The rehydration of wine active dry yeast is crucial and has been extensively studied and documented for more than 40 years. It is important for the successful outcome of the alcoholic fermentation (AF), particularly in terms of duration and completion.

This step is essential to obtain good yeast vitality and viability. Not only does it minimise the risk of sluggish or stuck fermentations but is also ensures that selected yeast bring out all the aromatic and quality potential of the grapes.

With climate change resulting in more challenging alcoholic fermentation conditions, we have developed specific protectors, for the rehydration step providing wine yeast with a very high sterol content for better yeast vitality and viability, and guaranteeing optimal sensory potential. Our latest innovative protector is instantly dispersed in water at room temperature.

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