The research activities of Enologica Vason, in collaboration with Ju.Cla.S., have resulted in the development of EASYFERM®, the first automatic system to optimize and simplify all stages and operations of yeast rehydration.

EASYFERM® can be used for the proper rehydration of dry yeast or yeast in paste for the primary fermentation of must. It is also suited for the preparation of the starter (‘pied de cuve’) for refermentation, or when fermentation has stopped. The demands regarding transport and storage of yeasts have made the dry form the most widely used in the enological sector. The industrial process of desiccation causes a definite loss in vitality, and the need to recreate the optimal conditions for the resumption of the fermentation activity. This stage, called ‘rehydration’, is extremely critical for the survival and maintenance of the functional activities of the yeast. It is therefore very important to create conditions that respect the yeast cells as much as possible. In this stage, factors such as the temperature of the water, the pH, the amount of sugars, the presence of nutrients, the duration of the various phases, etc., are very important. The research activities of Enologica Vason, in collaboration with Ju.Cla.S., have resulted in the development of EASYFERM®, the first automatic system to optimize and simplify all stages and operations of yeast rehydration.

USE OF EASYFERM®
EASYFERM® can be used for the proper rehydration of dry yeast or yeast in paste for the primary fermentation of must. It is also suited for the preparation of the starter (‘pied de cuve’) for refermentation, or when fermentation has stopped. It is recommended for the preparation of stabile solutions of powders and/or liquids.