EASYFERM®
A broad-spectrum experiment conducted by the R&D Division of Enological Vason on red and white vinification of several grape varieties, has shown that successful fermentation is not only the result of choosing the best yeast and dosage of the most appropiate nutrients, supplied at the right moment. Yeast transport and storage requirements have made dry yeast the most used in the wine industry. The industrial drying process, in addition to a certain loss of vitality, entails the need to create the ideal conditions for the resumption of fermentation.
This phase, know as rehydratiom, is crucial for thr survival and maintenance of the functional activity of yeast; it is therefore very important to create conditions that are as respectful of the yeast cell. Researchers of Enologica Vason, in collaboration with JU.CLA.S., have developed EASYFERM®: the first system to optimise all stages of rehydration and preconditioning of yeast.
- Minimises the risk of interrupted fermentation
- Fast predominance of indigenous micro-flora
- Clean fermentation
- Clear expression of yeast properties
- Low cost
- Automatic control of inoculation and "pied de cuve"
- High repeatibility of the method and therefore of the results
EASYFERM® is suitable for proper rehydration of dried yeasts, or in pasta for use in fermentation of musts and re-fermentation. It can be used to prepare the "pied de cuve" in re-fermentation, or in the case of interrupted fermentation. It is also suitable for the pre-paration of stable solutions of powders and/or liquids. EASYFERM® can be used as a recirculation unitin CIP wash or, in the PDC version, as a selector for liquid transfer.
Rehydration is not intended only as an addition of water to the yeast: by all standards, it is a yeast preconditioning process that takes place prior to inoculation into the mass to be fermented. In this way, it ensures rooting and fast predominance of the inoculated strain compared to the indigenous micro-flora. The process significantly increases cellular vitality, clean fermentation and sizeably decreases the risks due to interrupted fermentation.
This fully automatic process provides consistent results, regardless of obstacles that a period such as the harvest can create when handling this crucial and delicate operation.
