Equipment for the reactivation of yeasts and malolactic bacteria
The utilization of ADY in fermentation is a guarantee for the transformation of sugars and also for the final product quality. In order to obtain these results, it is necessary to carry out the rehydration scrupulously to minimize the lag phase. Fermentation will start faster, because the yeast cells have the time and the ideal conditions to reintegrate the water lost during the dehydration process. The utilization of Reactivateur 60/100 allows to carry out the water heating and rehydration cycle automatically and impeccably.
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