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REACTIVATEUR 60

AUTOMATIC REACTIVATION AND ACCLIMATISATION SYSTEM FOR 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 in yeast latency times
  • Regular alcohol fermentation
  • Guarantee of dominance in fermentation
  • Enhanced fermentation kinetics, even in less-than-ideal conditions
  • Guarantee of proper reactivation
  • Reactivation of interrupted fermentation
  • Production of yeast must for Charmat or traditional re-fermentation

RANGE

The range includes a number of models.

  • MODEL

    60/300

    60/1000

    60/1500

    60/2000

    60/3000

    60 ECO

    QUANTITY OF YEAST (KG)

    UP TO 6

    UP TO 20

    UP TO 30

    UP TO 40

    UP TO 50

    MIN. 0,5

RANGE

The range includes a number of models.

 

  • MODEL 

    60/300

    60/1000

    60/1500

    60/2000

    60/3000

    60 ECO

    LIEVITO (in KG)

    UP TO 6

    UP TO 20

    UP TO 30

    UP TO 40

    UP TO 50

    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.

Unit with double-acting pneumatic valve, actuator, solenoid valve and pump

Enowater

Touchscreen

Sprinkler shower nozzle

Water flow meter

DOCUMENTATION

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REACTIVATEUR 60
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