Nuance proposes two distinctive equipement for the re-hydration of Yeasts:
YeastBooster by Kreyer, for small to medium wineries
Easyferm by Juclas, for bigger structures.
See wich one is more adapted to you..
YEASTBOOSTER by KREYER
The YeasBooster is a compact, mobile and reliable assistant by optimal re-activation, re-vitalisation and
propagation of fermentation yeast.
To achieve theses goals, the Yeast-Booster has the following characteristics:
Gentle heating / cooling
Targeted nutrition management of the yeast-cells
Effective oxygenation of the yeast-cells during the process
Optimal condition and temperature of the yeast mixture by commencement of the propagation
Saving time and easing the work due to full process automation
Saving costs by using smaller yeast-cell amounts
Improved fermentation quality, reduced risk of stopped-fermentation
Easy process repetition through saved propagation programming
Easy, intuitive operation of the simple YeastBooster menu.
Designed for yeast preparation for 15,000l tank
A single tube serves for pumping must in and out of the container, as welle as pumping yeast mixture into the target
tank and also cleansing at the end of the process.
Cooling and heating are electrically operated, rendering supplementary tubing redundant
The oxygenation takes place during the pumping-in, serving to enrich the medium
The stainless-steel cover and the integrated filter effectively contribute to avoid contamination by wild yeast from
the cellar environment
Complete encasing in stainless steel serves for easy cleaning and hygienic operation of the YeastBooster
Equipped with wheels, the YeastBooster can be easily mobilised.
EASYFERM by JUCLAS
The first automatical System For Optimal Yeast Rehydration and Pre-Conditioning
The success of fermentation is not just the result of choosing the best yeast and dosing the proper nutrients,
provided at the right time.
For practical reasons related to transport and storage, yeasts are generally provided in a dry form in oenological
applications. The industrial process of drying causes a certain loss of vitality, and therefore it's necessary to recreate
the ideal conditions so that fermentation can start again.
This phase, called rehydration, is extremely delicate for the survival and the maintenance of the yeast functional
activity ; it is therefore very important to create conditions respecting the yeast cells as much as possible.
Even Before You Choose the Yeast
EASYFERM is designed for a correct rehydration of both dry yeasts and yeasts in paste used for the fermentation of musts
and sparkling wines. It is also used for the preparation of "pied de cuve" during refermentation or when fermentation stops.
It is also suggested for the preparation of stable solutions of powders and/or liquids; it can be used as recirculation unit
for a CIP washing or, in the PDC version, as pre-selector to transfer liquids.
Minimum risk of stuck fermentation
Fast dominance over indigenous microflora
Clear expression of the yeast characteristics
Complete automatic control of the inoculation and of the "pied de cuve"
Method repeatable and therefore also results obtained.
2) RE-HYDRATION OF DRY YEASTS - MANUAL PROCEDURE BY VASON