A portable, automated system to rehydrate yeast correctly each time
Most of the practical research in AEB is done in Brazil, close to the equator, where wineries harvest two times a year and every experiment goes twice as fast. Over the last few years AEB has developed a system that guarantees yeast dominance of selected strains even with a small inoculum.
The machine is connected to a water source, using the LCD screen; the operator inputs the amount of yeast to be re-hydrated. The machine intakes (the adequate amount of) water and brings it to the right temperature to re-hydrate the yeast. When the (optimal) temperature is reached, the machine will stay idle maintaining the temperature and will indicate that it’s ready for re-hydration. In addition, a pump will make the inoculum circulate by taking from the bottom and spraying it back over the top. In this way, foam will be kept to a minimum. This cycle takes about 25 minutes and is followed by an automated acclimation regulated by a program pre-set by the winemaker. The machine intakes cold must at intervals assuring a gradual drop in temperature for the inoculum and does not create heat shocks for the yeast. The total time, from yeast addition to discharging in the fermentor is about 90-110 minutes. The new REACTIVATEUR from AEB is now available with state of the art micro-electronic touch-screen to help manage the various programs for rehydration.