reactivateur 60 range was created, which has adapted its specifications with a greater emphasis on the needs of its customers over the years.

BENEFITS

Reduction of yeast lag phase
Regular alcoholic fermentation
Guarantee of prevalence in fermentation
Improvement of fermentation kinetics, even in non ideal conditions
Guarantee of a proper reactivation
Reactivation of stuck fermentation
Production of pied de cuve for second fermentation in tank or in bottle

RANGE

The range includes a number of models:

Model	QUANTITY OF YEAST (KG)
60/300	UP TO 5
60/1000	UP TO 20
60/1500	UP TO 30
60/2000	UP TO 40
60/3000	UP TO 50
60 ECO	MIN. 0,5

OPERATION

Two simple procedures are all that is required to reactivate the yeasts:

01
Set the quantity of yeast to be rehydrated, press the start button and the machine will begin to stream the correct quantity of water selected according to the yeast to be reactivated. It will then heat it to the set temperature (38°C).
02
An acoustic signal will alert the operator that they can add the yeast to begin the rehydration phase. The water and yeast will then undergo alternating phases of agitation, pause and aeration. The system then slowly adds the must to the freshly prepared yeast. Must loading may be carried out in two ways: by time or by temperature difference, whichever is reached first.